Beans can be a fussy lot when it comes to being too thin or too thick. Sometimes you'll end up with too much water once they're ready, sometimes they can be far too thick like a stew.
- Remember to start with the stock and/or the minimum amount of water, adding any additional broth or water only as needed during the cooking process if the beans get too thick.
- Be sure to let the beans simmer on very low - just a bare bubble - and let them just slow stew, stew, stew! A low and slow simmer uncovered, and the occasional stir, helps to make beans nice and creamy.
But, if in the end, the beans are ready, but the liquid is just not thick enough, then you have a couple of options on thickening that I use with all the beans I cook.
- Remove a cup or two of the beans, mash them up and then return them to the pot and stir in.
- You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly. Whisk the cornstarch in so that it's smooth and has no lumps in it, and then stir it into the beans, allowing them to continue cooking for about 10 minutes longer.
You can even use a combination of these methods.
What is your favorite way to thicken a pot of beans?
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FAQs
You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly.
How do I make my beans thicker? ›
You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly.
How to make beans thicker without cornstarch? ›
Yes, you can use flour to thicken bean soup. Start by making a slurry with flour and cold water, then add it to the soup and stir well. Allow the soup to simmer for a few minutes to cook out any raw flour taste.
What to do if my red beans are too watery? ›
If your red beans and rice is on the thinner side, you can either add a roux or a simple slurry to help thicken it. Use a simple ratio of 1 part cornstarch to 2 parts water to make the slurry add about a ¼ cup of it and gently whisk it into the red beans.
How do I make my beans produce more? ›
Beans require regular watering particularly at flowering, so maintain soils near field capacity. Water stress will reduce yields and pod quality. Organic mulches help conserve water, supply extra nutrients and reduce the need for weeding. Control insect and diseases if they occur.
How do you add fat to beans? ›
Heat up whatever vessel you're using for the beans with a glug of olive oil, or coconut oil, or a lump of butter or lard. Any fat will do! Then use it to cook some aromatics, which are, loosely, vegetables that can stand up to a lot of cooking and bring in some flavor when sweated down.
How much cornstarch to thicken red beans? ›
But if you would like an even thicker sauce, just whisk together 2 tablespoons cornstarch with 2 tablespoons water (or chicken stock) to make a slurry.
How do you add more water to beans? ›
When the beans have simmered for 30 minutes, season them with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could be anywhere from 30 minutes to 2 hours more, depending on the size and freshness of your beans. I recommend checking them every 30 minutes.
How do you remove excess water from beans? ›
Cook the beans to almost done, then crank the heat for several minutes while standing there until all the water cooks off. Or you could save those minutes and just drain them.
How do you make baked beans more watery? ›
If the baked beans stiffen up in the fridge overnight, feel free to thin out with a bit of tomato sauce, even vegetable stock or water as you re-warm it over medium-low on the stove top. If you want more sauce right from the beginning, just increase the amount of BBQ sauce and tomato sauce or ketchup.
If you're cooking hot liquids like sauces, stock or broth, 1 tablespoon of corn starch per cup of liquid will give you a thin to medium consistency that's appropriate for soups or very thin sauces. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.
How do you thicken pinto beans on the stove? ›
If you want your bean soup to be creamy and thick, then you can use flour, cornstarch, arrowroot or potato starch to thicken. Simple put about four tablespoons of the thickening agent into a cup with about a cup of your hot broth. Whisk it real good to get out all the small pebbly size lumps.
How do you thicken watery bean soup? ›
Soup Thickening Method: Cornstarch Slurry
I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.
How do you fix beans that are too hard? ›
Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker. Baking soda also removes minerals from hard water, which can prevent beans from hydrating as quickly.
Can I add more water to the beans? ›
Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could be anywhere from 30 minutes to 2 hours more, depending on the size and freshness of your beans.
How do you get pinto bean juice thick? ›
If they are watery take off the lid and let them keep cooking. The beans breakdown and release starch the longer they cook thus thickening the juices. I have never had to mash the beans or use a blender. It's the cooking time.
