Legumes & Beans: Using Bean Cooking Liquid for Body

Notes

The thickening power of bean cooking liquid comes from the starches and proteins released during the cooking process. These components help to stabilize and emulsify mixtures, making it an excellent vegan alternative to eggs in many recipes. Common mistakes include discarding the liquid or overcooking it, which can reduce its effectiveness. Safety-wise, always ensure your beans and their cooking liquid are properly stored to prevent bacterial growth. For make-ahead convenience, cook extra batches of beans specifically to stockpile this liquid, storing it in portion sizes that match your typical usage. It's a simple way to reduce waste and enhance your dishes with minimal effort.

Steps

1. 1 Cook your dried beans in ample water, starting with a 3:1 ratio of water to beans.
2. 2 Simmer beans gently until tender, typically 1 to 2 hours, skimming off any foam that arises.
3. 3 Reserve the cooking liquid once beans are done, allowing it to cool before use.
4. 4 For canned beans, drain but save the liquid in a separate container.
5. 5 To thicken soups or stews, stir in 1/4 to 1/2 cup of the reserved liquid per quart of soup.
6. 6 Simmer the soup gently for an additional 10 to 15 minutes to allow the liquid to work its thickening magic.
7. 7 Whisk the cooking liquid into vinaigrettes or sauces for a silky texture.
8. 8 Experiment with using it as an egg substitute in vegan baking, replacing each egg with 3 tablespoons of the liquid.
9. 9 For a quick vegan mayonnaise, blend 1/4 cup of bean cooking liquid with 1/4 cup oil, 1 tablespoon lemon juice, and a pinch of salt.
10. 10 Store unused cooking liquid in an airtight container in the refrigerator for up to a week.
11. 11 When reheating dishes thickened with bean liquid, add a splash more if needed to adjust consistency.
12. 12 Avoid boiling the liquid vigorously for prolonged periods to prevent it from breaking down too much.