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My Canned Green Bean Recipe At A Glance
Primary Cooking Method: Cook
Number of Ingredients: 8
Total Prep Time: 2 minutes
Total Cook Time: 7 minutes
Level of Effort To Make: Easy Peasy
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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… We need to talk. That’s a one-way ticket to “why aren’t my kids eating this?”, grabbing something frozen out of the freezer and calling it a night. 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 without breaking a sweat.
It’s fast, cheap, and shockingly tasty for something that starts with a can opener. So tasty, that you might even find yourself sneaking spoonfuls straight out of the pot (been there). When I tell you a little butter, garlic, and soy sauce go a long way, I mean it. So trust me, you’ve got this! All it takes is 9 minutes, one skillet, and a spoon. Let’s fix those beans.
8 Ingredients to make Canned Green Beans
- 3 cans (14.5 oz each) green beans: Use your favorite kind. Regular-cut is the most forgiving, but if you’ve got French style, just watch them so they don’t turn to mush. Drain two cans, keep the liquid from one.
- 3 tablespoons unsalted butter: Butter makes everything better. If you only have margarine or olive oil, use that.
- 2 large garlic cloves, minced (or 1 teaspoon garlic powder): Use LOTS of garlic. Don’t be shy!
- 1 teaspoon onion powder: Adds flavor so the beans don’t taste like straight-up tin. You can also dice 1 medium yellow onion and add it in instead.
- 1/4 teaspoon salt + 1/2 teaspoon black pepper: Season like you mean it, but don’t overdo the salt if your beans are already salty.
- 1 teaspoon soy sauce: Gives the beans a deeper flavor. You can use Worcestershire sauce or balsamic vinegar instead.
- 1 tablespoon bacon bits (for garnish): In bacon I trust. Use them. Or better yet, cook some real bacon and crumble it over the top!
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.
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.
My Best Cooking Tips for Making This Easy Canned Green Beans Recipe
- 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.
Menu Ideas – What to Eat with this Canned Green Beans Recipe
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:
Proteins
Pasta
Bread
- Buttery Biscuits
- Cornbread
- Garlic Bread
- Hawaiian Rolls (because everyone fights over these)
How to store & reheat Canned Green Beans
Fridge: Let the beans cool completely, then store them in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze these green beans, but they’ll be softer when reheated. Store in a freezer-safe container or bag for up to 3 months. Skip the bacon bits until after reheating—they get weird.
Reheating:
- 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.
Tip: If your beans are looking a little sad after reheating, add a tiny bit of butter and a pinch of extra seasoning to bring them back to life.
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.
More Easy Side Dish Recipes
- 3 Ingredient Broccoli Cheese Casserole
- Slow Cooker Creamed Corn
- Slow Cooker Baked Potatoes
- Slow Cooker Glazed Carrots
- Butter Rice
I want to hear from you!
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!

Canned Green Beans
Never Lose This Recipe—Email It to Yourself!
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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.