Categories: Vegetables, Sauces, Vegetarian 
      Yield: 1 servings 
  
      2 c  Kidney bean; cooking juice 
           -or from pinto or adzuki 
           -beans 
      2 tb Tamari soy sauce; up to 3 tb 
           -or dark miso 
      1 tb Oil, natural 
    1/3 c  Whole wheat flour; or millet 
           -flour or quinoa flour 
    1/4 ts Chili powder; up to 1/2 tsp 
           -or curry powder 
    1/4 ts Sea salt 
    1/4 ts Sea kelp 
           Cayenne pepper;several dashs 
  
  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