1 cup of black bean flour (**See how to make below.)
1/2 cup whole wheat flour
4 T (1/2 stick) of chilled unsalted butter
1/2 cup shredded cheddar cheese
1 t Chili powder
3-4 T Buttermilk
In a food processor, blend the flours and butter until mixture looks "mealy". Add the cheese, chili powder, and slowly add the buttermilk on the "pulse" setting. When the dough comes together, (should be "tacky" when finished), remove from processor, place on floured surface, and allow to rest for about 10-15 min. (covered with plastic wrap.)
Preheat oven to 350F.
Roll out as thin as possible. You can either cut into shapes with your favorite cookie cutter, or can simply use a pizza cutter and cut into squares or diamond shapes to speed up prep time. Place the crackers on parchment or silpat lined sheet tray, and lightly sprinkle them with salt. Refrigerate for about 10 min. prior to baking. Remove from refrigerator, and bake at 350F for about 10-15min. (Because the black bean flour is darker in color, you will have to be careful not to over bake!)
Allow to cool, and serve!
Makes about 60 crackers
2- 15 oz. can of black beans
canola or olive oil
Simply drain and rinse a can of black beans. Spread evenly on a foil lined sheet tray and cover with paper towels. Place in refrigerator for about an hour. Preheat oven to 400F.
Remove beans from refrigerator, drizzle some oil over the beans, and with clean hands, make sure all of the beans are covered. Bake at 400F for about 10-15min. Remove and allow to cool.
When beans are completely cooled, pulverize in a coffee grinder until the beans are finely ground and resemble flour. Store in a ziploc bag or tightly sealed container. (A food processor can also be used, but will not grind beans as fine.)