Sentences with phrase «bean cooking liquid as»

Not exact matches

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

(Save the liquid for another use such as making soup or cooking beans.)

Restoring water lost during drying by soaking or by cooking the dehydrated food in liquid, as when cooking dried beans.

Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from cooking dried beans in water for a couple of hours.

One time I had cooked the beans so long, the «liquid» I drained off was almost as thick as the beans left in the pot — added some salt and cumin and it was like a dip.

Plus, using canned beans would decrease the cooking time significantly, reduce liquids significantly, and the other veggies wouldn't get as tender.

Open the pressure cooker, drain the beans, preserving the cooking liquid to use as broth or as freezing liquid.

Drain the beans over a colander placed over a bowl or pot, saving the bean cooking liquid for later (we'll be using it as a veggie broth in a bunch of dishes in this meal plan).

The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).

Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Here's a super-quick lentil fix if you don't have time to cook — heat up a can of Progresso Lentil Soup (which is good, as far as canned soup goes), strain the liquid out, and pour the beans over some cooked brown rice.

Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.

Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean - cooking liquid, 1 tablespoon at a time, as needed.

Taste and season with salt as needed; let beans cool in cooking liquid, about 2 hours.

Some of the more interesting liquids used by chili cooks are broths such as beef or chicken bouillon — or in some extreme cases, the broth the beans were cooked in.

Unfortunately I don't think that would work the same, because the beans soak up much of the liquid as they cook.