By Sharon123 on July 06, 2010
"The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone."
Serving Size: 1 (126 g)
Servings Per Recipe: 4
"This is so good!!! I've never used bean broth before, and this was a great first recipe for it. I used pinto bean broth. I didn't have anise, but it was delicious without it. So yummy! I'm so glad I found a recipe that uses bean broth because I hated the idea of throwing it out. Will definitely be making this again in the future!"