Canned Green Bean Recipe
Look, I’m not here to judge, but if your idea of making canned green beans is dumping them into a pot, heating them up, and calling it a day… without adding anything to them… We need to talk. That’s a one-way ticket to “why aren’t my kids eating this?”. So, let me introduce you to my canned green beans recipe—AKA the ultimate guide on how to make canned green beans actually taste good.
How to make Canned Green Beans Taste Good
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Canned Green Bean Recipe
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Equipment
Ingredients
- 3 cans (14.5 ounces each) green beans drain 2 cans, leave the other undrained
- 3 tablespoons unsalted butter or olive oil
- 2 large garlic cloves minced (or 1 teaspoon garlic powder)
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 tablespoon bacon bits optional, for garnish
Instructions
- In a medium saucepan or pot, add 3 cans of green beans (drain 2 cans, keep the liquid from the other), 3 tablespoons butter, 2 cloves minced garlic, 1 teaspoon onion powder, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon soy sauce.
- Place the pot over medium heat. Let the green beans cook for 5-7 minutes, stirring occasionally, until heated through.
- Transfer to a serving dish and garnish with bacon bits, if desired. Serve warm.
Notes
- Stir Gently: Canned green beans are already soft, and if you go in with heavy-handed stirring, you’ll end up with green bean mash. Be gentle!
- Let the Flavors Marry: Don’t rush it. Let the beans simmer for at least 5-7 minutes so they can soak up all that buttery, garlicky flavors.
- Don’t Skip the Bean Liquid: That one can’s worth of liquid you kept? It helps the seasonings stick, so don’t toss it.
- Use a Wide Pan: A bigger skillet or saucepan gives the beans more space to cook evenly. Crowding them in a small pot can make them steam instead of sauté, which means less flavor.
- Taste Before Serving: Canned beans already have salt, and depending on the brand, you may need less (or more) seasoning. Give them a taste before adding extra salt to not overdo it.
- Stovetop: Pour the beans into a skillet over medium heat, adding a splash of water or broth if they look dry. Stir occasionally until heated through (about 5 minutes).
- Microwave: Microwave in a covered dish with a little added liquid (broth or water) in 30-second bursts, stirring in between, until hot.
- From Frozen: Let them thaw in the fridge overnight, then reheat as usual. If you forgot to thaw (because, same), heat them straight from frozen in a skillet with a splash of broth, stirring occasionally until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Canned Green Beans recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Make This Recipe Yours With Additions
- Crushed Red Pepper Flakes: If you like a little heat, add about ¼ teaspoon while the beans are cooking.
- Slivered Almonds: Toast about ¼ cup in a dry pan until golden, then toss them in during the last minute of cooking for a nice crunch.
- Lemon Juice: A teaspoon squeezed in at the end adds a fresh, bright flavor that balances the richness of the butter.
- Country Ham: Finely chop about ¼ cup and let it cook with the beans. It’s salty, smoky, and takes these beans straight into Southern comfort food territory. Remember to skip the added salt in the recipe!
- Parmesan Cheese: If you really want to dress up your canned green beans, grate about ¼ cup over them right before serving. Hubby loves the extra nuttiness!
- Fresh Thyme or Rosemary: Chop up about a teaspoon of fresh thyme or rosemary and stir it in right at the end.
Serving Ideas
Unless you’re planning to eat an entire pot of these canned green beans for dinner (I don’t judge!), you’ll want something to go with them. They pair with almost anything under the sun, but here are some easy ideas to round out the meal:
- Slow Cooker Lemon Chicken
- Slow Cooker Apricot Chicken
- Slow Cooker Garlic Chicken
- Broiled Salmon
- Hidden Veggie Mac & Cheese
- Baked Rigatoni
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Quick Recipe Help and Common Questions
Can I cook these in a crockpot?
Yes! I actually learned how to cook canned green beans using my crockpot not so long ago. Just dump everything into the slow cooker and cook on low for 3-4 hours or high for 1-2 hours. If using fresh garlic, sauté it in a little butter first to avoid that raw garlic bite.
Do I have to rinse canned green beans before cooking?
Not really, unless your brand is heavy on the salt. If that’s the case, give them a quick rinse in a colander.
Can I use fresh or frozen green beans instead of canned?
Sure, but they’ll need a little extra cook time. For fresh green beans, blanch them in boiling water for 3-4 minutes before adding them to the recipe. For frozen, just toss them in straight from the freezer and add a few extra minutes to the cook time.
