« Buttery green beans in a saffron yogurt sauce | Main | A big pot of vegetarian beans »



Feed You can follow this conversation by subscribing to the comment feed for this post.

Without straining it, if you add a bit of salt & pepper, you can then crock-pot tofu in it for a fine stew.

(Haven't done that for years, and think I will, this week.)

Mm, sounds good and easy. Indeed, not straining is surely good for any number of thicker and stewier applications.

The comments to this entry are closed.