Canned beans are a different beast. They’re already cooked and sitting in a salty, watery goo. That goo is occasionally useful, but mostly it’s just sad and thin. So what do you do? You give them a little tough love.
Drain them. Rinse them. Then put them in a pot with fresh water or broth. Here’s the trick: simmer them uncovered for a while. Let that water evaporate. That concentrates the flavor and thickens the remaining liquid naturally. Or, you know, cheat with that mashing trick again.
The Quick Fix: Cornstarch Slurry
Sometimes you need thick beans right now. No time for mashing or blending. You have guests. You have a hangry spouse. You have a cat giving you judgmental looks. Cornstarch is your emergency key.
Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into a smooth paste. Pour it into your simmering beans. Watch them thicken in about two minutes. It’s not the most rustic method, but it gets the job done when you’re in a pinch.
