bean broths

[Guest guest]

I was wondering what dishes go well when substituting certain types of bean

broth for water. You know, the stuff that's left over after you cook beans

and then remove them with a slotted spoon, leaving nutrient-rich broth left

over? Gives yummy taste, and it's harder for you to dilute your soup- which

I've done by adding too much water many times.

 

I've subbed 4 cups garbanzo broth + 1 cup water in a basic

onion/carrot/celery/potato soup, and it tasted delicious! Even better than

when I would use expensive fake-chicken broth powder. Since I make hummus

every few weeks, I plan on freezing and using the broth again.

 

Is there anything that tastes godawful and I should avoid like the plague?

I've got garbanzo, black, white, red kidney, and lima beans in my pantry

that I know of. Can easily buy more to try. Thanks in advance for all advice

tossed my way

 

-Meghan

p.s. does anyone else think lima beans taste like cheese? I mean, I love

them, but they strongly remind me of cheese.