Tapioca Black Bean Pudding

1/2	cup	dried black beans
1	tsp	salt, divided use
3/4	cup	granulated sugar, to taste, divided use
1/2	cup	small tapioca pearls (see Note)
2	cup	, or 1 (14-ounce) can, coconut milk
1	tsp	sea salt, to taste

• Pick through and discard any shriveled beans. Cover with water; soak for 2 or more hours.
• Bring 1 1/2 cups of water to a boil in a small saucepan. Add beans and return to a boil. Simmer covered over low heat until beans are tender, stirring occasionally and adding more boiling water if beans are drying up. When tender, stir in 1/2 teaspoon salt and 1/4 cup sugar and simmer a while longer for beans to absorb flavorings. (To save on time, substitute canned cooked black beans.)
• When beans are almost done, heat 2 cups of water in another saucepan. Rinse tapioca pearls in a fine-mesh strainer under running cool tap water until thoroughly wet. Drain and let sit a minute or two for pearls to absorb surface water, then add to boiling water. Reduce heat and stir frequently until pearls clear (8 to 10 minutes). If mixture becomes too thick, add a little more water to help cook tapioca until all pearls are cooked through.
• Make a coconut sauce by combining coconut milk, 1/2 cup sugar and 1/2 teaspoon salt in a saucepan. Heat and simmer about 5 minutes to thicken slightly.
• When beans and tapioca are cooked, mix together and add coconut sauce. Stir to blend. Serve warm.
• Note: For a chewier texture, try larger tapioca pearls.

I haven't tried this yet. But I have a bunch of tapioca on hand that needs to be used. And I wanted to do something other than plain old tapioca pudding.

It looks like a good high-protein, cheap recipe.