Rice and beans are staple food of the Brazilian diet, presenting great social significance as well as important source of nutrients. This study evaluated the effect of thermoplastic extrusion on the development of mixed rice and bean flour. The parameters used were: screw speed (150 rpm), black beans (13,18-46,82g / 100g), feed moisture (14,63-21,36g / 100g) and temperature (91,36-158,66 ° C) established by a second-order rotational compound design, totaling 20 treatments. The variables responses were: viscosity, absorption (WAI) and solubility (WSI). A single screw Brabender extruder was used. Rapid Visco Analyzer was used to evaluate the viscosity. WSI and WAI determinations were performed by homogenizing the sample in water at room temperature. The bean content, moisture and temperature were able to reduce the maximum viscosity at 25°C. Possibly, the increase of moisture caused greater lubrication inside the equipment, reducing the temperature and causing lower shear rate and consequently lowering cooking of the flour. It was observed that as the bean flour increases along with the moisture or temperature, the maximum viscosity at 95°C decreases. The breakdown increased with increasing temperature and bean content. However, increases of bean and moisture contents as well as the elevation of temperature and moisture promoted their reduction. Final viscosity and setback increased as temperature and moisture raised, while an increment of beans had an opposite effect. However, the increase of bean and moisture together contributed to the reduction of these two variables. No independent variable significantly influenced WSI but influenced WAI. The increase of temperature and bean reduced the absorption capacity of the flour. According to the extrusion parameters used, the produced flour has good potential for the formulation of bakery products, such as cookies.