Updated on November 9th, 2022
Most people require persuasion to consume their vegetables; however, when the vegetables in question are from a can, they may require even more persuasion to eat them. While canned vegetables are a great emergency staple to have on hand, they can have a canned flavor. That’s why you need to learn how to improve the flavor of canned green beans, so they donated up collecting dust in your pantry for the next decade.
You can give canned green beans a flavor that will make you forget they came from your pantry and aren’t fresh green beans, believe it or not. These guidelines will ensure you understand how to prepare canned beans to taste better for any meal.
One of the best ways to use a can of green beans is to throw them into a soup or stew. It’s delicious to add them to black bean soup! They won’t have that nasty can flavor if you cook them slowly with other flavorful ingredients. Just ensure to thoroughly rinse and drain them to avoid the canned flavor contaminating the rest of your dish.
What Are Canned Beans?
Beans are legumes, which are plants that produce pods with seeds inside them. In some cultures, they’ve stapled food and a good source of plant-based protein and other essential nutrients like iron and folate.
People in the United States eat various black beans, pinto beans, and navy beans. They are available in both dried and canned forms. When we talk about canned beans in this article, we’re talking about plain cooked beans in a can, not baked beans or other canned, prepared beans.
Black beans, cannellini beans, chickpeas (also known as garbanzo beans), Great Northern beans (similar to cannellini beans but smaller), kidney beans, and pinto beans are the most common canned beans. These varieties can be found in various places, from supermarkets to convenience stores. Blanched canned beans are sealed in cans with water and salt (along with some additives that help the beans keep their color and texture) before being cooked under steam pressure at high heat. As a result, you’ll have ready-to-eat beans that we can use in almost any dish.
How can you Make your Canned Beans Taste Better?
Use beef bouillon or broth.
This one can simmer while you’re preparing a large meal. You’ll eliminate the canned flavor by simmering beans in beef bouillon or broth. Boil them first, then reduce to medium heat and cook until almost all of the liquid has evaporated. You can remove them from the heat and set them aside until ready to serve.
After that, you’ll let them simmer for another 10 minutes or until all the liquid evaporates. Your canned green beans will now be so delicious that everyone will want seconds. If you have beef bouillon or broth, substitute chicken or vegetable broth.
Toss in the butter.
Butter has a reputation for making things better; this is a great example. Cook your drained canned beans slowly, then combine them with melted butter and your favorite seasonings in a skillet. Garlic powder, minced garlic, red pepper flakes, sauteed onion, or onion powder are all excellent additions and don’t forget to season to taste with salt and black pepper.
Don’t worry if you’ve run out of butter. Another great way to make them taste great is to use olive oil as a flavoring.
Also, add some cheese.
Put some cheese with your canned green beans to take that butter step further. It will impart a wonderful flavor to them. The best cheeses to use are parmesan or asiago, but any shredded or grated cheese will do.
Pick fresh herbs
This is a great time to use any fresh herbs in your kitchen. Fresh thyme, rosemary, or sage, simmered with canned green beans, will elevate the flavors. You can get creative with combinations even if the only herbs you have been on your spice rack. Garlic powder and Italian seasoning will give it an Italian flair, and parmesan cheese will finish it off perfectly!
Bacon, bacon, bacon.
Is there anything else we can say? Bacon is one of the most delicious additions to canned green beans. You’ll forget those beans aren’t fresh from the produce section thanks to their smoky and rich flavor. Cook the bacon first, then add the green beans to the bacon grease. Is there any bacon left over from breakfast? Cut it into small pieces and toss it with your green beans for a tasty side dish.
Worcestershire sauce will perk it up.
Is there any Worcestershire sauce on hand? While this is a common condiment for burgers and meatloaf, We can also use it to improve the flavor of canned green beans. At the same time, it’s savory, sweet, and tangy. Add some beef broth or bouillon, a pat of butter, and Worcestershire sauce (soy sauce also works). Then cook until most liquid evaporates, leaving you with fully flavored green beans.
Make the deal more appealing.
Mary Poppins was right on the money when she cheerfully sang about adding a spoonful of sugar, as it turns out. They’ll surprise you when you add a little white or brown sugar to your canned green beans. It aids in the removal of the metallic canned taste. Toss them in a pot with some broth and sugar, and voila! Everyone will want to eat your canned green beans.
Green Beans with Garlic.
Roasted garlic spreads like butter and has such a decadent flavor that it will mask any canned green bean flavors. If time is of the essence, you can also caramelize your garlic. In any case, garlic is the key to improving the flavor of canned green beans. If you have it, go the extra mile and add freshly grated parmesan.
Include more vegetables.
You can also use it to replace a boring corn can by serving it with canned green beans. Canned corn retains its sweet and juicy flavor after being thoroughly rinsed and drained. Fresh or frozen corn, or peas and carrots for a vegetable medley to accompany your meal, would be ideal.
While canned green beans and other canned vegetables can leave a bad taste in your mouth, if you follow these tips for improving their flavor, you’ll find that you enjoy eating them. Plus, you won’t have to spend as much time trimming the ends as you would with fresh. You can quickly prepare a tasty and nutritious meal with canned green beans in your pantry. If you flavor them up, no one will ever know they came from a can!
Preparing Refried Beans.
If you enjoy refried beans from a Mexican restaurant, you may find that canned refried beans aren’t quite as good. And some of the varieties contain lard, so they’re not vegan.
Fortunately, you can make your own homemade refried beans using canned beans in no time. A can of pinto or black beans, a few aromatics, and a mashing instrument are all you need. Once you’ve made this, you’ll be able to make a variety of tacos, burritos, and enchiladas. Try these pantry tacos, pantry quesadillas, or sweet potato burrito bowls! They’re also fantastic in vegan crunch wrap supremes and vegan nachos.
Make Crispy Pan-Fried Beans.
This is a great way to improve the flavor of canned beans! Canned beans go from squishy and mushy to crispy and browned in just a few minutes! Just make sure the beans are completely dry before putting them in the pan to avoid overcrowding.
They’re great in baked and sweet potatoes, salads, and grain bowls.
Make your hummus (or another bean dip).
For me, hummus is a food group (and for many vegans). IIt’seasy to make with canned chickpeas and still tastes great. Plus, homemade hummus will always be better than store-bought (often gritty, grainy, and bland in flavor), so homemade hummus (even with canned chickpeas) will always be superior!
While you may prefer hummus with pita, it’s also a fantastic all-around condiment. As in these Mediterranean lentils and Grain Bowls, use it as a grain bowl topper. Alternatively, use it as a sandwich spread, a crudité dip, or a salad dressing by thinning it out.
However, traditional hummus isn’t the only option. We can also make white bean dip with cannellini beans.
Saucy Beans are a must-try!
You’ll know how saucy they can be if you’ve cooked dried beans. In a good way, of course. The beans release their starches when cooked in water with a lot of aromatics, making the cooking water thick and saucy (and the aromatics add flavor).
Unfortunately, canned beans aren’t saucy like this, but you can make them saucy!
One of my most popular easy recipes is Creamy White Beans with Kale, a great option for busy weeknights. This Italian White Bean and Pasta Stew is another favorite of ours that uses saucy beans, and stewed beans might be the answer if you’re in the mood for something Italian.
Coconut milk or other creamy plant milk, tahini, tomato sauce, and crushed tomatoes can all be used to add sauciness to your beans. You can add some canned bean liquid to make your beans saucier, but only in recipes where we will cook the bean liquid for at least 5 minutes. Otherwise, the bean liquid might upset your stomach.
We could also use beans to make a soup.
Roast those Beans!
In addition to pan-frying canned beans, baking them is a fantastic way to crisp them up. Remove any liquid from the beans by thoroughly patting them dry, just as you would if pan-frying them.
Toss drained, rinsed, and dried beans with a little olive oil (or avocado oil) and seasonings of your choice. Crushed whole seeds (coriander, cumin, fennel, mustard, and so on), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and salt and pepper are all options.
Spread the beans on a rimmed sheet pan (lined with parchment paper for easy cleanup) and bake for 15-20 minutes at a high temperature of 400°F-450°F (204°C-232°C), or until they’re browned in spots and crispy and crunchy.
Feel free to add any vegetables that roast at the same temperature, such as potatoes, sweet potatoes, cauliflower, carrots, or broccoli, if you have room on your baking sheet. TThat’swhat I’m talking about when I say an easy sheet pan dinner!
The Importance of Rinsing
Although you can eat beans straight from the can, even low-sodium varieties can be quite salty. Draining and rinsing them before eating or cooking with them is a good idea (unless a recipe specifically says otherwise). You can usually discard the bean liquid, but Titsworth saves a small amount later in your dish to loosen or thin out a thick sauce in the same way you’d use stock. (Actually, aquafaba, the starchy liquid found in canned chickpeas, has become a popular vegan ingredient; you can whip it to make a foam that can create a fluffy crumb and lift in baked goods.)
You’ll want to go easy on the salt when seasoning the beans and make sure they’re drained and rinsed. If in doubt, go easy on the seasoning; you can always add more later.
What is the Best Way to Put them to Work?
So, how do you use canned beans? The sky is the limit in terms of possibilities. Although dried beans you’ve soaked and cooked yourself have a richer flavor and a firmer texture, canned beans are still delicious in hummus, tacos, stews, and chili. You can also roast them and use them in brownies (pro tip: after rinsing the beans, dry them thoroughly on a tea towel to ensure crispness in the oven) (black beans and chocolate compliment each other surprisingly well).
Conclusion
Like most people, you’ve probably spent the last few weeks stocking up on canned beans. While canned beans are convenient and time-saving, they aren’t the most flavorful option. You can improve the flavor of canned beans by employing these techniques. So give it a shot!
