Tonight I cooked green beans by blanching them for a minute in boiling water, straining them, putting them into a serving bowl and mixing them in the bowl with melted coconut oil and salt.
In my old days, I would just toss the water that I use to blanch the beans. Now, I save that nutrient rich water in the fridge or freezer for three reasons.
- The water has nutrients that I boiled off the beans for the sake of a tender bean. I want to eat those nutrients in another dish if I can.
- I just made a quart of vegetable broth with zero extra effort. It's not fancy but it works.
- I am saving water because I am not throwing the boiling water down the sink drain. I am going to reuse it in another dish.
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