Cooking & Baking
Related: About this forumAnybody else cook dried beans in chicken stock?
I cooked garbanzo beans in stock and it added a really nice flavor. Tried it with white beans and liked them too.
Arkansas Granny
(31,538 posts)diced tomatoes while I'm simmering the beans. It adds a lot of flavor.
irisblue
(33,047 posts)If I know I'll be using that in a chicken dish.
Mopar151
(10,006 posts)Our friend made the stock from the aftermath of our wedding (pig roast & potluck). It formed the base for one of his famed "Garbage Soups" at our next race, and it was AWESOME!
Hot soup and cold beer will put you right, in a very good way!
Yonnie3
(17,515 posts)when I am out of ham stock.
mitch96
(13,938 posts)I just made red beans and rice. I soaked the beans over nite. Made a veg stock with onion, garlic (lots of garlic) celery, carrot, mushrooms and a squirt of tomato paste. Salt, pepper, cumin, bay leaf, a splash of EVOO and some cayenne.. Boiled it up, then simmer for a hour or two and then added the red beans. Slow cook for 45 min and added some filet gumbo near the end.. If it's a bit flat, add a touch of apple cider vinegar to tart it up a bit..
Delish..... Don't forget to trash the bean soak water.. less gass.... YMMV
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Frustratedlady
(16,254 posts)The water turns green and gets rid of the gas. Stir a couple times and then dump into a colander to drain. Rinse, drain and return to pan with clean water...continue to cook with your additions until done.
Binkie The Clown
(7,911 posts)Runningdawg
(4,527 posts)I have a dozen different flavors of bouillon in the spice rack. For Pintos I prefer the spicy tomato variety.
GentryDixon
(2,963 posts)I use the chicken stock for cooking rice as well. 🐔
trof
(54,256 posts)tishaLA
(14,176 posts)In my instant pot and then they're ready for the recipe. It's something I learned from watching an Indian chef online and, while the difference is subtle (I use Assam tea and dilute it a bit) you can definitely taste a bit of the tea undertones even through all the spices and chilies