Do Just One Thing
You may have heard of the liquid in a can of chickpeas -- called aquafaba -- which can be used as an egg replacement in many recipes. But this trick isn't limited to chickpeas; the liquid from other beans, like kidney, cannellini, navy, black, pinto and even butter beans, can work in a pinch, too. Use it to thicken soups and stews or add body to pasta sauces without extra fat. It's also a great plant-based binder for homemade veggie burgers, meatloaf or meatballs. Just keep in mind that darker beans may slightly tint the color of lighter dishes.
ANDREWS MCMEEL SYNDICATION
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