Bean-Broth Gravy Recipe
Don't throw that rich and tasty broth you made while cooking dried beans down the drain. Instead, make this quick gravy to serve over baked potatoes, rice, or day-old cornbread. This recipe lets you stretch a tablespoon of butter into four servings.
Active time: 5 minutes. Total time: 5 minutes. Makes 4 servings, 2 generous tablespoons each.
Ingredients
1 tablespoon butter
1 tablespoon flour
1/2 cup broth from cooking beans (see Notes below)
Method
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook until smooth and bubbling, about 30 seconds. For a darker gravy, cook flour until it begins to brown, about a minute.
- Whisk in bean broth. Bring to a boil over high heat, then reduce heat to medium so the gravy barely boils. Whisk occasionally to keep from burning until gravy thickens, about one minute.
- Use immediately or keep warm until ready to serve. Refrigerate any extra or add to stoup container.
Tips and notes
- Broth from Cuban Black Beans or kidney beans makes a terrific dark gravy.
- Broth from the black-eyed peas in Hoppin' John or from the chickpeas for hummus makes tasty light gravy.
- Freeze extra liquid from cooking dried beans in muffin tins. After the broth is thoroughly frozen, dip the tins into warm water to loosen the frozen broth, then pop the broth out and quickly put into a freezer bag. Thaw "muffins" of broth whenever you want to make gravy.
- Make this vegetarian gravy into vegan gravy by using corn oil instead of butter.
