this post was submitted on 27 Oct 2024
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Never considered using the aquafaba to make refried beans. That's smart. Did you add any seasonings or just riding on the tomato?
Oh yes for the seasoning I used kind of an all-purpose seasoning salt, it's got dried carrot, spinach, parsnip, parsley. Don't know where you live but it's not fancy at all, I'm sure you can get a similar analog at your local grocery.
Yep tho the aquafaba is not my original idea, I got it off a website can't remember which lol.
Nice, so your spice mix was effectively a powdered mirepoix/stock. Love it.
Gotcha. I might be making this and I think I wanna try season salt, cumin and chili powder. That's just what popped into my head though so wanted to ask.
I would guess the benefit is a more starchy dish. Like when cooking pasta and you reserve some of the water from the boil, then add it back later to make the sauce stick better.
This makes sense. I was thinking it was just being used as a fat substitute maybe.