Kidney bean; cooking juice or from pinto or adzuki beans
2 Esslöffel
Tamari soy sauce; up to 3 tb or dark miso
1 Esslöffel
Oil, natural
1/3 Tasse
Whole wheat flour; or millet flour or quinoa flour
1/4 Teelöffel
Chili powder; up to 1/2 tsp or curry powder
1/4 Teelöffel
sea salt
1/4 Teelöffel
Sea kelp
Cayenne pepper;several dashs
die Zubereitung:
Use previously frozen bean "juice" or cook 1/2-1 lb beans until very tender and drain off 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 ingredients with cooled bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes. Makes: 2 1/2 cups
