How To Thicken Red Beans

Can I thicken my beans? 3

I cooked red beans and rice. My beans were boiling, but I couldn't thicken the consistency. It is very watery. I hit some nuts, but it didn't seem to work. No suggestions?

For chunky bean dishes like beans and rice, once the beans are soft, the liquid should be poured only 1/2 to 1 inch on top of the beans.

If you have not corrected the spice (salt, e), if there is too much liquid, it is better to increase the heat, open the lid and boil the liquid too hot. "Just cover the walnuts. Shake every few minutes, reading the background just to make sure they don't stick together. Check the taste every few minutes. When you get to the point where the spices are fine. Yes, you should stop boiling the liquid so that it is not too salty.

Then you mash the beans, the easiest way is to use a sprinkler, save a little bit of puree. After grinding, let it boil for a few minutes, it will take some time for the starch liquid in the beans to thicken. If it's still too much, you can use corn starch, but if you let it sit or refrigerate, it will thicken. Another option is to keep it in the fridge for a few hours, it will thicken after keeping it in the fridge for an hour (and taste better!).

How To Thicken Red Beans

In a separate glass, mix a stick of corn starch and a stick of water well.
Put in walnuts and stir. Good tea thickens.
If you still want to thicken, you can start by making some more porridge.
If you continue to cook the beans without the lid, the heat will eventually evaporate the liquid. Try to cook it until the water evaporates. This is the method I use to cook my beans. Depending on the amount of fluid, this may take 20 to 30 minutes.
I would recommend continuing to boil, shaking and leaving the lid open. If you have a lid, it will retain moisture. If you have cork or sieve, you can sift the beans. I will not grind beans.