Proof the yeast with the molasses and a quarter cup of the water. While that's doing it's thing, drain and rinse the beans, then put them in a blender with the rest of the water (I only put them in with one cup, but I think using all of it would give better blending). Put the flour in a bowl and make a well in the middle, then when the yeast is done, pour the liquified beans in the bowl along with the yeast. Mix and knead, rise twice, shape, rise if applicable, and bake.
Bread has good texture, no particular black bean taste. If you want a curiously coloured bread with some protein, this recipe works, but I think I'll try using a cup less water and three cups less flour as a starting point (my initial plan, before I decided to add a cup of water to help blend the beans after I'd already mixed the water and yeast with the flour) and see if that gives more black bean flavour.