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Garbanzo Bean Stock
(recipe, Liz Biro)
Use this clear, flavorful stock in sauces, such as Rich Marinara Sauce; soups; gravy; to cook rice, grains, and vegetables; and in place of milk or cream in mashed potatoes. The stock may also be made with navy beans.
- 1 lb. dried garbanzo beans, soaked at least 6 hours or overnight
- 12 cups water
- 6 cups strained cooking liquid from garbanzo beans
- 1 small carrot, cut into 2-inch-long pieces
- 1 small celery rib with leafy tops, cut into 2-inch-long pieces
- 1 small onion, quartered
- 1 medium bay leaf
- 6 parsley stems
- 4 whole peppercorns
- 1 tsp. salt
- ½ tsp. white-wine vinegar
- Place beans in a soup pot and cover with water. Bring to a boil over high heat. Reduce heat and simmer slowly until beans are tender, about 1 hour. Cool beans in their cooking liquid.
- Remove beans from pot, reserving cooking liquid. Strain liquid and return it to the pot in which the beans were cooked. Add vegetables, herbs, peppercorns, and salt to the pot. Bring mixture to a boil over high heat. Reduce heat and simmer slowly, uncovered, for 30 minutes. Remove from heat. Cool stock. Stir in vinegar. Strain stock.
- For elegant soups, remove the vegetables, strain the stock, and let the remaining solids sink to the bottom. Then, carefully ladle off the clear stock from the pot.
Read more about cooking with beans.