Yes, I tried it and it very easy to make. Just mix the beans flour with cold water to form  thin paste. Pour into a pot with boiling water, add the palm oil, salt, fermented locust beans and dried prawns. Stir continuously and add more water as it becomes thicker until you have the right consistency. The gbegiri made from the bean powder had a gel like texture. The starch in the powder became swollen and gelatinized; leading to a cooked starch texture; almost like custard. I prefer the texture of the canned beans as it is closer to the traditional soup texture, but if you only have access to the bean powder; then it is better than nothing.