How Do I Make My Red Beans and Rice Thicker? A Step-by-Step Guide

Red beans and rice is a delicious one-pot meal that’s a staple in Louisiana cuisine. It’s full of flavor from the spices, vegetables, and smoky meat used to make the dish. But sometimes this flavorful dish can turn out disappointingly thin and watery.

So how can you get that perfect thick and creamy texture in your red beans and rice? Here I’ll walk you through all the tips and tricks to help thicken up this classic dish.

Why Does Red Beans and Rice Get Watery?

Red beans and rice gets its thick consistency from two sources – the starch released from the beans as they cook and from the roux used to thicken the sauce.

If your red beans didn’t soften enough during cooking they won’t release their starch into the pot liquor. This leads to a thin watery texture.

Undercooked roux is another culprit for watery beans. A properly cooked dark roux has a nutty flavor and gives a nice viscosity to the dish. But a roux cooked too fast won’t thicken properly.

Other factors like using too much liquid, not simmering long enough, or incorrect rice cooking technique can also lead to thin beans and rice.

Tips to Get Thicker Red Beans and Rice

Here are my top tips to get picture-perfect thick and creamy red beans and rice every time

Cook the Beans Thoroughly

• Soak beans overnight or quick-soak for 1 hour to rehydrate before cooking. This allows them to soften better.

• Cook beans until completely tender and creamy. This releases more starch and thickens the pot liquor.

• Add fresh water as needed if beans get too dry. Dry, undercooked beans won’t soften properly.

• Lightly mash 15-20% of the cooked beans using a potato masher. This further releases starch for thickness.

Make a Dark Roux

• Use bacon drippings or oil for more flavor. Butter burns too easily.

• Cook the roux over medium-low heat until it turns a deep brown color. This takes 15-20 minutes.

• Whisk constantly so the roux doesn’t burn. Burnt roux will taste bitter.

• The darker the roux, the more viscosity it will add to the beans.

Simmer the Dish

• Cook the beans, vegetables, and seasonings for at least 1 hour after adding the roux.

• Let it bubble gently on low heat, not a rolling boil. This allows the flavors to meld.

• Add more water if the mixture gets too thick before serving. You want it coat-the-spoon consistency.

• For convenience, make a big pot and freeze individual portions for quick meals later!

Cook the Rice Properly

• Use long grain white rice like jasmine or basmati. The grains separate and absorb sauce nicely.

• Rinse rice before cooking to remove excess starch. This prevents gummy rice.

• Cook rice with a little less water than package directions to get fluffy, drier grains.

• Fluff rice with a fork after cooking. Avoid mushy, wet clumped rice.

• Mix the rice gently into the beans right before serving so it doesn’t get soggy.

Thicken the Sauce

• Whisk in a slurry of 2 tbsp cornstarch + 2 tbsp cold water. Heat 5 minutes to activate thickening power.

• Swirl in a spoonful of masa harina (corn flour) and cook 2-3 minutes to thicken.

• Sprinkle a little flour over the pot and stir well. Simmer 10 minutes for thickness.

• Add a small sliced potato or pasta. The starch released will thicken the sauce.

Frequently Asked Questions

Here are answers to some common questions about getting thicker red beans and rice:

Can I use other beans instead of red kidney beans?

Small red beans are traditional, but you can use pintos, black beans, or other beans you love. Just adjust cooking times as needed.

Is it better to use fresh or canned beans?

Canned beans are quicker, but fresh beans have better texture once cooked. Soak and cook dried beans properly for best results.

What meats go well with red beans and rice?

Smoked ham hocks, kielbasa sausage, bacon, and tasso ham are all excellent in red beans. Andouille sausage is traditional.

Can I thicken with a roux after the beans are cooked?

Yes, whisk in a roux at the end off heat and simmer briefly to thicken without browning the beans further.

How long does it take to cook the beans fully?

With overnight soaking, red beans take 1-1.5 hours at a gentle simmer until perfectly creamy and tender.

Enjoy Thick and Creamy Red Beans and Rice

With these handy tips, you’ll be able to achieve the perfect texture in your red beans and rice every time. Properly cooked beans, a flavorful roux, and well-made rice are key for creaminess.

Next time Monday rolls around, whip up a batch of thick, saucy red beans and rice that looks just as good as it tastes. This hearty one-pot meal is sure to become a new family favorite. Let the good times and good eating roll!