Tuesday, January 1, 2008

Tips for How to Thicken Beans


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?
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed