Any Bean Aquafaba
"Traditional" aquafaba uses Chickpeas (Garbanzo Beans), giving it a neutral taste and color and, some say, the best results for whipped aquafaba to be used in meringues and mousses. However, aquafaba can be made with just about any bean! Make it using our white beans – Cannellini Beans, Limas (Butterbeans), Great Northerns or Navy Beans, for a neutral color and taste similar to Garbanzo Beans. Use Black Beans for a rich, dark colored aquafaba that has a stronger, more earthy taste.
- Rinse beans thoroughly, then place in a clean, medium-size cooking pot. (Important: the pot must be free of any oil or oil residue, as oil will break down the aquafaba and render it useless.)
- Cover beans with water and soak for at least 4 hours, but preferably overnight. (Add extra water if needed – just enough to keep beans covered while soaking.)
- Transfer pot of soaked beans to stove and bring to a boil over high heat for 10 minutes, then cover and reduce to a low simmer, allowing beans to cook until tender, approximately 2 hours. (Time can vary depending on type of bean; refer to package instructions.) Beans should continue to be submerged; add small amount of water if necessary.
- Using a slotted spoon, remove cooked beans from pot and allow remaining liquid (this is the aquafaba) to cool. You should have about 2 cups of aquafaba, with a viscosity (thickness) that is slightly looser than egg whites. If you have more than 2 cups and/or the liquid seems too thin, place the liquid back in the pot and boil over medium-high heat to reduce it to a consistency closer to egg whites, approximately 10-25 minutes (depending on the volume of liquid).
- Allow aquafaba to cool before use. Cover and store in refrigerator for up to 7 days or freeze for up to a month.
For Whipped Aquafaba:
- Allow aquafaba to cool completely in the refrigerator.
- Add aquafaba and ¼ teaspoon cream of tartar to the bowl of a stand mixer.
- Whip on high speed until you achieve desired stiffness of peaks, about 5 minutes for semi-soft peaks and 10-15 minutes for stiff peaks.
- Whipped aquafaba can be covered and stored in refrigerator for up to 2 days but is best when used immediately.
Tips and Advice:
- Always use an extra-clean, unoiled bowl and utensils for aquafaba recipes. Oils interact poorly with the aquafaba, particularly if you’ll be whipping it later on
- As a general rule, 3 tablespoons of aquafaba is equal to one whole egg, while 2 tablespoons is equal to one egg white.
- Use an ice-cube tray to freeze individual servings of aquafaba for future use.
- Do not ever salt or season your beans while cooking them for the aquafaba!
- When making any kind of whipped aquafaba, cream of tartar helps to make stiffer peaks a greater possibility.