Preheat waffle iron
and rinse the canned beans. In a small pot combine the beans
, thyme, and chicken stock. Season with gray salt and pepper and bring to a simmer
for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a large mixing bowl combine the flour, sugar, baking powder, and teaspoon salt.
Add the beans and their cooking liquid to a food processor
to puree. Add the eggs
, and olive oil
to the bean mixture and puree until smooth. Whisk
the wet mixture into the dry slowly to avoid any lumps. Let the batter
rest briefly and griddle
the waffles according manufacturer's instructions.