Don’t pour away the liquid from canned beans or peas immediately. It may be useful

When people open a can of beans, peas or corn, they often pour the liquid straight down the sink. But that liquid is not always waste. Depending on the food and the recipe, it can serve as a useful extra ingredient.

The liquid contains more than water. During canning and storage, starch and other substances from the food can pass into it. Bean liquid is often thicker and cloudier because starch moves from the beans into the water during cooking. It can add body to soups, stews and sauces, while also helping a dish reach the desired consistency.

Salt remains an important consideration. Canned products often contain added salt, and the liquid from corn and peas is generally thinner and may taste saltier. It can work in soups or one-pot dishes, but not every recipe benefits from it. If the liquid tastes too salty or unpleasant, it is better to strain it and throw it away.

Chickpea liquid is a special case. Known as aquafaba, it can be whipped and used in certain desserts, particularly in vegan cooking, as a replacement for egg whites.

There is no need to save canned liquid at all costs. If you want less salt, drain the beans, peas or corn and rinse them under cold running water. That removes some salt from the surface and can produce a milder, fresher taste. For a bean stew, some of the liquid may make the dish thicker and richer. For a corn or pea salad, there is probably little reason to keep it. The useful approach is to treat the liquid as an optional ingredient, checking its saltiness and whether it fits the recipe.