It turns out, that leftover liquid is kind of magic. Known as aquafaba or chickpea water, it can be used as a vegan substitute in many recipes that call for eggs or egg whites. Meringues, fancy, foamy cocktails, mayo—it may seem crazy, but it really does work! If your interest is piqued, great.
Aquafaba, or bean water, is the cooking liquid from chickpeas and other legumes. Because it is naturally full of protein and saponin, it can be whipped up just like egg whites into a delicious, virtually cost-free stand-in for egg whites, and a thrifty way to use up a byproduct that would otherwise go down the drain.
After the beans have soaked, drain and rinse them well. To cook the soaked beans, add them to a large pot, cover the beans with several inches of water, and bring everything to a boil.
Fresh chickpea liquid can be stored in the refrigerator for up to one week.
Aquafaba should be stored in a sealed mason jar in the refrigerator where it will last for up to a week. You can also freeze it for up to 3 months. I like to freeze it in increments of 2, 3 and 6 tablespoons in separate mason jars for future use.
Before cooking dried chickpeas, it is recommended to soak them first (see options above). Regardless of the soaking method you used, drain the chickpeas and discard the soaking water.
Whether you have some leftover aquafaba from a can of beans or chickpeas or have decided to reserve the liquid from cooking chickpeas, you can freeze it and use it at a later date. For convenience, use an ice tray or freeze it in handy 1 tbsp portions. It will keep for 3-4 months.
The starchy leftover liquid from canned beans or simmered dried beans can also be used as a substitute for any stock or broth or added to thicken soups, stews and sauces. Freeze extra liquid for later use.
You can of course, just cook off the bean broth off in bean dishes like these not-too-spicy black beans. But if you have excess bean broth, use it to cook more beans or lentils, thicken soups, season and drink like bone broth or add to quick breads and doughs.
“Bean liquid has many cooking uses, including use as an instant stock or broth for soups and other dishes, as it enhances the flavor of what's being cooked by adding a deep savory, almost umami, quality,” says Joe Castelforte, Cento's Corporate Chef. ”It can also be used as a thickener for sauces and soups.”
Health Benefits of Aquafaba
Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.
The liquid (the stuff in the can is called aquafaba and is sometimes used as a vegan egg white substitute) should be slightly viscous with a mild bean taste. I add it to the soup to provide light body and to underscore the bean flavor.
Roast Chickpeas for a Crunchy Snack or Garnish
One of the easiest ways to turn cooked chickpeas into a snack (aside from blending them into hummus) is roasting them until they get crisp and crunchy.
You can use aquafaba as you would eggs! Here are some tips: Just 1 tablespoon of aquafaba is about the same as one yolk, 2 tablespoons are the same as one egg white, and 3 tablespoons can stand in for the entire egg. Sometimes, your chickpea liquid may be too thin.
Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked.
Instead, Mayo Clinic recommends not only changing out the beans' water several times over the course of soaking, but also discarding that water and cooking the beans in fresh water when it's time.
Many people wonder if they need to drain and rinse canned beans, and the answer is, “it depends.” It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans.
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.
Second, this water is packing water soluble nutrients for your plants that leached out of the legumes when soaked. I consider this a free to me liquid plant fertilizer. Another benefit is for house plants particularly, because they easily dry out to the point where the water passes through without moistening the soil.
Interestingly, drinking roasted black bean juice has been a natural beauty regimen of Asian women for generations. Experts say the nutritional components in roasted black beans not only help control your weight, but also give you youthful and smooth skin.
Beans should not be soaked for longer than 12 hours.
If you soak the beans for longer than 12 hours, you run the risk of the beans losing both their characteristic flavor and texture. At that point, you'll be dealing with a gritty, tasteless bean that does no one any favors at dinnertime.
To store cooked beans in the refrigerator, place them in a covered airtight container or a plastic zipper bag without any additional liquid. Cooked beans will keep 3-4 days in the refrigerator. To store the beans longer for future use, freeze them.
Chickpea proteins, like egg proteins, have parts that hate water and parts that love water. When you shake or beat it, the proteins unravel, so that the water-hating parts interface with air, and the water-loving parts with water. Hence, bubbles and foam.
If you're all about seasoning permeation, consider salting your soaking liquid. Or, if you forget to brine, try the stovetop, uncovered method. For the most efficient cook method, toss your soaked chickpeas into a pressure cooker.
Aquafaba or chick pea water is the liquid leftover from cooking chick peas and it makes a great foam. Chickpeas like other legumes or beans contain proteins and saponins. The combined presence of these substances in chickpea liquid means that, when agitated and air is added to the mixture, it will produce a foam.