There is a new relationship between the consumer and the food. In this context, the population seeks food not only for survival purposes but also to avoid diseases. These goals represent one of the reasons veganism has been gaining prominence in today's modernity. In the development of new food alternatives, the use of legumes, such as beans and rice, can be highlighted. The objective of this work was to develop and characterize a mixed flour produced with broad bean (Phaseolus lunatus L.) and brown rice (Oryza sativa). To develop the bean flour, they were soaked in water for twelve hours and pressure-cooked for 25 minutes, discarding the cooking water. For the rice flour production, it was cooked in an open pan until the grains softened, with a small amount of water. Afterward, the cooked beans and rice were dried in individual trays at 60 °C in an oven with air circulation for 24 hours. After drying, the products were cooled, crushed in a mill with a 0.2 mm sieve. The mixed flour consisted of mixing in a 2:1 ratio of rice and bean flour. Lipid, protein, ash, moisture, carbohydrates, pH, titratable acidity, particle size, and bulk density were quantified. The contents found were moisture: 7.50%; protein: 15.49%; ash: 1.27%; lipids: 2.13% and carbohydrates: 73.61%. The pH and titratable acidity values were 6.5 and 2.9, respectively. The bulk density presented a value of 93.4g mL-1. The particle size for the 30, 40, 50, 60 and 80 mesh was 70.44%, 3.44%, 7.95%, 6.6%, 7.11%, 4.78%, respectively. Therefore, there is feasibility in the production of mixed flour with satisfactory nutritional quality. It can be applied in the preparation of various food products, aiming to contribute to human health.