I just boiled some fresh cranberry beans with garlic and white chilli to use later as a kind of purée. I've drained them and am looking at the boiling liquid which I reserved and which has turned a dark brown colour and smells of beans. I'm reluctant to throw it away and am left wondering if I can use it as a stock or something. Or is it just an invitation to massive fartulance?
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I just boiled some cranberry fresh beans with garlic and white chilli to use later as a kind of purée. I've drained them and am looking at the boiling liquid which I reserved and which has turned a dark brown colour and smells of beans. I'm reluctant to throw it away and am left wondering if I can use it as a stock or something. Or is it just an invitation to massive fartulance?
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