Baked beans are a beloved side dish that can add flavor, texture, and nutrients to any meal. While many enjoy baked beans straight from the can, others prefer to thicken the sauce to achieve a richer consistency. Thickening baked bean sauce is easy to do and allows you to customize the beans to suit your preferences.
Should you thicken canned baked beans?
Canned baked beans offer convenience since they are fully cooked and ready to eat. However, some find the sauce in canned baked beans to be too thin. If you prefer a thicker sauce, there are a few simple ways to thicken canned baked beans.
Here are some reasons you may want to thicken canned baked beans:
- To achieve a richer, more luxurious texture
- To prevent the sauce from being watery or runny
- To allow the beans to better cling to food like burgers or hot dogs
- To create a sauce that can be used as a dip or spread
- To reduce the overall liquid content of the beans
Thickening the sauce is an easy cooking technique that can elevate canned baked beans from ordinary to extraordinary.
Best ingredients to thicken baked beans
Many common kitchen ingredients can be used to thicken baked bean sauce. Here are some of the best options:
Cornstarch
Cornstarch is one of the most popular ingredients to use. Itdissolves directly into liquid to thicken it quickly without altering the flavor. About 1-2 tablespoons of cornstarch mixed with a bit of water can thicken a 15-16 ounce can of beans.
Flour
All-purpose flour blended with a small amount of water creates a smooth paste that can thicken sauce. Around 1-3 tablespoons of flour is usually sufficient per can of beans. White whole wheat flour can also be used.
Tapioca starch
Tapioca starch, also called tapioca flour, thickens at lower temperatures than flour or cornstarch. Use about 1-2 tablespoons per can of beans. It has a neutral flavor.
Arrowroot powder
Like tapioca starch, arrowroot powder can thicken beans at lower temps. Start with 1 tablespoon per can. Arrowroot creates a glossy, clear finish.
Potato starch
This white potato-derived starch needs about 1-2 tablespoons to thicken canned baked beans. It has a neutral taste.
Xanthan gum
Xanthan gum is a powerful thickener. Use just 1/2 teaspoon per can of beans and let sit 5 minutes before serving. A little goes a long way.
Unflavored gelatin
Unflavored gelatin like Knox can thicken baked beans when blended with liquid. Use about 1 teaspoon per can and heat beans after mixing to activate the gelatin.
Breadcrumbs
Dry breadcrumbs add thickness when stirred into baked beans. Start with 2-3 tablespoons per can and adjust as needed. Panko breadcrumbs work well.
Steps to thicken canned baked beans
Thickening canned baked beans is a very straightforward process:
- Drain and rinse the beans. Pour beans into a saucepan. Draining the thin liquid allows you to control the thickness.
- Mix about 1-3 tablespoons of your chosen thickening agent with a bit of water to make a smooth slurry.
- Bring the beans to a simmer over medium heat. Slowly stir the slurry into the beans until desired thickness is reached.
- Reduce heat and simmer 5 minutes, stirring occasionally, to allow sauce to thicken.
- Remove from heat and serve beans. Adjust seasoning if needed.
The thickness of the bean sauce can be customized to your liking by adjusting the amount of slurry you add. Start with less thickener and gradually increase as needed. The beans will continue thickening as they cool.
Can you thicken homemade baked beans?
Homemade baked beans allow you even more freedom to create the perfect sauce consistency. While canned beans are pre-cooked, homemade beans require slow cooking dried beans until tender before baking.
To thicken homemade baked bean sauce:
- Simmer dried beans in water until very soft before baking.
- When baking, use less water or other liquids than a traditional recipe.
- Partially crush some of the cooked beans to release starch and thicken the sauce.
- Mix a slurry of 1-4 tablespoons cornstarch, flour, or other starch into the beans during baking.
- Stir in dry breadcrumbs, oatmeal, or crushed crackers near the end of baking time.
- Simmer the beans after baking to reduce excess liquid.
Homemade beans allow you to control the thickness at every step. Reduce the initial liquid, thicken during baking, and simmer after until your ideal rich sauce is achieved.
What vegetables thicken baked beans?
Adding certain vegetables to baked beans can act as natural thickening agents:
| Vegetable | Effect |
|---|---|
| Tomatoes | Contain pectin that thickens upon cooking |
| Onions | Release starch and absorb liquid |
| Carrots | Add body when cooked down |
| Mushrooms | Add texture and absorb moisture |
| Sweet Potatoes | Natural thickener with starch |
| Butternut Squash | Pureed squash thickens sauce |
Chopped vegetables simmered into baked beans will break down and integrate into the sauce, creating a thicker consistency. Tomatoes offer the most thickening power.
Thick baking ideas for beans
Beyond adding thickeners, there are cooking techniques that lead to thicker baked bean sauce:
- Simmer beans after baking uncovered to reduce liquid
- Mix in dry breadcrumbs near the end
- Purée some of the beans before baking
- Cook beans in a shallow dish rather than deep pot
- Let beans cool completely – they will thicken more upon standing
- Add a potato diced small to absorb liquid
- Leave lid off during last half hour of baking
- Stir occasionally to prevent bottom burning and thickening
With these simple baking strategies and added ingredients, you can easily achieve the perfect thick bean sauce consistency you love.
What thickness works best?
The ideal thickness of baked bean sauce comes down to personal preference. Here are some guidelines:
Dip-like
Thicken the beans until very thick and spoonable, similar to a bean dip. Use about 3-4 tablespoons starch per can.
Medium viscosity
Moderately thick sauce that coats the back of a spoon. Use around 2 tablespoons of starch per can of beans.
Slightly thickened
A subtle thickness when you want the beans enhanced but not too heavy. 1-2 tablespoons starch is often sufficient.
Gravy-like
Thin enough to drizzle over a plate but with more body than canned beans. Use 1 tablespoon starch per can of beans.
Conclusion
Thickening canned or homemade baked beans allows you to create the ideal texture to complement your meal. Cornstarch, flour, and other starches thicken beans when added to the liquid sauce. Reducing liquid, pureeing some beans, and simmering in a shallow dish also leads to thicker baked beans. The thickness you prefer is up to your tastes, from a rich dip-like consistency to a thin, gravy-style sauce. With the simple kitchen techniques above, you can perfect the sauce for beans any way you like them.