When you realize that you have been wasting copious amounts of seemingly useless bean-water, you mourn for all the delicious creations you have been missing out on. For years. Nay, decades!
Maybe I have been living under a rock. Maybe everyone has long known that the gelatinous water holding garbanzo beans (chick peas) is the sweet, golden nectar of the gods. Then, they are kind of a bunch of shits for not telling me about it. But I digress.
Whether you buy your beans canned or prepare them from scratch, I'm telling you -- do NOT ditch that water!
Intending to make some of my favourite coconut braised spinach stew, I was preparing to make a fresh batch of cooked garbanzo beans when I stumbled upon one of those Facebook posts where a video on hyper speed whips together some Pinterest-worthy culinary creation. Most instances I scroll by, but I noticed this one showed the water from a can of garbanzo beans being whipped into a frothy meringue.
After some cursory research, I discovered this water can be used as an egg replacement. So after cooking my beans, I popped the reserved water into a mason jar and stored it in the refrigerator overnight. This, I have learned, makes the mixture a little thicker and more likely to whip into stiff peaks. But since neither my husband or I are much for meringue. I decided to use the replacement for a chocolate mousse.
The results? Astounding! No beany taste. At all. Light and fluffy, complete with the million tiny air bubbles that make a chocolate mousse the stuff of dreams. And because I don't know that the rest of the world knows about this, I am going to be a nice person and share this new discovery of mine. Enjoy!
1 cup aquafaba (either drained from a 14oz can of garbanzo beans or homemade)
140 g dark chocolate (70% cocoa or greater)
1 tbsp granulated sugar
1/4 cup coconut whipped cream (optional)
Shaved chocolate and crushed pistachio, to garnish (optional)
Place a glass bowl over a hot water bath and slowly melt chocolate, stirring occasionally. Once melted, place the glass bowl on a towel to cool slightly.
Using an electric hand mixer or stand mixer, whisk aquafaba in a completely grease-free bowl (grease will flatten) until the mixture forms stiff peaks. This can take anywhere from 12 to 18 minutes. To test, tip the bowl. If the mixture slides at all down the side of the bowl, you are not there yet. Keep whisking.
Stir sugar into mixture. If the sugar has caused the mixture to flatten slightly, whisk at full speed for 2 to 3 minutes.
Using a silicone spatula, stir melted chocolate into the mixture, being careful to combine completely without overstirring. Pour the now runnier mixture into glass or ceramic bowls or cups. Allow to set in the refrigerator for at least 30 minutes.
Optional: garnish with coconut whipped cream, nuts, and chocolate shavings.
For coconut whipped cream:
Place a can of full-fat coconut milk in the refigerator and allow to cool for 24 hours.
Open the can and scoop the thick disk off the top of the water and transfer to a small mixing bowl. (Reserve the remaining water for soups or smoothies).
Whisk coconut cream disk on high speed until it begins to thicken.
Add a teaspoon of pure vanilla extract and a tablespoon of powdered sugar.
Whisk to combine vanilla and sugar entirely, until mixture fluffs up.
Refrigerate in an airtight container up to 3 days. Warning: the cream will harden and need to be whisked again to soften before serving.
How to make your own aquafaba:
Place 2 cups of dried garbanzo beans (chick peas) in a large bowl and cover completely with water.
Allow to soak for 6 hours or overnight.
Drain and rinse.
Transfer rinsed beans to pot with 8 cups of fresh water.
Bring to a boil, then reduce to a simmer.
Leave to cook, partially covered, over a low flame for 45 to 60 minutes, or until beans are tender.
Place a bowl or large measuring cup under the colander when draining pot of cooked beans.
Transfer reserved water to a mason jar or airtight container.
Refrigerate in an airtight container up to 3 days.
Note: if you are using the aquafaba as a binding agent and have no immediate use for the beans, store the beans in the reserved water to produce a thicker, more gelatinous mixture.
Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.