liquid from the cooked beans

OtherYear-round; both dried beans and canned beans are available throughout the year, making this ingredient consistently accessible in most regions.

Rich in plant-based proteins and starches, bean cooking liquid also contains soluble fiber and trace minerals leached from the beans, making it nutritionally valuable despite being a byproduct.

About

Bean cooking liquid, commonly known as aquafaba when derived from chickpeas, is the starchy water that remains after legumes have been simmered or boiled. This byproduct contains starches, proteins, and other soluble compounds leached from the beans during the cooking process. The liquid's composition varies depending on the bean variety, cooking time, and water ratio used; chickpea aquafaba is particularly valued for its emulsifying properties due to its saponin and starch content, which create a naturally foamy texture similar to egg whites when whipped.

Culinary Uses

Bean cooking liquid serves multiple culinary functions across diverse traditions. In Latin American and Mediterranean cuisines, it is commonly used to thin bean soups and stews, providing body and nutritional value while reducing waste. Aquafaba specifically has gained prominence in plant-based and vegan cooking as an egg white substitute; it can be whipped into meringues, mousses, and foam-based preparations, or used as a binder in baking and cooking. The liquid also enriches sauces, gravies, and risottos, and in some traditions is consumed as a nutritious broth or used to hydrate and cook grains.

Forms & Preparations

  • Fresh liquid — Strained immediately after cooking beans, used warm or at room temperature for soups, stews, and binding applications.
  • Whipped aquafaba — Vigorously whipped to incorporate air, creating a foam used for vegan meringues, mousses, and mousse-based desserts.
  • Reduced liquid — Simmered down to concentrate starches and flavors, creating a thicker consistency for sauces and gravies.
  • Frozen — Stored in ice cube trays or containers for long-term preservation and convenient portioning in future recipes.
  • Dried powder — Dehydrated aquafaba used as a binder and thickening agent; reconstituted with water when needed.

Substitutes

  • Unknown — Use in 1:1 ratio for binding and baking applications; less effective for whipping into meringues unless stabilizers are added, but provides similar structure in mousses and foams.
  • Unknown — Substitute at 1:1 ratio for thinning soups and stews; provides similar body but lacks the emulsifying properties of aquafaba and may not work for vegan applications.
  • Unknown — Use 1-2 tablespoons cornstarch dissolved in water for every 1 cup bean liquid needed for thickening; lacks nutritional value but provides similar consistency.
  • Unknown — If using homemade aquafaba from dried beans is inconvenient, canned chickpea liquid works identically and requires no additional preparation.