Whenever I go to restaurants and receive black beans or baked beans, they have a nice, thick consistency (which I like). However, whenever I prepare black/baked beans at home, I end up with a soupy mess (less appealing). I have tried adding corn starch to a can of baked beans, but it turned the beans a not-so-appetizing light brown color and made them taste like, well, starch (granted, the beans did thicken up). Is there way to take a can of black beans or a can of baked beans and do something to make them nice and thick (and brands don't seem to matter much... I've tried a variety).