sometimes i keep the liquor from cooking my beans separate from the beans, and i've got a decent amount that is frozen. The best use i've found for it is poaching eggs in it. What else do folks do with bean pot liquor once beans removed?
I've used it to make a variant of French onion soup.
Excellent when added to a glass of tomato juice.
It's also good when used as a dunking sauce for hot cornbread sticks made in this type of pan:http://images.google.com/images?hl=en...
I have and use my mother's old cornbread stick pan. I think it's the only way to go --- so much crust.
It's a probiotic if you care about those things. You could add it instead of water to baking.
I have used it in the next pot of beans and they seemed to have more depth (if that is possible with the earthy beasts).
Can add to soup in lieu of stock or water.
As a replacement for stock in making enchiladas for vegetarians.
I used black-eyed pea and collard pot liquors as my stock for soup.
Thinning hummus, black bean dip, etc. if too thick. As a vegetable stock too.
Oaxacans use black bean pot liquor to cook rice in. . . .
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