About to drain and rinse your beans? Not so fast.
with a mash-able consistency and a creamy end result. Canned bean liquid, which is often quite starchy, is also welcome in soup, to help thicken the broth, and in hummus, to help it get super smooth.
Before you go throwing canned bean liquid into every dish that can theoretically handle it, you have to actually taste what’s going on in there. That is to say, not all canned bean liquid is created equal. It varies from bean to bean and brand to brand. Is it on the thinner side, or more like the aforementioned goop? Is it smooth, or is it gritty? Does it taste like actual beans, or does it leave an unappealing tinny flavor in your mouth? You won’t know until you try.
One note: The liquid in all canned beans is a mixture of water, salt, and the starch released from the beans themselves. The salt acts as a preservative to keep the beans tasting fresh, which means the liquid is generally very, very salty. This isn’t to say youAdvertisement Now harness your miracle ingredient, go make some dinner, and leave the closet-organizing for another day.Here's everything you could possibly want in a tostada : shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese. Use skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and if your taste skews mild, reduce the adobo sauce to 1 Tbsp.
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