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things to do with bean pot liquor

mr mouther May 5, 2009 05:00 PM

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?

  1. m
    mwright May 6, 2009 10:53 AM

    I've used it to make a variant of French onion soup.

    1. FoodFuser May 6, 2009 02:39 AM

      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:

      1 Reply
      1. re: FoodFuser
        c oliver May 6, 2009 07:32 AM

        I have and use my mother's old cornbread stick pan. I think it's the only way to go --- so much crust.

      2. Bryn May 5, 2009 09:43 PM

        It's a probiotic if you care about those things. You could add it instead of water to baking.

        1. t
          torty May 5, 2009 08:04 PM

          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).

          1. z
            zamorski May 5, 2009 07:19 PM

            Can add to soup in lieu of stock or water.

            1. r
              rockfish42 May 5, 2009 06:18 PM

              As a replacement for stock in making enchiladas for vegetarians.

              1. c oliver May 5, 2009 05:48 PM

                I used black-eyed pea and collard pot liquors as my stock for soup.

                1. j
                  Joebob May 5, 2009 05:45 PM

                  Thinning hummus, black bean dip, etc. if too thick. As a vegetable stock too.

                  1. p
                    PAO May 5, 2009 05:43 PM

                    Oaxacans use black bean pot liquor to cook rice in. . . .

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