What You Can Do To Fix A Watery Green Bean Casserole - Tasting Table (2024)

FAQs

What to do if your green bean casserole is too watery? ›

The Casserole Is Too Soupy

Don't worry, there's a relatively easy and quick fix that will help soak up the excess liquid: Make a slurry of flour or cornstarch in liquid (broth or water) to help thicken it up and then cook it for a bit longer.

The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.

Add a thickener

While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.

How do you thicken beans with flour? Get a measuring cup (or regular cup) and place about 1 tablespoon of flour inside and add 1 tablespoon of bean juice; stir. Slowly keep adding more juice - then add to the the beans; stir.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

Once your stew is prepared and you're ready to thicken it up, mix in about 1/8 cup of instant mashed potatoes and stir well. Depending on your desired amount of liquid, add more instant mashed potatoes incrementally, making sure to not go overboard.

Use starches to thicken beans

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.

You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly.

Store beans in a veggie crisper or an air-tight plastic container. You can keep them in the plastic bag they came in from the store, but condensation may develop and speed up spoilage. To prevent this, place a paper towel in the bag or container to absorb extra moisture, and replace it as it gets damp.

If you do not keep beans well watered, they will stop flowering. Water on sunny days so that foliage will not remain soaked, which could encourage disease. If necessary, begin fertilizing after heavy bloom and the set of pods. Avoid using high-nitrogen fertilizer, or you will get lush foliage and few beans.

Why are my green beans so thin? ›

While all growing beans need full sun and fertile, well-draining soil for optimal production, too much sun or rather high temps may have an adverse effect on the bean plot. High temperatures during certain parts of the growing season may be one reason for stunted bean plants or bean pods that are too little.

Steam them half way. Let them dry on a paper towel, then put into the fridge to dry out even more ( 30 min; lay them flat and not piled on top of each other). Then finish cooking them: pan roast them with a little fat/oil or roast in the oven.

I like my juices thick with my beans, therefore in a separate bowl. I added 1/4 cup of cornstarch or flour and 1/4 cup of water to make a thickening paste. Then, slowly add your thickening paste to the boiling beans and ham. Be sure to stir as you add it in.

Green beans thrive in fertile, well-draining soil. If the garden soil is poor, amend it with compost or other organic material. Green beans need regular water during the growing season—approximately 1 to 2 inches per week in the form of rain or supplemental watering. Avoid overwatering, which can lead to root rot.

How can you cook green beans so that they do not get soggy or lose their flavor? Steam them! Not too much, either, just to make them enjoyably warm. They'll keep their crunch (I so love that) and their flavor.