After my bean post, a great colleague and health coach, Renee Martin, asked me about some things a person can do with the pot liquor after cooking the beans. I was going to just answer her, but I realized there are so many great things to do with the stuff that I’d just make a separate post about it. So here you go:
1. I love to use it a base for soup. It adds some texture and thickness to the base of the soup. In the way of this process, it can also be used as the base for a stock to then go into a soup later for when you have a hankerin’. I like to make stock as I go and I freeze it and throw a label on so I know when it went into the hopper. So take all your leek tops, onion skins and ends, carrot butts, parsnip heads, ginger skins, broccoli stems, kale spines and egg shells for you non-vegans (My friend, the artist, gardner and fantastic cook EE Miller taught me this. It adds calcium to the mix!) and boil them up in the liquor. I put it all into cheese cloth but you can also strain the liquid out after. any way that works for you. A vegetable stock doesn’t really need to cook down for a very long time, while a bone broth can simmer for a few hours.
2. Add it to your cornbread mixture and other savory baking adventures.
3. I sometimes cook my rinsed rice in it to bring richness and balance to a meal.
4. You can use it as a liquid for savory dips and hummus. I read about this someplace and haven’t tried it yet.
5. Use it in gravies and such. Especially tasty in a vegan gravy with hippie dust.
What else have ya’ll done with it? I imagine there’s a ton of stuff I haven’t even imagined. I bet you could even make a great Bloody Mary with it, although I am prone to a Virgin these days. I know I left that wide open for comments, and let the record reflect, I am not afraid.