The spark was left-over liquid from cooking beans. The foundation was our bulletproof beurre monté. We took 1000 grams of the flavorful cooking liquid, which had a fair amount of residual bean sediment. We brought it to a simmer and put it into a blender. We turned the blender on low and sheared in 0.15% xanthan gum. Then we added 900 grams of cold butter piece by piece. Finally, we added 9.5 grams of salt, 0.5% based on the total weight of all the ingredients. We did not have gum arabic on hand, so we omitted it. The bean sediment added texture, viscosity, and, apparently, emulsifying qualities. The finished liquid was rich and silky. It had the body of a thin custard base. Like our original bulletproof beurre monté, bean monté can be stored in the refrigerator and reheated. It does not break. Utilizing the bean liquid is exciting. It breaks another boundary of maximizing ingredients and flavor. What other liquids are we discarding that could be formidable kitchen ingredients with a little added texture and body: pickle brine, salt cod stock, pasta water? And what purpose does bean monté serve? It can be used to reheat and glaze beans. It can be a poaching medium for fish, meat, and vegetables. It can be the sauce for pasta. It can take you down the rabbit hole.
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