things to do with bean pot liquor

[mr mouther]

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?

[mwright]

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

[FoodFuser]

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...

[c oliver]

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

[Bryn]

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

[torty]

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).

[zamorski]

Can add to soup in lieu of stock or water.

[rockfish42]

As a replacement for stock in making enchiladas for vegetarians.

[c oliver]

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

[Joebob]

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

[PAO]

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