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Locust Bean Gum: Information on Use and Sustainability

Locust bean gum is a versatile food and is ideal for a gluten-free and vegan diet. Here we explain what you can do with it.

What is locust bean gum?

Locust bean gum (also: carob flour or carob powder) is obtained from the fruits of the locust bean tree, whose ground seeds produce the flour. The heat-loving tree originally comes from the Arabian region, but is now found throughout the Mediterranean region, South and North America, and Australia. The largest growing areas are in the Spanish regions of Valencia and the autonomous Spanish community of Catalonia.

The flesh of the fruit, which is a good 30 centimeters long, used to be processed into a nutritious and durable bread, which gave the carob tree its name. Today its cores are the focus of interest. Locust bean gum tastes slightly sweet and is very similar to cocoa. In contrast to this, the carob powder is low in fat and rich in calcium and fiber.

Use of locust bean gum

Locust bean gum is soluble in hot water, but swells in cold water. These properties make it a popular binding and thickening agent in the food and cosmetics industries. Locust bean gum is even used for animal feed.
For the home kitchen, it is ideal as a vegan binding agent for baking and cooking.

Other properties make locust bean gum a popular additive, which you can find in lists of ingredients under the name E 410:
Even a small amount of locust bean gum gives liquids a jelly-like shape and thickens them.
The flour is insensitive to heat, acid and salt and can therefore be used in a variety of ways
It also ensures that turbidity is bound. Lemonades and juice spritzers, for example, can be kept clear without a rim settling.
Locust bean gum is generally well tolerated, it is vegan, free of cholesterol, lactose or gluten and is also approved for organic products, as the nutrition portal Lebensmittel-Merchandise describes.
You will find locust bean gum in the ingredient lists of the following products, among others:
jams and preserves
jellies, puddings and instant mousse
milk drinks
Ice
fruit or vegetable preserves
Pies and Delicatessen
Baked goods (especially gluten-free baked goods)
Food for diabetics
You can find locust bean gum in every organic market or health food store. The rich flour is ideal as a vegan and gluten-free binding agent, for example for creamy cakes or soups.

Is locust bean gum harmful to health?

In general, locust bean gum is classified as harmless, as the consumer protection website Codecheck also states. It has unrestricted approval as a food additive and may also be used in baby food.

However, caution is advised, especially for allergy sufferers. Locust bean gum is suspected of being able to lead to cross-reactions with an existing allergy. This applies in particular to an existing soy allergy.

Sustainability of locust bean gum

The carob tree is ideally suited for sustainable ecological cultivation. Its cultivation is even of ecological value, as explained by the online journal Biothemen. It thrives even on poor, dry and nutrient-poor soils. Similar to olive trees, carob trees are ideal for reforesting deserted landscapes.

The roots of the trees protect dry areas from erosion and loosen the soil. In the hot growing regions, its canopy provides protection from the sun and wind and provides an important habitat for birds, insects and other wildlife.

Harvesting ripe carob pods is quite time-consuming and expensive, as it is done by hand and cannot be automated. The cultivation of carob trees does not require any pesticides, which gives its flour organic food quality. The wood of the carob tree can also be used well. As it is durable and resistant, it is suitable for processing into floors, walls, fences or furniture.

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Tonka Bean: Taste and Effect of The Spice Plant

The taste of tonka beans is intense and unique. You can use the spice to refine desserts and sweets, for example. Here you can find out where tonka beans come from, how you use them and how they work.

Tonka beans are the elongated seeds of the tonka bean tree. Although this belongs to the legume family, it has little in common with the legumes we know. Tonka beans are brownish-black and a few centimeters long. The seeds are encased in the yellow fruits of the tonka tree.

onka trees are found in Venezuela, Guyana, Brazil, Peru and Colombia, among others. Due to the great demand for the newly discovered spice, tonka beans are now also grown in other parts of South America, in Trinidad, as well as in Kenya and Nigeria. The tonka beans available in this country mostly come from Venezuela and Nigeria.

Tonka Bean: taste of the exquisite seeds

Tonka beans have a floral-sweet aroma and their taste is reminiscent of vanilla and bitter almonds. In haute cuisine, tonka beans are among the most important spice discoveries of recent years. Even if it is still relatively unknown in Germany, the seed is being used more and more frequently in fine desserts and sweet dishes.

You can refine creams, cakes, sweet pastries or ice cream with tonka beans. The fine floral note of the tonka bean is particularly good in panna cotta or crème brulée, for example. But you can also refine hearty dishes such as red cabbage, pumpkin soup or mashed potatoes with the taste of tonka beans.

Using tonka beans: tips for the kitchen

Tonka beans are only available dried from us and are therefore very hard. To use them in the kitchen, grate them with a nutmeg grater. But be careful: A small amount is sufficient, otherwise the taste of the tonka beans will quickly become too intrusive.

Alternatively, you can soak whole tonka beans in rum or boil them for milk or cream-based desserts. To do this, boil the tonka beans in milk or cream for ten minutes and let them soak overnight. Depending on the recipe, one or two beans are enough. Thanks to the intense taste, you can reuse the tonka beans up to ten times this way.

By the way, tonka beans are used not only as a spice, but also as a fragrance. As early as the 18th century, tonka beans were put in the laundry in Venezuela, leaving them with a pleasant scent. Tonka beans are also used for perfume, tobacco and aromatherapy.

Flavorful tonka bean: healthy or dangerous?

Among the natives of South America, the tonka bean is not only known for its taste. It has always been regarded as a medicinal plant with magical powers. It was said to have protective and lucky powers and the beans were carried as lucky charms. The scent of the seeds is said to have a mood-enhancing and erotic effect. Tonka beans are still used in folk medicine today. However, these effects have not been scientifically proven.

Today, tonka beans are best known for their relatively high coumarin content. On average, this is two to three percent, but can also be up to ten percent.

Coumarin is a flavoring substance that is also found in cassia cinnamon, among other things, and is liver-damaging in large quantities.
This flavoring was also suspected of being carcinogenic for a long time, which is why tonka beans were banned in Germany for some time. This was the result of animal experiments, but could not be confirmed in humans according to the Federal Institute for Risk Assessment (BfR). The import of the spice plant has been permitted again since 1991.
According to the BfR, a daily intake of up to 0.1 milligrams of coumarin per kilogram of body weight is harmless. So if you don’t season generously with tonka beans every day, you don’t have to fear the coumarin it contains. Nevertheless, the following applies: Use tonka beans sparingly – a small amount is sufficient for seasoning.
On the other hand, tonka beans are valued for their coumarin content, as the substance is also used medicinally. Coumarins (coumarin derivatives) are used as anticoagulant drugs.

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Cooking Beans: How Long Do Green and Yellow Beans Take?

In order for green and yellow beans to be compatible, you have to cook them beforehand. Read here how much time you need to have the fresh kidney beans on your plate.

Green and Yellow Beans: What’s the Difference?

Yellow beans, also known as wax beans, are just another variant of green beans. Basically, you can use the green and yellow beans at the same time. You can buy the legumes fresh from the region in summer. Harvest time for beans is from June to around October.

Fresh beans should not have brown spots when you buy them. If you break through the bean and the inside is nice and juicy, that’s also a sign of freshness.

Cooking time and preparation of the beans

Beans contain the hard-to-digest and toxic protein phasin. According to the Bavarian consumer advice center, bush beans should be cooked, blanched or boiled for at least ten minutes so that the protein compound is rendered harmless. Unfortunately, even the bean water is toxic and you should stop using it.

The preparation of the beans is very simple:
Wash the beans and trim the ends of the beanstalk.
Cut them into small pieces depending on their future use.
Cook the beans in boiling salted water for about 10 to 15 minutes.
If you can bite through the beans without squeaking, they are done.
Tip: In addition to proteins and many other good nutrients, beans also contain some fiber, which can sometimes lead to flatulence. To prevent this, you can incorporate caraway or fennel (seeds) into your dish or chew a few grains of them after the meal. Fennel, caraway and anise also have a stomach-soothing effect as a tea.

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Lima Beans: Nutritional Values And Uses of The Protein-Rich Bean

Lima beans are particularly large white or dark speckled beans. Thanks to the valuable nutrients and high protein content, lima beans are very healthy.

Lima bean: origin and cultivation

Lima beans (also moon or giant beans) belong to the legume family and are native to the Andes and Central America. According to the University of Giessen, the crop was already cultivated there by the Incas. Later, the bean was also cultivated further north in Mexico and the United States. A warm climate is a prerequisite for successful cultivation, which is why lima beans are hard to find in Central Europe.

Today, the bean is also grown in India and Africa on a larger scale and exported to Europe in dried form. It is also cultivated to a lesser extent in Italy and southern France, so it is always worth checking the indication of origin when purchasing.

Lima beans have an oval shape and are one to three centimeters long, with each pod usually containing two to four seeds. A distinction is made between two subspecies: in addition to the larger lima bean, the slightly smaller sieva bean is also grown (sometimes also known as the moon bean). However, the two variants differ little in taste and use.

Nutritional values ​​of the protein-rich lima bean

100 grams of cooked and salted lima beans contain the following nutrients:
Calories: 72 calories
Carbohydrates: 13.6 g
of which sugar: 0.8 g
Fiber: 2.4 g
Protein: 2.4 g
Fat: 0.4g
18 mg calcium
0.8 mg iron
170 mg of potassium
240 mg sodium

Hydrocyanic acid in lima beans: be careful with dark beans

Lima beans are found white in color or mottled dark. According to the University of Gießen, dark speckled lima beans contain linamarin – a cyanogenic glycoside from which toxic hydrocyanic acid can form. In contrast, the substance is hardly present in the white beans, which is why you can consume them without hesitation. You must boil dark lima beans before eating them and pour away the cooking water. White beans are therefore predominantly available on the market.

Flavor and uses of lima beans

The beans have a mild flavor and are mealy and soft after cooking. They are well suited as the main ingredient in hearty stews or soups. But the legumes also taste great on their own as a filling side dish. Since the beans keep their shape after cooking, you can also use them to make bean salad.

If you use dried beans, you should soak them overnight. This significantly reduces the cooking time. You can use the soaking water for cooking because it contains valuable vitamins and minerals. Dried beans are also great for stocking up on. Legumes can be kept for a year or more if stored in a cool, dry place. If they have exceeded their shelf life, you can tell by the fact that the beans are not soft even after the cooking time.

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From The Bean To The Cup: What Does Coffee Contain?

Many drink it every day, whether in the morning to wake them up, in between for moments of pleasure or simply out of habit: coffee.

Many even drink it several times a day. But what ingredients does coffee really contain?

As the second most important commodity, coffee is given a major role by many people. Regular coffee consumption is said to have many positive properties. But what ingredients does the coffee bean really contain? Coffee contains over 1000 ingredients, not all of which have yet been chemically decoded. The type of coffee, growth conditions and type of roasting determine how high the actual proportions of the substances in the coffee beans are.

The most important components of coffee

Since not all the ingredients of the coffee bean are known – and only a comparatively small number of them are really important – only the most relevant substances are listed here. These include: carbohydrates, fats, water, proteins, acids, alkaloids (caffeine), minerals and vitamins as well as flavorings. However, many of these ingredients in green coffee do not make it into the coffee drink.

About a third of the coffee bean consists of carbohydrates. During the roasting process, these are converted to other compounds or even broken down completely. However, the remaining water-insoluble sugars end up in the coffee grounds during the infusion. Around 10-20 percent take in fats. These are also largely insoluble in water and are therefore found almost exclusively in green coffee. Before roasting, the coffee bean has a 10 to 13 percent water content, which shrinks to two to three percent during the roasting process. During storage, the coffee again absorbs some moisture from its surroundings. Proteins make up another ten percent. Due to the high heat exposure during roasting, these either combine with other substances or are destroyed. The more than 80 different acids make up between four and twelve percent, with chlorogenic acid accounting for the largest share. Other acids are linoleic acid, palmitic acid, acetic acid, citric acid and malic acid. Many of them are largely responsible for the aroma of the subsequent coffee drink.

The most important components of coffee are the alkaloids. Alkaloids are nitrogenous substances, including the stimulating caffeine. Around three to five percent of the raw coffee contains minerals, of which around 90 percent end up in the coffee drink. The minerals mainly include potassium, calcium, magnesium and phosphorus. Sulphur, manganese and iron also occur in small amounts. There are also vitamins in coffee. One of the best known is the B vitamin group. These include vitamin B2 (riboflavin), niacin, pantothenic acid and vitamin B6 (pyridoxine). The relevant components of coffee also include the aromatic substances. There are over 800 flavorings, but these are only created during roasting through a reaction called Maillard. The Maillard reaction (named after the French scientist Louis Camille Maillard) is a non-enzymatic browning reaction and should not be confused with caramelization. However, both reactions can occur together. Accordingly, the green coffee is rather odorless.

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Which Coffee Bean Promises The Best Taste?

Coffee is known to impress with a variety of aromas. But how does the taste come about and which factors have an influence on it?

Variety of varieties: Taste of the individual beans

In order to find out the influencing factors on the coffee taste, we have to take a closer look at the respective coffee beans. In addition to origin and cultivation, the roasting of the beans plays an important role. Thanks to its more than 800 aromas, the coffee bean can boast a true variety of tastes. Depending on which bean is used, a wide variety of flavors are created. In the following article, we want to find out which coffee bean is ultimately the right one for you.

The types of coffee known to us are limited to 103 different types of plants. Surprisingly, only two of these are used for commercial purposes: the Coffea Arabica and the Robusta, a subspecies of the Coffea Canephora. The former takes around 70% market share, the latter around 30%. Of course, other types of coffee also occur – however, the production of such types is in very small quantities and is therefore hardly noticed. But what exactly is the difference between Arabica and Robusta beans?

The Arabica coffee bean grows in cool and stable climate regions. It has a curved scar on its flat side that is characteristic of its species. In terms of taste, the bean can convince with a strong aroma, mild notes and many coffee oils inside. If you choose this type of coffee, you can look forward to a fruity taste and sweet nuances. The versatile taste of the Arabica bean is one of the reasons why it is so popular around the world. The robust coffee bean, on the other hand, stands for an earthy and often bitter taste. It has a much lower oil content than Arabica. As its name suggests, it is very robust and thrives even in difficult climatic conditions. However, the strong flavor and low variety makes them less popular than the Arabica bean.

Cultivation areas and cultivation: This is how the taste changes

The taste of the coffee beans is sometimes determined by their origin. Even if all cultivation areas are in close proximity to the equator, there are significant differences in cultivation. For example, the Blue Mountain coffee variety comes from Central America, which convinces with a unique and sweet aroma. Beans from Mexico, on the other hand, are rather tart and extremely strong. This is where the heart of every coffee lover beats, as the taste is very full-bodied and soothing. Another special coffee comes from Costa Rica. The coffee beans from this region captivate with an intense fragrance and full-bodied and strong aromas.

The reason why coffee beans of the same kind taste different in one country than in another is mainly due to the cultivation and the climate. Other altitudes, temperature fluctuations and the use of individual fertilizers trigger different processes in the coffee plants and thus influence the taste of the coffee beans. So Arabica coffee is not always Arabica coffee – just like Robusta is not always Robusta. Anyone who likes to try different coffees should therefore also pay attention to the country of origin.

Roasting: fine-tuning the coffee beans

Probably the most important step in coffee production is the roasting process. Without this, the raw beans would be absolutely inedible and not really usable. Here the taste is decisively determined and the aromas and nuances are emphasized or even filtered out. Officially, a distinction is made between six different roasts. These range from light to strong to a dark Torrefacto roast. A coffee bean has a total of 300,000 to 400,000 cells. If you now heat the bean, it is roasted and chemical processes unfold. The amino acids and sugars are dissolved and reconnect. This can result in more than 1,000 new flavors. Even the smallest change in the roasting process creates a new and unknown taste. It is not without reason that coffee is one of the most aromatic drinks of all. Even wine can no longer keep up here and is far behind coffee in terms of its variety of tastes.

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Espresso Vean vs. Coffee Bean

Both beans form the basis for an aromatic beverage. But what are the differences between espresso and coffee beans?

The espresso bean – just a special coffee bean?

The espresso is a special coffee specialty. Small, strong and powerful, it already differs from many other drinks in terms of quantity and taste. The preparation of the Italian specialty is an art in itself that not every barista masters right away. Above all, handling the portafilter machine requires a lot of practice. In addition to the right technique, it is above all the ingredients that create the special aroma of the espresso. Basically, you don’t need much for a perfect espresso: the right equipment, water and the perfect espresso bean. But what characterizes the optimal espresso bean? How can it be recognized and is this a normal, commercially available coffee bean?

Espresso bean and coffee bean – the small but subtle difference

Who would have thought? Although the espresso usually has a much stronger taste than normal filter coffee, it is basically the same raw material, i.e. the same coffee bean. The decisive difference here is the processing and the mixture. Espresso blends are more commonly blends. Blends are mixtures of different coffee beans. Even beans from different countries can come together in such a blend. Espresso beans usually contain a high proportion of Robusta beans. These grow in lower growing areas, are therefore stronger in taste and have a higher caffeine content. They also form a better crema due to their lower fat content. This makes the Robusta the perfect espresso bean. Most espresso blends consist of 50% Robusta beans.
Another distinguishing criterion is the length of the roasting process. The roasting of the espresso beans takes much longer. This creates the dark brown color and the oily, shimmering surface of the espresso bean. Thus, it can already be visually distinguished from the normal coffee bean. This is usually matt in color and significantly lighter. Due to the longer roasting, the essential oils contained in the bean come into their own better. These influence the taste and aroma of the coffee brewed from them. In addition, espresso beans contain less chlorogenic acid, making them more digestible than regular coffee beans.

Why is the espresso bean more expensive than the coffee bean?

Many coffee drinkers will have already wondered why espresso beans are more expensive than regular coffee beans. The reason for the price difference is the different roasting process. The longer roasting process removes more water from the espresso bean. As a result, she loses weight. In addition, the energy consumption is higher due to the longer roasting. The roasting of the espresso bean takes almost twice as long as the roasting of the coffee bean. No wonder these higher costs are passed on to the end product and reflected in the price. However, it is not worth sacrificing high quality and possibly making the espresso with normal coffee beans. Both the quality of the crema and the taste of the espresso suffer here – the enjoyment falls by the wayside.

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Cocoa – Where Does it Come From & How Healthy is The Bean?

Is cocoa found only in chocolate? Is cocoa really unhealthy? What exactly is cocoa?

What exactly is cocoa?

Cocoa describes a variety of things. At the very beginning is the cocoa tree. This ripens particularly in sunny areas and bears the so-called cocoa pods. Once these have matured, they can be opened. Inside are the pulp and seeds. We know the latter in this country as cocoa beans. At the beginning, however, the seeds look very different – rather soft, light and white in colour.
Only the fermentation ensures that these transform into our classic brown cocoa beans. During this fermentation process, certain substances are released that later provide the chocolate flavor we crave when the beans are roasted. After that, a wide range of products such as cocoa drinks, chocolate or even cosmetics can now be manufactured.

Where is cocoa grown?

Similar to the coffee plant, the cocoa tree also needs a very special environment in order to thrive perfectly and blossom fully. The tropical heat around the equator is best suited for this. More than 40 countries around the world are now dedicated to the cultivation of cocoa. There are numerous growing areas, particularly in Asia, Latin America and Africa. However, around 75 percent of the total harvest comes from South Africa. The following countries are among the areas with the strongest cultivation areas:
Peru
Ivory Coast
Indonesia
Nigeria
Nicaragua
Papa New Guinea
Ghana
Brazil
Incidentally, the cocoa tree must never stand in direct sunlight. Therefore, the plants are often grown in the protection of the rainforest or planted together with mixed cultures such as coconut palms or citrus fruits, which cast shadows over the cocoa trees with their leaves.

These types of cocoa exist

Incidentally, there are four major types of cocoa beans, between which a distinction is made:
criollo
Trinity
Forastero
Arriba
The Forastero cocoa is generally considered to be the most well-known variety and is the most cultivated worldwide. But the other cocoas can also be found in the trade and offer various advantages depending on preference and taste. Incidentally, the seeds of the cocoa tree contain a large number of healthy ingredients. However, most of these are lost during drying (fermentation) and subsequent roasting. First of all, however, it should be said that the remaining ingredients also make cocoa a real super food.

How healthy is cocoa now?

As is almost always the case with cocoa, “It depends”. Cocoa can be divided into two categories. On the one hand there is the natural cocoa, which as pure cocoa powder has up to 350 calories per 100 grams. These are caused in particular by the fat content in raw cocoa. On the other side is the industrially produced cocoa. Here the calorie content can vary greatly and depends on the extent to which the powder has been de-oiled and sugared. With a cocoa content of mostly less than 25 percent and a high amount of sugar, this variant often has twice the number of calories as natural cocoa.

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How to Recognize the Quality of the Coffee Bean

The coffee bean is the basis of a tasty coffee. Only a high-quality bean guarantees the best coffee enjoyment. But how do you recognize a good coffee bean?

With a high-quality coffee bean for an enjoyable coffee

Unfortunately, bad coffee is still widespread. This is often due to the wrong preparation. However, the decisive factor for the special enjoyment of coffee is the coffee bean. If this is of inferior quality, even a high-quality fully automatic coffee machine from Kaffee Partner is of no use. The coffee tastes bland and the full-bodied aroma just doesn’t come through.

In contrast to many other foods, it is not so easy to distinguish high-quality products from inferior ones when it comes to coffee beans. In the ground state, it is almost impossible to assess the quality. You often have to rely on the information on the packaging, after all it is not a regional product. With our tips and tricks, it will soon be much easier for you to evaluate the quality of the coffee bean and thus create the best conditions for enjoyable moments.

The diverse world of coffee beans

About 40 different coffee beans are grown around the world. However, this variety is not popular in local supermarkets. Instead, two beans dominate the coffee shelf: the Arabica bean and the Robusta. With a market share of 60%, the Arabica bean is the most used coffee bean. It is considered a noble bean because it has a balanced caffeine and acid content. However, this does not mean that all Arabica beans are of high quality – there are differences in quality here too. However, so-called top coffees are almost all made from Arabica beans.
In addition to the type of coffee bean, the growing area also plays an important role. The country in which the coffee is grown is less important here. Instead, the height of the area comes into focus. Coffee made from beans that come from particularly high cultivation areas is referred to as highland coffee. In contrast, the lowland coffee comes from lower areas. The higher the growing area, the slower the bean ripens. This creates particularly fine aromas.

Factors to judge a quality coffee bean

Don’t compromise when buying your coffee beans. Use whole beans and avoid pre-ground coffee. Whole beans can be rated much better and at the same time promise a particularly aromatic coffee. Before preparing your coffee, examine the beans carefully.

Pay attention to the following factors:

pest infestation
fracture
mold growth
roasting
freshness
taste
As a fruit, the coffee bean is susceptible to pest infestation. It is easy to see whether your coffee bean has been attacked by pests during its growth. Small holes on the bean are an indication of pests. If the infestation is limited, this does not have to have a negative effect on the quality. Only when large parts of the harvest are affected is this an indication of incorrect cultivation conditions. Another factor is the breakage rate of the coffee. Of course, every bag of coffee contains a few broken beans. Coffee has traveled a long way, so this is often unavoidable. If more than 5% of the beans are broken, this indicates that the coffee beans were not picked by hand and may therefore be of lower quality.

Another factor that affects the quality of coffee beans is the correct roasting process. Drum roasting is of the highest quality, as particularly few bitter substances are formed here. Finally, freshness and taste also affect the quality of the coffee.

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Using Bean Water: 5 Surprising Ways

You can use bean water in many ways in vegan cuisine. We will explain to you which water you use best and how it can be used in a targeted manner.

Bean water is used in many ways, especially in vegan cuisine. In the meantime, the artificial term “aquafaba” (aqua = water; faba = bean) has established itself for the cooking water of beans or chickpeas.

Important: When using bean water, be sure to note that raw green beans are poisonous. You should generally only ever use the cooking water, not the soaking water. Cooking reduces the phytic acid content in the beans and they lose their toxic properties. In addition, they also release proteins, carbohydrates and plant substances into the water.

The cooking water from chickpeas and white beans is used more often than bean water because of its neutral taste. The darker the legume, the more intense the taste. In any case, the bean water is too good to throw away.

Use bean water when baking

Instead of throwing away the bean water, you can use it for baking, for example. The cooking water of white, black and red beans is particularly suitable for this. As a rule, aquafaba is used as a protein substitute and raising agent.

You can also use bean water as an alternative to emulsifiers. In this capacity, it helps to blend two immiscible substances.

For example, the following desserts can be made vegan using the bean water:

Meringue: With aquafaba and sugar, you automatically have all the ingredients at home to make vegan meringues yourself. They are a nice base for decorating cakes and tarts.
Macarons: As an alternative to egg white, you can also use bean water for macarons. To create a natural food coloring, it pays to use colored beans.
Mousse au chocolat: The bean water from red or black beans is particularly good for this dessert. Alternatively, you can use white beans to make a white chocolate mouse.

Use of bean water for savory dishes

You can also use bean water to bind or loosen various savory foods. It is particularly suitable for the following dishes, for example:

Mayonnaise: In order to make vegan mayonnaise, it is worth using the cooking water of white beans as a protein substitute. This is how you create a plant-based sauce classic for many hearty dishes, such as fries or potato salad.
Soup base or emulsifier for sauces: You can use the cooking water from green and white beans as a wonderful base for soups. You can boil steamed vegetables with this water. Alternatively, you can use bean water to make sauces creamier.
Pesto: You can use bean water to make low-fat, low-calorie pesto by replacing the oil you would otherwise need with aquafaba (do not whip).
Tip: If you don’t want to use the bean water straight away, you can freeze it. It is best to store the liquid in a screw-top jar.

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