Point 7 of 12 · Page 7 of 12
7. An opened can of beans: thicken a soup
Mash a few spoonfuls of drained beans into a soup or sauce and leave some whole for texture. White beans suit a mild vegetable soup; black or pinto beans can join a tomato-and-cumin base. Add them in stages so they don’t overwhelm the amount of broth.
Use only beans that were stored correctly after opening. The method is meant to use a small amount productively, not to extend its safe life. Check your soup’s seasoning after the beans go in, especially if the canned product contains salt. See our bean-dinner guide for fuller meals.
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