Bean broth, bean juice, bean liquid. Whatever appetising name you like to call it (there aren’t any), that murky liquid from a tin of butter beans or the cooking water from a tender chickpea, is liquid gold. Liquid gold! Especially, when saved for a rainy, bare-fridge kinda day. That day was yesterday. A jar of chickpea cooking
Cooking a whole bird in a pot of water will supply you with a whole week’s worth of meals. It’s one of the most affordable ways of eating quality, well-reared meat, and a method that although sounds weird, pops up in traditional peasant cooking everywhere, from France to China. My mum tells me that this
Soaking and cooking beans from their dried form can make you feel like you’ve achieved something. There’s little effort that goes into it really, but still, I’m pleased with myself whenever I get round to it. I’m trying though, to make it a regular thing, soaking beans whenever I think of it, then taking a