It's an all too common situation—you're busy cooking or baking to a recipe when you open the cupboard and suddenly realize you are missing an ingredient.
The reason you cook beans and traditionally throw away the water and foam is because you want to get rid of saponins - which aquafaba contains. Legume-eating traditional cultures carefully skimmed off this foam, so presumably because they learned it’s not so good. Of course, a little is not so bad, presumably the plants evolved this as a pesticide. But there are other egg replacements like flax or chia seeds.
The reason you cook beans and traditionally throw away the water and foam is because you want to get rid of saponins - which aquafaba contains. Legume-eating traditional cultures carefully skimmed off this foam, so presumably because they learned it’s not so good. Of course, a little is not so bad, presumably the plants evolved this as a pesticide. But there are other egg replacements like flax or chia seeds.