I suppose everyone has heard about aquafaba? That waste bean liquid that some genius discovered could be whiped for baking meringues with, instead of using egg whites. It is insane that it work, but simultaneously quite crazy that no one discovered it until just recently, you can see that foam building on top of the beans while cooking and that is quite a hint of the possibilities. There has been an explosion of people making all kind of different foods with it, cakes, butter, brownies, chocolate mousse etc. There is no end to it. I’m deeply fascinated by this phenomenon, and decided to try out some myself. Since most are based on chickpeas I decided to try the liquid from 4 different kinds of legumes. Chickpeas, soy beans, black lentils, and lima beans.
So this is the way I carried it out. Soak all them for 12 hours. Cook according to instructions until ready, and then use the liquid. 5 tbsp. of each and measure the volume, time for whiping and taste. I used a hand whisk but went very steadily speed wise. I didn’t bake anything, just made the foam. So here are the results.
Lima beans. 10 min for whiping. Volume 250 ml or 1 cup. Strong bean flavour. Did break back into liquid after 30 min. Bad choice.
Black lentils. 4 min, 500 ml or 2 cups. Very strong foam that hold for long before breaking down into liquid again, a bit strong lentil flavor, the foam was a bit darker.
Soy beans. 3 min, 400 ml, 1,6 cus, Most subtle flavour. Easy to whip but the form did break down quicker than the lentils.
Chickpeas. The original. 3 min, 400 ml, 1,6 cups, strong foam but not as strong as the lentils. Subtle flavour.
The strongets foam was from the black lentils, the foam also yielded the most volume after whiping. It did have a stronger flavour though.
I would say it is a tie between soy and chickpeas, where chickpeas was stronger in the foam but the soy’s taste was harder to distinguish. I guess it comes down to what your using them for.