Black Bean Flour

I have decided to be a part of the Cold Spring Farmers Market this year and I am pretty excited about it!  I am going to be selling my breads and freshly milled flours.  There are so many different types of flours out there with many uses other than bread.  Some of them are, whole wheat pastry flour, spelt flour, oat flour, amaranth flour, brown rice flour, millet flour, black bean flour, white bean flour, green pea flour, and the list goes on and on.

Since I am going to be selling these products I figured I better taste them and know how to use them. Last night I milled some black bean flour and found a recipe on www.bobsredmill.com for a black bean flour dip.  This website has many recipes for using different types of flours and they have lots of gluten free recipes for those of you gluten free-ers.  This recipe is super easy and my kids loved it, like ate it by the spoonfuls-forget the chips!

This is what black been flour looks like. I thought it would be blacker than this but it turns black once you add water to it.

And here is the recipe from www.bobsredmill.com and a picture of the dip.  It looks a little gross but if you are a black bean and salsa type of person, I promise you will love it!  We ate this last night with burgers on the grill and it was a perfect spring evening dinner followed by a bonfire of course!

• 1/2 cup Salsa or Picante Sauce
• 2 cups 1/2 Hot Water
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Chili Powder
• 1/4 Teaspoon Cumin
• 3/4 cup Black Bean Flour

Whisk 3/4 cup of Bob's Red Mill Black Bean Flour mixed with 1/4 tsp. cumin, 1/2 tsp. chili powder and 1/2 tsp. salt into 2 1/2 cups of hot water. Stir 1 minute while cooking over medium-high heat. Reduce heat to medium-low, cover saucepan and cook an additional 4 minutes, stirring occasionally. Add 1/2 cup of your favorite salsa or picante sauce and allow mixture to cool. Let mixture cool for 15 minutes if serving as a dip. May be topped with grated lowfat cheese (if desired) and chopped green onions and cilantro.