Conversion of starch from dry common beans (Phaseolus vulgaris L.) to ethanol
I was trying to find some information on HBT about mashing and fermenting beans (black, specifically), but found there wasn't much on the subject and the few people who tried it didn't report their results. Ever persistent, I managed to dig up this research paper from the USDA regarding the "mashability" and fermentability of eight common varieties of beans. The publication seems to be geared toward bean ethanol as a fuel source, but as far as I can tell, the thoroughly described process is just as relevant to beverage-making.
I'm no beer-scientist, so it would be great if some of the more knowledgeable of you can weigh-in.
From what I can tell, they mashed dry beans at 90F for an hour and had yielded pretty high efficiency and fermentability. They even name the variety of yeast used for fermentation.
Could this be a break through for bean-brewing?