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My neighbor laughed when I told him I never drain canned beans
He showed me how saving that starchy liquid and adding a splash of vinegar makes the best quick refried beans I've ever had from a can, so has anyone else found uses for the liquid they used to pour down the sink?
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west.casey22d ago
Start using it in soup broths instead of water. The starch gives a better body to lentil soup or chili. I also whisk a spoonful into gravy or pan sauces for extra thickness without needing a roux. Just don't add too much or it gets slimy.
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michael_green4421d ago
Honestly, that's a solid tip but I gotta ask - how much is "too much" before it gets slimy? I tried using pasta water in my chili once and it turned into this weird gluey mess. @west.casey, do you find it works better with certain types of lentils or beans, or is it pretty universal? Ngl the gravy trick sounds legit, I hate making roux.
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christopherh7921d ago
Three cups of pasta water in chili? That's way too much, you're basically making glue at that point. I've found that a quarter cup at most is the sweet spot, otherwise it goes from smooth to slimy real quick. Lentils hold up way better than beans with that trick too, they soak up the starch without turning into a paste.
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