• Bean liquid (aquafaba) is a versatile ingredient that can thicken sauces, add structure, and create foam like egg whites.
  • Instead of draining it, save bean liquid from canned beans and store it in the fridge for up to a week.
  • Use it in everything from soups and stews to cocktails and desserts for added texture and richness.

A valuable ingredient in your pantry may be destined to be tossed out—but it doesn’t have to be. Draining and rinsing canned beans is an essential part of some recipes, but the liquid that legumes are typically packaged in (also sometimes called aquafaba, especially when referring to chickpea liquid) is a valuable ingredient worth saving.

Creamy, silky, and versatile, bean liquid can be used in a wide range of recipes as a thickener, starchy element, or even a way to add lightness and structure.

If you’re not using the bean liquid from canned or jarred beans, strain it into a resealable container and keep it covered in the fridge for up to one week. Unsalted or low-sodium beans have a more versatile liquid, as they won’t add too much salinity to other recipes.
Here’s how to use that free ingredient.

Froth your bean liquid

Whipped aquafaba—also known as chickpea liquid—forms soft peaks similar to egg whites, showing why this often-discarded ingredient is so valuable. The protein- and starch-rich liquid from canned or cooked chickpeas can be whipped, emulsified and used in recipes like meringues, mayo and more.
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“Canned bean liquid is a unique ingredient that froths beautifully like an egg white,” says chef and culinary content creator Jane Olivia. “Use it in cocktails or mocktails for a vegan-friendly foam, or in espresso martinis for that signature thickness.”

To froth bean liquid, or aquafaba, whip it with an electric mixer or vigorously whisk by hand. You can add a pinch of cream of tartar to stabilize the foam, or powdered sugar for a whipped cream–like vibe.

“You can also fold whipped canned bean liquid into desserts like mousse, pancakes, or muffins to get a fluffy texture,” adds Olivia.

Add bean liquid to stews and soups

slow cooked meat stew with beans and corn in tomato sauce, pulled pork stew in cooking pan on gray background viewed from above
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Bean liquid’s starchiness makes it a great plant-based, gluten-free thickener for stews, soups, and other simmering, brothy dishes. If you’re using a can of beans in soup or chili, consider using the whole can to benefit from the flavor and texture of the bean liquid.

Reserved bean liquid can also be added to all types of dishes to thicken a sauce that needs it, whether it’s a stir-fry or a cream sauce. Just as a cornstarch slurry can be used as a thickener, bean liquid can serve a similar purpose—just add and simmer until slightly reduced.

Simmer canned beans in their own liquid

Canned beans simmer in their own liquid, highlighting a simple cooking hack that makes the most of an often-discarded ingredient. Using the bean liquid adds flavor and body to dishes, helping create richer, more cohesive recipes without extra ingredients.
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Dried beans can take hours of stovetop cooking, and the benefit of canned beans is that they’re already tender and ready to eat. Still, you can elevate a can of beans simply by doing the following:

  • sauté aromatics (think onion, celery, carrots) in a saucepan
  • add the beans with their liquid to simmer in the flavor
  • if desired, add spices (such as red pepper flakes, cumin, smoked paprika), a bay leaf, or a Parmesan rind

As the liquid reduces, it thickens and concentrates, leaving you with a luxurious pot of beans perfect to enjoy with a spoon or alongside crusty bread.