Thinking about it, in macrobiotics you drink aduki bean cooking water as a tea, for kidney problems. Oh and black soy bean tea for women's health. And in other herbal traditions fenugreek tea (stock) is a good antiinflammatory. Bean cooking water is a great source of minerals and antioxidants.
So does anyone have any great uses for it? I think it would be great to cook rice in. Even to use as a liquid for mixing with flours for baking strong tasting baked goods. Or even as a soup stock.
Thanks for reading and any responses.