2 cups kidney, pinto or adzuki bean cooking juice (do NOT use chick peas!)
2 tablespoon tamari soy sauce or dark miso
1/2 tablespoon cold-pressed olive oil
1/3 cup whole wheat, kamut, millet or quinoa flour
1/4 teaspoon chili powder, vegetable broth powder or curry powder
1/4 teaspoon sea salt or vegetable sea salt
1/4 teaspoon sea kelp
dash(s) of cayenne red pepper
Use previously stored, frozen bean juice, or cook half to one pound of one of the beans listed above until very tender. Drain and save 2 cups of the liquid. Use the muddiest part of the liquid for this recipe. Use the beans in another recipe, or freeze them for later use.
Combine all the remaining ingredients with the cooled kidney bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Adjust the seasoning to ones taste.