How to Flavor Canned Beans:
It’s easy to make canned beans taste homemade, in a fraction of the time it takes to cook from dried! Whether you’re inspired by domestic or global flavors, here’s ten ways to make the humble and convenient canned beans, taste fantastic!
Canned beans are inexpensive:
Easy and inexpensive canned beans are a welcome time saver, and budget booster, for the home cook. They’re especially healthy served with brown rice which makes a complete protein, which is great for vegetarians and vegan eaters getting enough protein without eating animal products. Feel free to use leftover grains or pre-cooked grains to continue this fast and delicious direction, but beans make a great side dish, protein bowl, or salad or soup ingredients. I’ve created these recipes to cook on the stove to make a velvety smooth sauce and tender but firm beans. Use the sauce, or drain, as desired to use them otherwise.
Here’s how it works:
Cooking Notes:
- You can use these recipes for any kind of canned beans with these flavorings.
- Using (2) organic, low-sodium, 15.5oz cans; this will make six servings.
- Extras can be refrigerated for 5 days, or frozen into meal-sized portions for up to 3 months.
- Recipe can be doubled or tripled, if desired.
Directions:
- Warm one tablespoon of olive oil into a medium sized saucepan, over medium-high heat.
- Add any of the ingredients below, then sauté for about 5 minutes, or until toasted or softened.
- Add the undrained beans, then cook until warmed, gently simmering about another 5-10 minutes.
- Serve with leftover cooked rice or pre-cooked whole grains, if desired.
To Pinto beans-
Mexican:
1 medium jalapeno, seeds, sections and stem, removed
2 cloves Garlic, peeled, finely minced or pressed
½ t Ground cumin
To Cannelini Beans-
Italian:
(1)15.oz Can Fire roasted diced tomatoes, undrained
½ C White onion, diced small
1 t Dried Rosemary
½ t Dried Oregano
To Black Beans-
Southwestern:
1 red bell pepper
1 chopped small red onion
Stir in 1 cup frozen corn with beans
Stir in fresh lime juice from 1 lime before serving (about 2 T)
Cuban:
1 C Fresh or canned chopped Mango, or pineapple
¾ C White onion, chopped fine
½ C Green pepper, seeded, stemmed, chopped fine
½ C Tomatoes, diced
1 t-1T Hot pepper sauce, or to taste
American:
(1) 7oz. jar Newman’s Own, Medium Mango Salsa (add beans and olive oil at the same time and simmer until warmed)
The above and below American and Indian bean recipes would be delicious and a beautiful complement to this Turmeric Rice recipe:
Indian:
½ C Major Grey’s Fruit Chutney (add beans and olive oil at same time and simmer until warmed)
Cuban, American or Indian flavored beans are great with fluffy Coconut Basmati Brown Rice.
To Navy Beans-
French:
2 t Fresh or 1 t dried thyme
2 T Shallots, diced
2 T Fresh squeezed lemon juice & 1 t lemon zest (about 1 half lemon) added before serving
Italian:
Carrots, diced very small
Celery, diced very small
1 t Dried Basil or 1 T fresh added with beans
Brocolli rabe, chopped into bite sized pieces, added with beans
These beans would be great paired with this Risotto recipe using vegetable or chicken stock instead of beets and red wine. Or, as the recipe states Risotto with beets and red wine for a beautiful and colorful combination, which would be great with the Californian recipe flavorings below.
Californian:
1 C Sectioned oranges, no peel or white part (about 2 med. oranges)
½ C Orange juice
½ C White Onion, chopped small
1 Cucumber, peeled, sliced and quartered, add with beans
1 Avocado, peeled, chopped medium, add with beans
2 T Fresh Cilantro, finely chopped, add before serving
To Red Kidney Beans-
Creole:
2 t Zatarran’s Creole Seasoning
1 C Yellow or white onion, diced medium
1 Green bell pepper, seeded, trimmed, finely chopped
1 C Frozen corn kernels, add with beans
Simple white or brown rice is a cooling addition to these spicy creole flavored beans. Here’s more great bean recipes.
Please comment or like/follow/or subscribe. I would love to know about your favorite ways to jazz up canned beans!
