Starchy veggies like potatoes or things like beans, lentils, etc. can take some time to soften. That can also be a blessing- smashing SOME of such veggies or beans (towards the end of the cooking) will thicken a liquid. You get a nicely creamier texture to your soup as a result.
It’s actually a trick I use when doing creole red beans and other dishes.
Same principle applies with using some of your pasta cooking water to make sauces for certain Italian dishes, or making slurries or rouxs.
It’s actually a trick I use when doing creole red beans and other dishes.
Same principle applies with using some of your pasta cooking water to make sauces for certain Italian dishes, or making slurries or rouxs.