SophieGrowing up, canned beans were a staple in our house—quick, convenient, and healthy. But there was one rule we always followed: drain and rinse the beans. My mom would open a can, dump the beans into a colander, and rinse away the thick, goopy liquid like it was second nature. That “bean water” was just a byproduct, something to get rid of before we used the beans. For years, I did the same thing, never questioning what I was washing down the drain.
It wasn’t until I started experimenting in the kitchen that I realized I’d been throwing away something incredibly versatile—and honestly, magical. That thick liquid in canned beans? It has a name: aquafaba. And trust me, it’s not just any liquid.
What is Aquafaba, and Why Should You Care?
Aquafaba is the starchy, protein-rich liquid left behind when you soak or cook legumes like chickpeas, black beans, or white beans. In canned beans, it’s the stuff you see when you pop open the can. Sure, it might look a little unappetizing at first, but aquafaba is a hidden gem in the kitchen.
Here’s why: during the cooking process, proteins and starches from the beans seep into the water, giving it unique properties. It can emulsify, foam, and bind ingredients together, which makes it an amazing substitute for eggs in all kinds of recipes. If you’re vegan, allergic to eggs, or just love experimenting in the kitchen, aquafaba is about to be your new best friend.
How I Started Using Aquafaba
The first time I tried using aquafaba, I kept it simple: I swapped it for eggs in a batch of chocolate chip cookies. The ratio is easy—three tablespoons of aquafaba equals one egg. To my surprise, the cookies turned out perfectly! They were soft, chewy, and honestly, no one could tell the difference.
After that success, I got curious and started experimenting more. I learned you can actually whip aquafaba into stiff peaks—just like egg whites—to make vegan meringues or mousse. I’ll never forget the first time I made aquafaba meringues. They were light, airy, and held their shape beautifully. It felt like pure magic, all from something I used to toss down the drain!
Aquafaba Goes Beyond Baking
Aquafaba isn’t just for cookies and meringues; it’s incredibly versatile. Here are some of the ways I’ve started using it in my everyday cooking:
- As a Thickener: A few tablespoons of aquafaba can add a creamy texture to soups and stews without needing dairy.
- In Salad Dressings: It works as an emulsifier, helping oil and vinegar blend seamlessly. The result is a rich, luxurious dressing.
- For Vegan Mayo: Homemade vegan mayonnaise with aquafaba is next-level—rich, creamy, and so much better than store-bought.
- In Cocktails: Whipped aquafaba makes an awesome replacement for egg whites in cocktails like whiskey sours or gin fizzes, giving them that signature frothy top.
Saving Money and Reducing Waste
Beyond the culinary perks, using aquafaba has helped me cut down on waste and save money. I’m getting more out of every can of beans, which stretches my grocery budget. Plus, it feels great to use something that would’ve otherwise been tossed out. Every time I discover a new use for aquafaba, it’s like a small win for my wallet—and for the planet.
Tips for Working with Aquafaba
If you’re ready to give aquafaba a try, here are some tips to get you started:
- Start with Chickpeas: Chickpea aquafaba has the most neutral flavor and ideal consistency, making it super versatile.
- Store It: If you don’t need it right away, refrigerate aquafaba in an airtight container for up to a week, or freeze it in ice cube trays for longer storage.
- Thicken It if Needed: If the aquafaba seems too watery, simmer it on the stove to reduce and thicken it.
- Experiment Freely: Whether it’s brownies, bread, or salad dressings, don’t be afraid to get creative with aquafaba in your recipes.
Final Thoughts
I never imagined that a simple kitchen experiment could change the way I cook, but here I am, raving about bean water. What used to be “waste” has become a staple in my kitchen—my secret weapon for creative, cost-effective, and eco-friendly cooking.
So, next time you open a can of beans, stop before you dump out that liquid. That unassuming aquafaba might just become your new favorite ingredient.
