You don’t need a blender. You don’t need cornstarch. You just need a little brute force. Take a fork, a masher, or even the bottom of a sturdy cup, and smash about a third of the beans right in the pot.
This releases their natural starches into the liquid, creating a creamy, velvety texture without any weird additives. It’s like the beans are begging to be thicker—you just have to help them.
Pro tip: do this after they’re fully cooked, or you’ll end up with broken pebbles instead of mash. (Ask me how I know.)
