Reduced Bean Broth to Replace Oil

By Hklbrries

If the beans haven't been cooked in an excessive amount of water, the resulting broth - especially where aromatic seasonings have been used - is often quite flavorful. When further reduced, it becomes viscous and thick with lots of body. While it doesn't replace oil in terms of flavor, it can act as a medium to hold and take on the flavors of garlic, shallots, herbs, mustard, and spices - in other words, the seasonings used in many salad dressings. Similarly, the cooking liquid from boiled grains like rice and quinoa are somewhat thick and can be used.

To reduce the bean broth, pour it into a saucepan and boil slowly until it is reduced by roughly half or until it is somewhat thickened. Pick up a spoonful and slowly pour it back into the pan to see if it looks viscous. Precise amounts and times are impossible to give because they depend on the quality of broth you start with and the type of beans used. If very watery and thin, it will take longer to reduce.

If your beans have been cooked with sage, peppercorns, and aromatic herbs like parsley, bay leaf, and thyme, then your broth is off to a good start. If it hasn't been so endowed and is weakly flavored, reduce it with a bay leaf, pinch of thyme, some parsley, a few garlic cloves, and any other aromatics that will echo the final use of the broth - fennel seeds if it's going to be used on a fennel salad, for example. When it has achieved some body, cool, then strain. Substitute wherever salad oil is called for.

Ingredients

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Preparation

Step 1

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