Underestimated in the kitchen – the cooking water of legumes

Published on Jan 29, 2015

Image of Claudia Castaldi, foodstyling Roberta Deiana – Ecocucina – Gribaudo 2012

This year I would like to be a year of return to simple things, that make feel good and who have a sense. I want to share with you the pleasure of putting on the water, a cup of beans, cook slowly in a pot with a carrot and an onion. Drain and taste the beans, and then also focus on a fantastic by-product, the cooking water, a good broth, or, however, an excellent base for other recipes.

The cooking water of legumes, as is also that of pasta, rice, vegetables are among the ingredients most underrated in the kitchen because they are perfect foundation for soups and broths. Today I'll focus on the vegetables because I discovered even be urban legends concerning them.

Because often we throw away the cooking water of legumes? I did a small survey among relatives and friends, here are the answers that I got:

1) I don't eat legumes

2) don't cook vegetables, I'll buy them always ready, too maddening, and I don't have time

3) You can use? I was convinced you had to throw away because it's not edible

4) throw it because I don't know what to do with it

What to answer?

To those who do not eat them, the vegetables are a food very valuable, rich in fiber as well as protein vegetables, with just a handful of the meal to have beneficial and protective effect. The board of eat them often and in small quantities so avoid also unwanted swelling. the swelling is often due to a hypersensitivity of our body to foods rich in fiber. To limit this effect is to simply not overdo it with the quantity and to the limit and pass them to the vegetable mill or blend since most of the fiber is concentrated in the peel.

Who is convinced you can't use or don't know what to do, advise you to keep the cooking water, to limit freeze it if not using it immediately. To use it, put it on the fire, add vegetables to taste, such as parts of the scrap of leeks, onions, carrots, celery, cereals (even advanced) and cook for 20 minutes. in this way you will have an excellent soup, perfect for the evening, more disconsolate. My favorite version, however, is this, which is prepared with the rind of the cheese, and was inspired by a dish Bottura.

Crust&Beans

Ingredients

200 g of cheese rind

1 litre of cooking water of the beans

100 g of borlotti beans, boiled, cooked

1 onion

1 clove of garlic

1 carrot

100 g of celery leaves or apical parts

1 sprig of rosemary

extra-virgin olive oil

Scrape the surface of the crusts, wash and dry them. Put them in a pressure cooker, cover with the cooking water and cook for 10 minutes from the whistle. After this time, drain the rinds and keep the broth aside. Cut the crusts into squares of about 2 cm to the side, as if they were maltagliati. Wash all the vegetables and chop the onion, garlic, carrot, celery and a few needles of rosemary. Pour 2 tablespoons of olive oil in the pressure cooker and sauté over low heat the chopped vegetables. After a few minutes add the beans and stir, then add the broth and purée with an immersion blender. Then add the crust, close the pressure cooker and cook for 15 minutes from the whistle. After this time, please vent the pot and open the lid. Divide the soup in bowls and finish with drizzle of olive oil, a good extra virgin olive and freshly ground pepper. What you bring to the table will be a dish fit for a king.

Lisca


Filed under:Self-production, Autumn, Summer, Winter, Macrobiotic, Spring, Vegetarian Tagged: cooking water, crust, beans, cheese, legumes, by-products
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