master-cooks | The Wasteful Mistake Everyone Makes With Canned Black Beans

Many people unknowingly commit a common error when using canned black beans, which can impact both the flavor and nutritional value of their meals. This mistake involves discarding the liquid that comes with the beans. The liquid, often regarded as unnecessary or unappetizing, is typically drained and rinsed away. However, this liquid is actually quite valuable. It contains a significant amount of the beans' nutrients, including fiber, protein, and antioxidants, which leach out into the liquid during the canning process. Additionally, the liquid serves as an excellent thickening agent for soups, stews, and sauces, adding a rich, savory flavor that enhances dishes. By pouring it down the drain, you miss out on this added depth of taste and nutrition. Instead, consider using it to enrich the texture and flavor of your recipes. If you're concerned about sodium content, opt for reduced-sodium versions or rinse the beans lightly while retaining some of the liquid. This approach allows you to maximize the benefits and avoid unnecessary waste, transforming a simple can of black beans into a more flavorful and nutritious component of your meals.

How to use black bean aquafaba

Soups are an excellent way to make the most of black bean aquafaba. Incorporating this "bean water" into a broth or soup not only boosts its volume without diluting the flavor but also adds depth and a hint of saltiness while slightly thickening the mixture. Black bean liquid serves as a fantastic base or enhancement for dishes like tortilla, lentil, or Tarasca soup. Alternatively, you can dilute it with a bit of water to elevate plain stovetop white rice.

Beyond traditional uses, black bean aquafaba can be incorporated into less conventional recipes, such as breads, pastas, or cakes. It’s particularly beneficial in chocolate breads or cakes, as the black bean flavor can enhance the chocolate notes. Additionally, it can serve as a simple egg substitute. For a savory twist, consider boiling pasta in the bean liquid mixed with water; this method is perfect for creating a delicious mac and cheese dish, to which you can add ingredients like corn, roasted tomatoes, peppers, or beef for a cheesy Tex-Mex flair.

You can also freeze black bean aquafaba for later use. If you opt to do this, make sure to use freezer-safe, airtight containers and leave enough space at the top for the liquid to expand. An ice cube tray is a great option for freezing individual portions (one cube typically equals 2 tablespoons); just remember to transfer the cubes to an airtight container or freezer bag for long-term storage. The cubes will remain good for about three months. To use them, simply thaw at room temperature and enjoy the magical benefits of aquafaba.

The Wasteful Mistake Everyone Makes With Canned Black Beans

How to use black bean aquafaba

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