COOKING CANNED GREEN BEANS RECIPES
EASY CANNED GREEN BEANS RECIPE - FOOD.COM
These green beans don't taste like they came out of a can. They are full of flavor and a family favorite. The vinegar gives them a real twist!
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Pour green beans into small cooking pot.
- Add Water, Vinegar, Boulion cube and Oil.
- Bring to a boil.
- Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.
Nutrition Facts : Calories 90.9, FatContent 3.9, SaturatedFatContent 0.6, CholesterolContent 0.3, SodiumContent 1107.5, CarbohydrateContent 10.8, FiberContent 5.2, SugarContent 2.3, ProteinContent 3.2
SOUTH YOUR MOUTH: SOUTHERN-STYLE CANNED GREEN BEANS
The trick to making perfectly cooked Southern-style green beans with canned beans - the beans don’t fall apart but taste like they’ve cooked all day!
Provided by Mandy Rivers | South Your Mouth
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Number Of Ingredients 3
Steps:
- Cut bacon into small pieces then cook until very crispy in a wide pot or skillet (see first two notes).
- Using a slotted spoon, remove bacon from pot and set aside. The goal is to have about 3 tablespoons of bacon drippings; measure if you’re unsure or feel that you have too much.
- Add green beans WITH the can liquid and a hefty pinch of brown sugar to the pot with the bacon drippings then gently stir. Cook, uncovered, over high heat until boiling.
- Reduce heat to medium-high. We want the beans to boil the entire time but don’t need to cook them so hard that they’re rolling and tearing up.
- Once boiling, cook for 20 minutes then stir in the bacon pieces.
- Continue cooking for 10-15 minutes or until all of the liquid has evaporated from the pot and the beans begin to sizzle in the bacon drippings. When the bottom of the pot starts to brown, remove from heat then serve.
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HOW TO COOK BEANS - NYT COOKING
Easy, healthy and economical, beans are a home cook's secret weapon. Melissa Clark teaches you all the tricks.
From cooking.nytimes.com
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- How and where you store your beans, lentils and more, both before and after cooking, can dramatically affect flavor and texture.Store uncooked dried beans in a dark, cool cabinet for up to a year. They really go downhill after two years, so throw out all your old beans, especially if you can’t remember when you bought them. If you can find a harvest date on your package of beans, all the better. Some beans may have been stored in a warehouse for months or even a year before they arrive at your market. Cooked beans are best stored in their cooking liquid in the refrigerator for up to 5 days. Or drain the beans and toss them with a little oil, salt and pepper (or a vinaigrette) before chilling. This both preserves them and flavors them. Beans can turn mushy in the freezer, but if you do want to try to freeze them, do so in their cooking liquid.
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PICKLED GREEN BEANS RECIPE: HOW TO MAKE IT
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Calories 9 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Calories 9 calories per serving
- Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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BRAISED WHITE BEANS AND GREENS WITH PARMESAN - NYT COOKING
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
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PICKLED GREEN BEANS RECIPE: HOW TO MAKE IT
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Calories 9 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Calories 9 calories per serving
- Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
See details
BRAISED WHITE BEANS AND GREENS WITH PARMESAN - NYT COOKING
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
See details
CRACKER BARREL GREEN BEANS RECIPE - FOOD.COM
Make and share this Cracker Barrel Green Beans recipe from Food.com.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 155.3 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 155.3 per serving
- Turn heat down to low and simmer beans for 45 minutes.
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