Green Beans from a Can That Don't Taste Like It! Recipe - Food.com (2024)

FAQs

What to add to canned green beans for flavor? ›

Drain one can of the green beans. Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper. Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

The reason for this metallic taste lies in the canning process. Canned vegetables are packed in saltwater, which can pick up the flavor from the metal around it. This happens during the cooking process.

Spices and Herbs that Pair Perfectly with String Beans (These are Organic Too): Garlic (minced, powder or granules) Onion (minced, powder or granules) Parsley as a finisher with some lemons squeezed on top.

Draining and rinsing canned beans can reduce their sodium content by more than 40%. But taking just a few extra minutes is key to getting the most benefit. First, drain beans in a colander for two minutes. Then rinse the beans under cool running water for 10 seconds.

Use seasonings

Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.

Yes, you should wash your hands after handling canned green beans to ensure proper hygiene and prevent the spread of germs. Even though canned green beans are cooked during the canning process, there is still a possibility of them being contaminated with bacteria or other microorganisms.

The liquid in good canned beans is just the water and salt the beans were cooked in… filled with delicious bean flavor. And this liquid is a great thickener for not only the specific dish you're making at the moment, but for any dish that could use some thickening, some salt, and some bean flavor.

While lard has been replaced with vegetable oil or shortening in many households, the distinct richness and velvety texture it imparts to a skillet of refried beans is hard to beat. The closest substitute for lard is bacon grease, which is another form of rendered pork fat that's arguably even more flavorful.

In general, most beans go well with herbs like parsley, rosemary, sage, savory, and thyme. You usually can't go wrong with garlic and onions, either. Specific kinds of beans, like fava beans or mung beans, have other affinities with particular herbs and spices.

Why you should always rinse canned beans? ›

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

Butter: A bit of butter adds a rich flavor and helps the seasoning stick to the green beans. Seasoned salt: Buy seasoned salt from the store, or make your own seasoned salt at home. Chili powder: This is an unexpected knockout seasoning. Chili powder adds a touch of spice and color without being too overpowering.

Bacon is perhaps the safest thing to add to green beans to make them taste better. Regardless of how you use bacon in cooking, it is perhaps the most convenient way to add a little oomph and give the dishes that distinctive smoky depth of flavor that can't be achieved with other ingredients.

Check the green beans every 5 minutes after the one-hour mark. You don't want to overcook them or they will be mushy! Season with seasoning salt & black pepper.

For that reason, most of our Test Kitchen recipes call for draining and rinsing canned beans, which can also help remove the metallic flavor sometimes found in cans. It's an added step that takes less than a minute but improves the flavor and texture of your finished dish.

Use the blanching method

After draining your vegetable of choice, allow them to sit in a pot of boiling water for about two minutes. Then, drain the vegetables again and transfer them immediately to a bowl of ice-cold water.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Seasoning Dried Beans

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful! These simple additions turn the starchy bean cooking liquid into a fragrant broth that's just as tasty as the beans themselves.