I want to start working with beans in bread to develop a higher nutritional protein content. What would be the difference in the outcome if I used bean flour vs mashed,cooked beans?

At a local Indian market,I recently bought a bag of  Sujata Atta with Multigrain :

http://www.indigomart.com/products/SUJATA-Multi%252dgrain-Atta-10-lbs.html [1]

and the outcome was an outstanding,soft loaf. I just did a simple french with natural levain to see what characterisitcs developed - definitely different than the usual french loaf.Apparently bean flour is a rather thirsty flour is one thing I noticed immediately. The crust and crumb were not at all crispy but had a great chew. The flour was relatively expensive compared to what I usually buy so I wouldn't want to use this flour for large projects but it gave me an idea that I can like a loaf with beans in it. It did not age as well as the usual French loaf,becoming a little more rubbery as it staled. I suspect the same ingredient that made it soft did that.

 What difference does using mashed beans vs bean flour have? Does anyone have a favorite ratio of beans to flour?