If you’ve made ham and beans before but ended up with a runny, watery texture, don’t worry – this is a common issue that can be easily fixed. There are a few potential causes of watery ham and beans, but with a few tweaks to your recipe and method, you can get perfect, thick and creamy beans every time.
Quick Answer
The most common reasons for watery ham and beans are:
- Not simmering the beans long enough to thicken the liquid
- Using too much water when cooking the beans
- Failing to thicken the bean liquid with a roux or cornstarch
- Using very juicy or wet ham
- Adding too many canned vegetables that release liquid
To fix watery beans, be sure to:
- Simmer the beans for 1-2 hours until thickened
- Use the minimal amount of water needed to cover the beans
- Mix in a roux or cornstarch slurry towards the end
- Use a drier cured ham or boil the ham first to reduce moisture
- Drain and rinse canned veggies before adding
What Causes Watery Ham and Beans?
Here are some of the most common reasons you might end up with thin, watery ham and beans instead of the thick, creamy texture you want:
Not Simmering the Beans Long Enough
Dry beans need prolonged simmering in order to break down, release their starches, and thicken the surrounding liquid. If you don’t simmer the beans long enough (at least 1-2 hours), the liquid will remain watery instead of developing that luscious thickness.
Using Too Much Water
Many ham and bean recipes call for way more water than necessary when cooking the beans, making it nearly impossible to achieve thick beans. Use the minimal amount of water needed to just cover the beans – the liquid will concentrate as it simmers.
Not Thickening the Liquid
No matter how long you simmer beans, they likely won’t thicken up completely on their own. A roux or cornstarch slurry is usually needed at the end to finish the thickening process. Leave this step out and you’ll probably have thinner beans.
Very Juicy, Wet Ham
Fresh hams release a lot of water when cooked, as do boiled or baked hams. This excess moisture from the ham can thin down the bean liquid. Use a drier cured ham or boil the ham first to remove moisture.
Adding Too Many Canned Vegetables
Canned veggies like tomatoes, corn, and greens all contain liquid that gets released into the beans. Limit the amount of wet canned veggies or drain and rinse them first to prevent thinning the beans.
How to Fix Watery Ham and Beans
Luckily, it’s easy to fix watery ham and beans with a few simple tweaks:
Simmer the Beans Longer
If your beans are still thin after an hour of simmering, let them go longer. Check them every 20-30 minutes until thickened, usually 1-2 hours total.
Use Less Water
Start with just enough water to cover the beans by an inch or so. As it simmers down, add small amounts as needed to keep the beans submerged.
| Dry Bean Amount | Starting Water Amount |
|---|---|
| 1 cup | 3 cups |
| 2 cups | 4 cups |
| 3 cups | 6 cups |
Thicken the Liquid
When beans have simmered but liquid is still thin, mix in a thickener like roux or cornstarch slurry during the last 15-30 minutes. This will finish off thickening the beans.
Use a Drier Ham
Opt for a cured, fully cooked ham that won’t release as much moisture. Or, parboil fresh ham for 15 minutes to reduce water before adding to beans.
Drain Canned Vegetables
Place canned veggies in a colander and rinse with water to remove excess liquid before adding to the beans.
Tips for Perfect Thick Ham and Beans
Follow these extra tips for creamy, thick ham and beans every time:
- Sort through beans and remove any shriveled ones or debris.
- Soak beans for 8 hours or overnight in water before cooking.
- Don’t add salt, tomatoes, or anything acidic until beans are soft.
- Stir beans frequently to prevent sticking on bottom.
- Skim off any foam that rises to keep clear liquid.
- Gently mash some of the cooked beans against pot to thicken.
What to Do If Beans Are Still Watery?
If your beans are cooked through but the liquid is still too thin, try these fixes:
- Mix 2 tbsp cornstarch with 2 tbsp water. Stir into beans and cook 5 more minutes.
- In a skillet, melt 4 tbsp butter and whisk in 6 tbsp flour. Cook 2 minutes then stir into beans.
- Use an immersion blender to carefully puree some of the beans right in the pot.
- Simmer beans uncovered for 15-20 minutes to reduce more liquid.
Adding more bean liquid thickening agents or evaporating water are your best bets for thinning out runny beans at the last minute.
How to Prevent Watery Beans Next Time
To ensure thick, creamy beans every time, remember to:
- Sort and soak beans before cooking.
- Use minimal water just to cover beans.
- Simmer for at least 1-2 hours until thickened.
- Choose a dry cured ham or parboil ham first.
- Save wet ingredients like tomatoes for end.
- Drain and rinse canned vegetables before adding.
- Finish with a roux, cornstarch, or pureeing beans.
Master these simple tricks and you’ll never end up with disappointing watery beans again!
Conclusion
Watery, thin ham and beans are nobody’s favorite. But with knowledge of the common causes and easy fixes, you can adjust your method to turn out perfect, thick, creamy beans every single time. Focus on not using too much water, cooking the beans sufficiently long to thicken, reducing added moisture from ingredients, and binding up the liquid at the end. With practice, you’ll become a master at making the most luscious pot of ham and beans that looks and tastes like it came straight from a country cookbook.