KCB 1.9: Brown Vegetable Stock
Brown Vegetable Stock
• BEAN SOAKING TIME: Overnight
• COOKING TIME: 2 hours
• YIELD: About 2 litres/quarts
• COOKING TIME: 2 hours
• YIELD: About 2 litres/quarts
• 2 cups dried beans (cannelini, lima, borlotti, kidney), soaked in water overnight
• 3 litres/quarts water
• 3 tablespoons (60 ml) butter
• 2 celery stalks, chopped
• 1 cup (250 ml) squash or pumpkin, diced
• 2 small carrots, diced
• 2 cloves
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) minced fresh ginger
• 1 bay leaf
• 1 tablespoon (20 ml) salt
• 3 litres/quarts water
• 3 tablespoons (60 ml) butter
• 2 celery stalks, chopped
• 1 cup (250 ml) squash or pumpkin, diced
• 2 small carrots, diced
• 2 cloves
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) minced fresh ginger
• 1 bay leaf
• 1 tablespoon (20 ml) salt
* * *
1. Drain the beans. Boil the beans in two litres/quarts of water in a heavy saucepan. Simmer until the beans are soft (about 1 hour).
2. Melt the butter in a large sauce pan over low heat. Saute the vegetables in butter for 10 minutes. Remove the saucepan from the heat cover it with a lid, and allow the vegetables to "sweat" with a lid on for 10 minutes. Add the remaining water and set aside. When the beans have been cooking for 1 hour, add the vegetables and water with the spices and salt to the beans and bean water and boil for another 1 hour. Strain. Refrigerate the stock and use as required.
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