Wednesday, September 3, 2008

Beanie Flour

Our Beanie Flour tastes so much better than soy or garbanzo bean flour. Number one daughter likes Navy Bean flour because cookies look like cookies. Personally, red bean or kidney bean flour combined with black bean flour (I cook one pound of each together) tastes the best.We use this almost every day. It does not contain any gluten, so things don't stick together without adding ground flax seeds, tapioca or eggs.
Crock Pot
Food dehydrator with a fan, not just a heating element (the beans will mold)
Coffee grinder (I use a Kitchen Aid brand because you can put the top part in the dishwasher)
1. Rinse and pick out the pebbles from the beans.
2. Put them in the crock pot and cook on High 6-8 hours or overnight. You might need to hot add water to the beans, it depends on how dry the beans are. Avoid stirring the beans, just leave them alone.
3. When the beans are well cooked, pour them into a wire colander to drain the liquid off. It is okay to let them cool for 30-45 minutes, but you don't have to.
4. Spoon the cooked beans onto the drying sheets of the food dehydrator and dry at 145* for 1-2 days or until they are completely dry. They will crumble in your fingers. If your beans look like they are going to fall through the slits in the dehydrator, purchase some unbleached 100% cotton fabric and cut it to fit the inside of the trays. After you have dried the e=beans, toss the cloth in the washing machine and dryer and they are ready to use again. Be sure and use unscented laundry detergent, if not you food might taste like your clothes smell.
5. Grind the cooked dried beans in the coffee grinder until it looks like four. There are always a few larger pieces, we don't mind, but you can sift and re-grind the larger granules of beans. You can store the cooked dried beans or you can grind it all and store it as flour. I usually store mine in the freezer. I don't know if it necessary, but I've spent a lot of time making it and I don't want it to go bad on me.

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