How can I make my red beans thicker?!
I'm cooking red beans and rice!. My beans are in a pot right now simmering, but I can't make the consistency thicker!. It's very watery!. I've been mashing some of the beans, but it doesn't seem to work!. Any advice!?Www@FoodAQ@Com
Answers:
For thickened bean dishes like red beans and rice, once the beans are tender, the liquid should only be about 1/2 to 1 inch over the top of the beans!.
If you haven't corrected the seasoning (salt, spice) yet, the best thing to do when you have too much liquid is turn the heat on high, take the lid off, and boil down the liquid until it's just covering the beans!. Stir every few minutes, scraping the bottom, just to be sure they aren't sticking!. Check the flavor every few minutes, if you get to the point where the seasoning is just right, you're going to have to stop boiling down the liquid so it doesn't become too salty!.
Then you do mash the beans, a potato masher is the easiest way, leaves some chunky, some mashed!. After you mash them, let them continue to cook for a few minutes, it takes time for the starch in the beans to thicken the liquid!. If it's still too thin, cornstarch is an option, but they will thicken upon standing/cooling!. Another option is to cool and refrigerate for several hours, it will thicken significantly after a night in the fridge (and taste better too!)!.
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If you haven't corrected the seasoning (salt, spice) yet, the best thing to do when you have too much liquid is turn the heat on high, take the lid off, and boil down the liquid until it's just covering the beans!. Stir every few minutes, scraping the bottom, just to be sure they aren't sticking!. Check the flavor every few minutes, if you get to the point where the seasoning is just right, you're going to have to stop boiling down the liquid so it doesn't become too salty!.
Then you do mash the beans, a potato masher is the easiest way, leaves some chunky, some mashed!. After you mash them, let them continue to cook for a few minutes, it takes time for the starch in the beans to thicken the liquid!. If it's still too thin, cornstarch is an option, but they will thicken upon standing/cooling!. Another option is to cool and refrigerate for several hours, it will thicken significantly after a night in the fridge (and taste better too!)!.
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If you continue to cook the beans without a lid, the liquid will eventually evaporate from the heat!. Try cooking it longer until the water evaporates!. This is the method I use to cook my black beans!. It may take 20 to 30 minutes depending on the amount of liquid in the pot!.Www@FoodAQ@Com
I would recommend continuing on low heat, stirring and leave the lid off of the pot!. If you have a lid on the pot it will retain the moisture!. If you have a china cap or a strainer you can just strain the beans!. I wouldn't mash the beans!. Www@FoodAQ@Com
In a separate cup, mix up a tablespoon of cornstarch and a tablespoon of water until its all mixed!.
Pour this in, and stir the beans!. It will thicken up a good bit!.
If you still want it thicker, you can make up another slurry, and go again!.Www@FoodAQ@Com
Pour this in, and stir the beans!. It will thicken up a good bit!.
If you still want it thicker, you can make up another slurry, and go again!.Www@FoodAQ@Com