Old beans are the enemy of thickness. If your beans are ancient (like, from a pandemic panic buy), they’ll never soften properly. They’ll stay crunchy and watery, no matter what you do.
Fresh beans—anything bought within a year—release their starches like willing volunteers. Old beans act like stubborn toddlers. Splurge on new beans. Your future thick soup will thank you.
So next time you get a thin pot of beans, don’t panic. Smash, simmer, or cheat—but never apologize for wanting a thicker spoon. Now go forth and make bean soup that holds its own.
