Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. It tastes great, is rich, has a lot of fiber and protein, makes a lot of leftovers that you can freeze, and is basically a cheap cook’s dream. But these traditional Louisiana Red Beans and Rice do take a while to make, so save this one for a lazy Saturday or Sunday afternoon at home. Your house will smell amazing and you’ll have food for the whole week!.
A rich, velvety red bean gravy can transform any dish from mundane to magnificent Whether spooned over rice, used as a sauce for meat, or as a topping for desserts, properly made red bean gravy is the crowning jewel that ties the whole meal together However, achieving the right luxurious thickness can be a tricky balancing act. I used to struggle for years to make red bean gravy with the perfect velvety texture. Too thin and watery? The flavors become diluted and lackluster. Too thick? You end up with a stubborn paste that refuses to drizzle or coat food properly.
After plenty of trial and error I’ve finally cracked the code on how to make rich luscious red bean gravy with just the right thickness every time. In this article, I’ll share all my secrets, from the type of beans to use to easy ways to adjust the thickness as you cook. With my foolproof methods, you’ll be able to whip up restaurant-worthy red bean gravy in your own kitchen. Let’s get started!
The Best Beans for Velvety, Thick Gravy
The first step to thick, luxurious bean gravy is starting with the right type of bean. Not all beans are created equal when it comes to achieving an ideal texture. Here are my top picks:
Adzuki Beans
These small, reddish beans become very creamy and soft when cooked. Of all the bean varieties, adzuki beans produce the smoothest, thickest gravy. Look for adzuki beans at Asian supermarkets or in the international aisle of well-stocked supermarkets. Canned adzuki beans work well too. Just drain and rinse before using.
Black Beans
Another excellent choice, black beans have a rich, earthy flavor that pairs perfectly with spicy or savory dishes. They break down into a smooth, thick consistency. Use dried black beans and soak overnight before cooking. Canned black beans can be used as well.
Pinto or Kidney Beans
While they don’t get quite as creamy as adzuki or black beans, pinto and kidney beans still create a nice thick gravy. Just be sure to cook them well until very soft. Kidney beans in particular should always be boiled for at least 10 minutes to remove toxins before cooking further.
Avoid Harder Bean Varieties
Beans like cannellini and navy break down less when cooked. They tend to make grainy, thinner gravy. Stick to softer, creamier beans for the best texture.
Seasoning is Key for Flavorful, Thick Gravy
Once you’ve selected the perfect bean variety, the next step is to build deep, robust flavor into the gravy as it cooks. Here are some of my favorite seasonings for red bean gravy:
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Onion and garlic: Sautéing chopped onion and garlic in oil builds a rich, savory flavor base. Cook until the onions are translucent before adding beans.
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Ginger and chili paste: For Asian-inspired gravy, cook minced ginger and chili paste briefly in oil before the beans. This adds heat and bright flavor.
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Smoked pork: Ham hocks, bacon or other cured smoked pork lend a smoky, hearty depth.
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Soy sauce: A splash of soy sauce enhances savoriness.
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Spice blends: Curry powder, five-spice powder, Cajun seasoning and other blends infuse warmth and complexity.
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Herbs and aromatics: Bay leaves, fresh thyme, parsley and cilantro work nicely.
Don’t be afraid to experiment with different seasoning combinations until you find flavors that excite your palate!
Techniques for Achieving the Perfect Gravy Thickness
Now comes the real fun – adjusting the liquid to achieve luxuriously thick, coats-the-back-of-a-spoon gravy. Here are my top tricks:
Simmer the Beans Longer
The more you cook down those beans, the thicker they become. For creamier gravy, cover beans with water or broth and simmer gently until very soft and broken down, 30 minutes to 1 hour usually. Stir occasionally and add more liquid if needed to prevent scorching.
Mash Some of the Beans
Partially mashing some of the beans releases starch and thickens the gravy. Use a potato masher or fork to crush about 1/4 to 1/3 of the beans right in the cooking liquid. The remaining whole beans provide nice texture.
Sprinkle in Cornstarch
For quick-thickening gravy, stir in 1-2 teaspoons cornstarch dissolved in a bit of water. This adds just enough body without making the gravy gloppy.
Purée a Portion of the Beans
For mega thick gravy, pour about a cup of the cooked beans and liquid into a blender. Purée until completely smooth, then stir back into the pot. The bean purée acts as a natural thickener.
Simmer with the Lid Off
Removing the lid allows excess liquid to evaporate, leaving behind thicker gravy. Stir frequently to prevent burning.
Add More Bean Purée or Cornstarch if Too Thin
If your gravy still seems a little thin after simmering, stir in more bean purée or cornstarch mixture in small amounts until desired thickness is reached.
Gravy Consistency Tips
How do you know when your gravy has just the right luxurious thickness? Here are some telltale signs:
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It lightly coats the back of a spoon but isn’t gloopy or pasty.
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It slowly pours from a spoon in a steady stream without splattering.
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It lightly clings to food and adds shine when spooned over dishes.
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It should be pourable but not watery. About the consistency of a milkshake or thick tomato sauce.
Adjusting gravy thickness is a very forgiving process, so don’t worry about getting it perfect on the first try. The beauty of starting with beans is you can always thin or thicken the gravy until you love the luscious texture.
Serving Ideas for Your Rich, Thick Bean Gravy
A pot of velvety bean gravy is incredibly versatile. Here are just a few ways to put yours to delicious use:
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Over rice: Ladle gravy over a bowl of rice for a simple, comforting meal.
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With pork: Spoon bean gravy over seared pork chops, roasted pork tenderloin or crispy pork belly.
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On chicken: Smother bean gravy over fried, roasted or grilled chicken for added juiciness.
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With meatloaf: Served alongside or on top of meatloaf slices, the gravy soaks right in.
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On sandwiches: Messy in the best way! Pile thick bean gravy on pulled pork or brisket sandwiches.
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As a dip: Dunk bites of naan, bread or vegetables into a bowl of gravy.
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On desserts: For an unexpected twist, top cakes, brownies or ice cream with savory bean gravy. Delicious!
With my easy tips for bean selection, seasoning, cooking techniques and consistency adjustments, you now have everything you need to start churning out perfect red bean gravy. Don’t be afraid to experiment and make this versatile sauce your own. The possibilities for using rich, velvety bean gravy are practically endless. Now stop reading and go get cooking! Your new favorite bean gravy awaits.
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Are Red Beans and Kidney Beans the Same Thing?
Not at all! They are both red beans, but they are not the same. You can use either one in this recipe. After the recipe, scroll down to see a picture of red beans and kidney beans next to each other.
Can I Make it Vegetarian?
I have successfully made a very delicious pot of red beans and rice without the smoked sausage. To see how it’s done, make sure to visit my recipe for Vegan Red Beans and Rice. (It’s automatically vegan because the only animal product in the recipe is the sausage. ).
Make the Perfect Red Beans and Rice
FAQ
How do you thicken red beans gravy?
How do you make bean sauce thicker?
How do you make gravy thick?
How do you thicken red wine gravy?
How do you thicken gravy with a slurry?
To thicken gravy with a slurry, do the following steps: Measure out 1 teaspoon all-purpose flour or cornstarch into a small bowl. Add 1 tablespoon water or broth and whisk with a fork until combined. Whisk the gravy constantly over medium heat, slowly pour the slurry into the gravy, and cook until the gravy thickens. 3. Thicken with a roux.
How do you thicken gluten-free gravy?
To thicken gravy, add 1 ½ teaspoons of tapioca starch into the hot liquid, whisking until well incorporated and the gravy thickens. This gluten-free gravy thickener requires 1 tablespoon of starch mixed with 2 tablespoons of water to create a slurry. Whisk or stir into 1 cup of hot liquid, stirring constantly until the gravy thickens.
How do you thicken arrowroot gravy?
As with or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water. Add to 1 cup hot liquid with a whisk or wooden spoon, stirring until incorporated and the gravy thickens. is derived from the cassava root.
How do you thicken gravy with potato starch?
Potato starch is made from very finely ground potatoes and is used to thicken sauces as well as provide a crispy coating to meats. To thicken gravy with potato starch, do the following steps: Create a slurry by stirring 2 1/4 teaspoons potato starch and 3 tablespoons water together in a small bowl until the starch is dissolved.