When fixing pinto beans..?!
Answers: How do you get the soup to thicken up mines always real thin?
Make a roux.
Melt a stick of butter in a frying pan, add 3/4 cup of flour, cook the flour in the butter, stirring frequently, until the mixture is a golden brown color. Allow the roux to cool for a half hour or so. Then stir the roux into the simmering pinto beans a little at a time until you reach the thickness you desire. A golden brown (or blond) roux is a great way to thicken soups. The light browning of the roux adds a nice, slight nutty flavor to the soup.
Never add just flour or cornstarch, as it will cause lumps in your soup...
put some potato in it...or a little flour...are a really little bit of corn starch
you can get one cup of cold water and 1 or 2 tbsp cornstarch to it bring to a boil. should thicken it up nicely for you.
Try adding one small ham hock to the bean pot until the meat
is tender. Take out the ham hock and slice off
the meat. Discard the bone and put the meat
back in pot. This should help.
I found two sites below that might help also.
Take about a cup of the liquid out and let it cool. Mix about two tablespoons of Cornstarch really well into the liquid and then pour into your beans. Let the beans come to a boil for a few minutes and they will thicken right away!
I would mash part of the beans and then add them back- easier than adding more junk!!