Opinions on “creamy” red beans

Not sure about creaminess but I won't cook red beans unless I have a ham bone from a ham I recently I smoked. Definitely adds flavor.

I prefer a thin heavily seasoned broth and whole beans.
pasty mush is not that attractive to me

I was a member of team mush but my wife isn’t. I started cooking them to her liking and I am now a proud runny red beans team member

I take a spatula and mash some of them against the side of the pot.

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I take a spatula and mash some of them against the side of the pot.

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That’s how I roll as well.

That was my old method and I cooked them with lid off. Now I cook the beans with heavy lid on and beans come creamy but not thick or sticky. Smoked ham hock is a staple along with any other pork I can get my hands on at the time - Bacon, ham, Tasso or pickled pork.

My beans are creamy every time I cook them.
I just keep them on a lower fire after they are done and they will naturally start to pop.
You can speed it up by mashing some yourself and returning to the pot.

There’s a differemced between creamy and mush

To get creamy, as noted by some posts above, use a slotted spoon and remove a cup. or two, of the cooked beans as the dish is being finished. Mash or blend those beans into a smooth consistency. Incorporate that back into the pot. Stir. You'll get a creamy body to the dish without cooking the beans to a point of complete breakdown/mush.

Some folks will say drop in some butter. I didn't care for that flavor, but to each his own.