How to Thicken Baked Beans in a Crock Pot for Perfectly Thick and Saucy Beans

Baked beans are a classic comfort food that are easy to make and loved by many Who doesn’t enjoy a piping hot bowl of baked beans loaded with flavor? However, a common problem that arises when making baked beans in a crock pot is ending up with a thin, watery mixture rather than thick, saucy beans Luckily, there are several easy ways to thicken up those baked beans and achieve the perfect texture right in your crock pot.

Why Do Baked Beans Get Watery in a Crock Pot?

Baked beans are made by simmering beans in a flavorful sauce, often tomato or barbecue based. When making them in a crock pot the low gentle heat can cause more liquid to be released from the beans as they slowly cook over several hours. Without the higher heat of an oven to reduce some of that liquid you can end up with a very thin, watery result. However, with a few simple tricks, you can thicken up that crock pot full of beans and get a rich, saucey baked bean dish.

Tips for Thickening Baked Beans in a Crock Pot

1. Use Starch as a Thickener

One of the easiest and most effective ways to thicken up baked beans is by using a starch. Starches like cornstarch or flour will help bind up some of the extra liquid.

Simply add 2 tablespoons of cornstarch to 1 cup of water or to the liquid from the baked beans (scoop it out into a separate bowl and let it cool first) and mix. Once the starch is thoroughly incorporated, pour the slurry into the baked beans dish and stir.

Continue cooking the beans for 10-15 more minutes, stirring occasionally, until it reaches the desired consistency. The starch mixture will thicken up the beans nicely without altering the flavor.

2. Mash Some of the Beans

Mashing up some of the beans is another great way to add body and thickness. About halfway through cooking, remove 1-2 cups of beans. Mash these beans up with a potato masher or fork until they form a thick paste.

Stir the mashed beans back into the crock pot. As they continue cooking, the bean paste will help thicken up the surrounding liquid. Just be sure to mash the beans while they are still hot and stir thoroughly when adding back to the rest of the dish.

3. Simmer with the Lid Off

Letting the beans simmer for a portion of time with the lid off will help reduce some of that excess liquid. During the last 30-60 minutes of cook time, remove the lid and turn the crock pot setting up to high if possible.

As the beans simmer uncovered, some of the liquid will evaporate, naturally thickening up the mixture. Stir occasionally and watch closely near the end to prevent burning or sticking on the bottom.

4. Mix in Dry Breadcrumbs

Breadcrumbs are an easy pantry item that can be used to absorb and thicken up liquid. Near the end of cooking, stir in a 1/4 to 1/2 cup of plain dry breadcrumbs.

Let the crumbs soak up some of that liquid for 10-15 minutes. They’ll melt into the sauce, thickening it up without altering the beans’ flavor. Panko or fresh breadcrumbs also work great.

5. Blend in Tomato Paste

Stirring in tomato paste is an easy way to add rich tomato flavor while thickening up the mixture. Tomato paste has a thick, concentrated texture that helps bind up liquid.

Whisk a few tablespoons into the beans during the last 30 minutes of cooking. Start with 2-3 tablespoons and add more to reach the desired saucy consistency.

6. Finish Baking Uncovered in the Oven

If the beans are still too thin after applying some of these crock pot tips, transfer them to a casserole dish and finish uncovered in a 300°F oven for 30-60 minutes.

The higher heat will help evaporate liquid on the surface, reducing and thickening up the beans. Stir every 15 minutes or so to prevent burning until it reaches your perfect texture.

Tips for Avoiding Watery Baked Beans

• Don’t add too much liquid upfront. Only use the amount called for in a recipe and add more later if needed.

• Skip presoaking the beans. Soaking can cause beans to absorb excess water.

• Add tomato paste or crushed tomatoes for thickness.

• Use flour, cornstarch, or tapioca starch as thickeners.

• Undercook beans slightly to allow for absorption during the resting time.

• Mash some of the beans to release starches.

• Bake uncovered or simmer with the lid off at the end.

What Beans Work Best for Baked Beans?

Traditional baked beans start with dried navy beans or pea beans, but other varieties will work too. Good options include:

• Pinto beans
• Kidney beans
• Cannellini beans
• Black beans
• Small red beans
• Great northern beans

Avoid lentils, split peas, or black-eyed peas as they tend to get very soft and mushy when baked.

Delicious Seasonings for Baked Beans

Baked beans get their signature flavor from plenty of seasoning. Try out these tasty mix-ins:

• Brown sugar or molasses
• Dijon or yellow mustard
• Worcestershire sauce
• BBQ sauce or ketchup
• Bacon
• Onions and garlic
• Ground beef or chopped ham
• Chili powder and cumin

The Perfect Thick and Saucy Baked Beans

Getting the ideal texture for baked beans that are thick and saucy without being dry or mushy can take some trial and error. Be patient and use these simple crock pot tips to your advantage. With the right technique, you’ll have tender beans coated in a rich, flavorful sauce every time.