In my costing study of 5-bean stew, I used Diana brand black beans, based on 3 cups per (12oz?) unit bag. Most bean nutrition reporting is based on 1/4-cup servings. But Diana black bean nutrition is strangely difficult to google, so I'm falling back to Iberia, which is much more recent and which I can corroborate online.

According to a certain fascist small-business-killing superstore chain's website, each 12oz Iberia bag of black beans is 9 servings, at 9g protein and 70 kcal per serving, or 81g/630 kcal per bag. Each bag makes about 4 cups of bean paste, so each nominal 1-cup division is 20.25g/157.5 kcal. For bean pancake base I add 2 jumbo eggs (16.36g/192 kcal) per cup of bean paste. This yields ~36.61g protein/349.5 kcal, for a protein index value of .1047.

What knocks down the index value is the necessity of oil in pan-frying, even on a nonstick pan. I probably use at least 1 tbsp of olive oil per pour, and 3 pours per batch is ideal for medium-thin, cohesive cakes. End result: call it 37g protein/710 kcal = .0520 index value. That's below "good" index value into the "mediocre" range. Whoops...

If we conserve oil by making 2 thicker cakes and backing off the oil somewhat, call it 2/3 tbsp (80 kcal) per cake, then it's 37g / 530 kcal = .0698 index... within margin-of-error from the low side of "optimum" protein index value.

37g is about half a day's protein, for sedentary-to-lightly-active persons like myself. Refactoring the recipe to 1/2 cup bean paste and 1 egg seems like a fair 1-meal standard, with each cake providing 18.3g protein / 255 kcal per cake = .0719 index value (based on using 2 tsp oil for pan-frying). Like I said, .0698~.0719, margin-of-error differences.