Okay, you’ve mashed, but it’s still a bit loose. Time to pull out the blender. Scoop out a cup or two of the soup—beans and liquid—and whiz it into a silky oblivion. Stir this puree back into the pot. It’s like adding a secret, creamy clone army to your soup, and it works every single time.
Just be careful with the hot liquid. You don’t want a volcanic eruption all over your counter. I once did this with a shoulder-height lid and ended up painting my kitchen ceiling with navy bean soup. It looked like a Jackson Pollock tribute to failure. So, remove the center cap of the blender lid, cover it with a towel, and pulse gently. Your ceiling will thank you.
