Kitchen experimentation
So I played around with some mashed black beans and pumpkin today, and baked some “patties” if you will call them that. I’ll see how they taste tomorrow.
One of the problems I found was that the mix seemed too liquiy–there was nothing to help “solidify” the mix.
A thought I had was to maybe buy the beans dry–and ground them up into a “flower” type state. They should retain their nutritional properties, no?
Please contribute ideas in the comments section!