Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 I'd like to get some opinions on what everyone does with the water that's left after cooking beans. Does it make good stock? Here's my favorite new soup recipe - Easy Bean and Veg Soup - so good and so easy: http://www.fatfreevegan.com/soups/946.shtml <http://www.fatfreevegan.com/soups/946.shtml> Cheers - Russ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 > I'd like to get some opinions on what everyone > does with the water > that's left after cooking beans. Does it make > good stock? I use mine (freeze it until needed) as part of the stock for making soups, depending on the kind of soup it is of course It is very nutritious, which is an added perk to the convenience of saving it for later. Love and hugs, Pat ---- Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 On 1/28/08, rockinvt <russell_martin wrote: > > I'd like to get some opinions on what everyone does with the water > that's left after cooking beans. Does it make good stock? It does! In fact, we were just talking about that not so long ago and I mentioned that in the southern U.S. (where I grew up) there's even a special name for the liquid left from cooking beans or greens: potlikker (pronounced 'pot liquor'). The potlikker from kale or collard greens is a great stock, too, and so healthy for you! Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 I wanted to add something. For those who try to have an alkaline diet, I have been told that I should soak my beans and use the drained water to water plants because using new cooking water makes the cooked beans more alkaline. The theory is that a an acid diet leaches calcium out of the body. Kathleen I'd like to get some opinions on what everyone does with the water that's left after cooking beans. Does it make good stock? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 , " rockinvt " <russell_martin wrote: > > > I'd like to get some opinions on what everyone does with the water > that's left after cooking beans. Does it make good stock? Absolutely! In fact, this sicko often drinks it straight, either still warm or refrigerated. Mmmm... LOL, -Erin http://www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 > In fact, this sicko often drinks it straight, > either still warm or refrigerated. Mmmm... Now there's a new taste sensation, Erin LOL But ya know, it IS good just as it is - which is a pretty good indication of how it will behave as a stock. I get very very annoyed with myself if I've forgotten to freeze some bean stock and left it to sit too long in the fridge unused. What a waste! What I like to do is put it in the freezer in four-cup lots (to help out other cooking liquids for soup stock). Making soup, I just think ahead and defrost the bean stock - you've no idea what a difference that has made to the flavour of my soups. (We have soup every day so there's never enough bean stock to go around!!!!) Hmmmmmm, Erin, I wonder how much calcium is in that bean stock - wouldn't that freak out my GP! Love and hugs, Pat > > I'd like to get some opinions on what > everyone does with the water > > that's left after cooking beans. Does it > make good stock? > > Absolutely! > > In fact, this sicko often drinks it straight, > either still warm or refrigerated. Mmmm... > > LOL, ---- Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 Okay, I am confused, I have always heard to rinse beans lots when cooking them to reduce gas, so if doing that how and why would you save the water? Rosa , " Sparrow R Jones " <sparrowrose wrote: > > On 1/28/08, rockinvt <russell_martin wrote: > > > > I'd like to get some opinions on what everyone does with the water > > that's left after cooking beans. Does it make good stock? > > It does! In fact, we were just talking about that not so long ago and > I mentioned that in the southern U.S. (where I grew up) there's even a > special name for the liquid left from cooking beans or greens: > potlikker (pronounced 'pot liquor'). The potlikker from kale or > collard greens is a great stock, too, and so healthy for you! > > Sparrow > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 On 1/29/08, Stacy & Rosa Fus <fus_srj2003 wrote: > > Okay, I am confused, I have always heard to rinse beans lots when > cooking them to reduce gas, so if doing that how and why would you > save the water? Folks are talking about the cooking water, not the soaking water. If you can't use the cooking water, you can't eat the beans as they are fully saturated with the same water. But now I'll tell my " dirty little secret. " I rinse my beans before I cook them, to get rid of any lingering dirt and search for small stones, but I don't soak them. Yes, I know this will have lots of people up in arms, but I repeat: I don't soak my beans. I use a pressure cooker and I take the beans from the bag, rinse them in a colander, put them in the pressure cooker, add water, and turn it on. It doubles the cooking time, but with my pressure cooker that means 40 minutes instead of 20 minutes. Now, I'm reading from some folks here that it may make my beans more acidic and less alkaline, so that's something I want to look more deeply into, but the big reason I've been told all my life to soak my beans is to prevent gas. I don't get gas from beans. Now I'm not saying that no one does. Some people may digest beans a little differently. And some people may think the beans are giving them gas when really it's the fact that they've suddenly increased the fiber in their diets that's actually giving them gas. I eat 50-80 grams of fiber per day and the only food that gives me gas if I eat too much of it is raw carrots. So, like I said, I will look more into the acid/alkaline issues surrounding bean soaking, but beyond that issue, I'm not afraid of bean water. :-) Sparrow Quote Link to comment Share on other sites More sharing options...
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