Yep, Bean Friday rears its head again–or is it Frugal Friday?
Whatever it is, I’ve got this thrifty idea for you. I read about in The Italian Country Table
According to Caspar, Tuscans like to cook beans with plenty of aromatics in lots of water, and then reserve that water as a broth. The bean broth is called Acqua Pazza, crazy water.
“This soup is a revelation” is how she opens the recipe. And later she claims it could be mistaken for chicken broth. That might be the problem–I was expecting twinkling lights and perhaps a chorus from a boys’ choir when I tasted it. What I got was a swallow of thin broth which tastes mostly like warm water when it first hits the tongue, but really does have a very nice, savory aftertaste. It’s delicate.
Caspar suggests serving it in bowls with croutons. I don’t have that much faith in it. But it is a decent vegetarian stock. It goes very well over rice, and I suspect it would be an excellent broth for cooking rice and other grains. I am fond of the waste-not, want-not philosophy behind it, and also the time saving angle. You can make a pot of beans for dinner, and end up with a supply of broth as a side benefit.
So now that all of those qualifications are done, this is how you make the broth:
First, you can’t use just any dried bean. Use light beans, like cannellini, pinto or borlotti. She particularly recommends chickpeas. I used pintos. Don’t use any dark or earthy bean, like black beans or black eyed peas. For fresh beans, she recommends cranberry beans or scarlet runners.
Basically you’re making a pot of beans with extra water. Simple stuff. I doubled her recipe, which only called for 1 cup of dried beans. I soaked 2 cups of dried pintos overnight. The next day I drained them and put them in a heavy pot and poured 2 inches of fresh water over them. To that water I added:
- 8 fresh sage leaves
- 6 good sized cloves of crushed garlic
- 1 medium onion sliced in half and studded with 4 whole cloves
(Just fyi, her recipe calls for 8 sage leaves per 1 cup of dried beans. I chose not to double the sage.)
Throw these seasonings in with the beans. Bring the pot to a boil. Reduce to a simmer and cover. Don’t stir. This is supposed to make the broth clear. (It didn’t really help in my case). Foam might appear on top of the water–it did for me, but it vanished by the end of the cooking time.
Simmer the beans on low, covered, until tender but not falling apart. My pintos cooked in only 30 minutes. A speed record! The plenitude of water means you don’t have to worry about sticking or burning.
At the very end, add salt and pepper.
Strain the broth from the beans. She notes that the Tuscans dress these beans at the table using salt, pepper, olive oil and maybe vinegar. I tried it, and it’s fine. Solid. Not super exciting, but healthy and hearty. I served the beans over rice with some of the broth. Another possibility, maybe a better possibility, would be to reserve the beans for a higher purpose, like frijoles refritos, or hummus-like applications.
The broth doesn’t keep. You know how stinky beans can get when forgotten in the fridge. I don’t even want to know what might happen to this broth. So use it the next day, or freeze it for the next time you need stock.
I got about 6 cups of bean broth from this recipe.
Anyone done anything similar? Any advice?
