How to Make Canned Green Beans Crunchy: Tips and Tricks

This is the best recipe for canned green beans! Turn your boring, mushy canned green beans into a great side dish that is crunchy and tasty.

Green beans that are fresh are often used in recipes, but canned green beans aren’t something we usually think of when we want to cook. Most canned vegetables are mushy and flavorless.

Remember that green bean casserole or southern green beans recipe where you cook canned green beans in a can of cream of mushroom soup and then put canned fried onions on top?

With some care and love, we’re going to turn those mushy canned green beans into something that’s easy enough to make during the week and fancy enough for the holidays.

Get everyone who doesn’t like canned green beans to start liking them! All you need are a few simple things you probably already have in your pantry.

Canned green beans are a pantry staple that can be a quick, convenient and affordable side dish. However, they often end up mushy and limp, lacking the fresh, crisp texture of just-picked green beans.

Many people wonder – is it possible to make canned green beans crunchy?

The short answer is yes! While canned green beans will never be quite as snappy as fresh there are tricks you can use to revive them and add some crunch.

In this article, we’ll explain several methods for crisping up canned green beans, as well as tips for boosting their flavor You’ll learn how to prepare and cook canned beans so they’ll have a pleasant, firm bite

Why Canned Green Beans Get Mushy

To understand how to make canned beans crispy, it helps to know why they turn soft and mushy in the first place.

There are a few reasons for this:

Overcooking during canning – Green beans need to be heated to high temperatures during the canning process to make them shelf-stable. This extended cooking time makes them overcooked and mushy.
Soaking in liquid – Canned beans are submerged in liquid inside the can. Sitting in this liquid causes them to absorb moisture and become soggy.
Age – The longer canned beans sit on the shelf, the more the texture deteriorates. Older canned beans will be softer.
Cooking method – How you cook the canned beans also affects texture. Boiling tends to make them mushier.

The good news is that while you can’t completely reverse the canning process, you can take steps to significantly improve texture.

How to Make Canned Green Beans Crisp

Getting crispy canned beans takes a little strategizing in how you prepare and cook them. Follow these tips:

Thoroughly Drain the Beans

Draining the beans well is a critical first step. You want to remove as much liquid as possible, as any remaining moisture will hamper crisping.

Pour the beans into a colander and shake vigorously to remove excess liquid. If needed, spread them on a towel and pat dry.

Blanch in Boiling Water

Blanching helps revive some crunch. Boil a pot of water, add beans and boil for 2 minutes. Drain and rinse with cold water to stop the cooking.

This short boil helps expel any remaining liquid from the beans’ pores. Rinsing afterwards retains crispness.

Sauté in Oil or Butter

The key to crispy canned beans is sautéing them. Heat 1-2 Tbsp oil or butter in a skillet over medium-high heat. When hot, add drained beans.

Sauté for 4-5 minutes, stirring frequently. The direct heat helps drive off moisture and caramelize the exterior of the beans.

Season Generously

Don’t be shy with seasonings! Salt, pepper, garlic powder, onion powder, herbs – all add flavor and help enhance texture.

You can also add a pinch of sugar to promote caramelization.

Avoid Overcrowding the Pan

Resist the urge to crowd the skillet with too many beans. Overcrowding causes steaming instead of crisping.

Work in batches for maximum crispness, sautéing just enough beans to cover the skillet’s surface in a single layer.

Adjust Heat and Cook Time

The longer you sauté, the crispier the beans – but watch closely to avoid scorching.

5-7 minutes on medium-high produces crispy beans without burning. Adjust heat and time as needed based on your stove.

Other Ways to Crisp Canned Green Beans

Sautéing is the easiest route to crispy canned beans, but it’s not the only option. Consider these alternate methods too:

Oven-roast at 400°F for 15-20 minutes, tossing halfway through.
Air-fry at 370°F, shaking basket occasionally, for 10-12 minutes.
Grill in a grill basket over medium heat for 6-8 minutes with occasional turning.
Stir-fry in a very hot wok for 3-4 minutes.

All these dry-heat cooking methods can help crisp up canned beans by evaporating moisture.

Boosting Flavor of Canned Green Beans

In addition to boosting texture, it’s important to pump up the flavor of canned green beans, which tend to be bland.

Try any of these easy flavor-boosting ideas:

Sauté beans in bacon grease for a smoky note.
Toss beans with lemon or lime juice for brightness.
Mix in fresh chopped herbs like parsley, basil, dill or tarragon.
Top beans with grated parmesan for a savory pop.
Swirl in a spoonful of Pesto for herby richness.
Sprinkle with crushed red pepper for a little heat.
Toss with chopped toasted nuts – almonds, pecans, walnuts.

With any of these additions, canned green beans become an exciting side dish.

Serving Ideas for Crispy Canned Green Beans

Once you’ve revived canned beans into a crispy, flavorful side, how will you serve them? Here are some tasty options:

A side dish with roasted chicken or pork.
Mixed into green bean casseroles.
Topped with crunchy fried onions.
Blended into green bean salads.
Layered into a green bean gratin.
Topped with crispy bacon crumbles.
Served over rice as a veggie stir-fry.
Tossed with pasta and pesto or tomato sauce.

Crisped-up canned beans work beautifully in all these recipes, adding convenience without compromising on texture.

Key Takeaways for Crispy Canned Green Beans

Follow these pointers for canned beans with a pleasant crunch:

Drain beans thoroughly before cooking
Blanch briefly in boiling water
Sauté in hot oil or butter for 4-5 minutes
Season generously
Avoid overcrowding the pan
Roast, grill or air-fry as alternatives
Finish with flavorful mix-ins like herbs or lemon juice

While not exactly like fresh, properly prepared canned green beans can have a satisfying crispness and delicious flavor. With these tips and tricks, you can rescue canned beans from the mushy fate they often suffer.

Next time you need a quick veggie side, don’t hesitate to grab a can of green beans. Just be sure to handle them right, and you’ll enjoy beans with bite!

can you make canned green beans crunchy

The most common canned green beans recipe

I looked on the internet and found that there is a common way to cook canned green beans. As far as I can tell, that’s pretty much the only way you’ll find unless you really look hard.

It’s not fair for me to judge because I haven’t tried cooking them this way. Still, I’m not sure I like the idea of soaking a vegetable in a lot of water for a long time when it’s already soft and wet.

Ali over at Longbourn Farm sautés hers, and uses onion powder as her secret ingredient, and Im not gonna lie, they look pretty tasty!

Today, though, we’re going to sear those canned green beans on the stove to give them a nice crust. Then, we’ll add some flavorful ingredients to go with them.

This is a simple recipe that doesn’t call for fresh vegetables. Instead, it cooks a common store-bought item in a tasty way.

Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc. , in which the surface of the food is cooked at high temperature until a browned crust forms.

Its usually used for meat and fish, but you can use it for veggies too! (Even canned ones.)

How to make canned green beans crispy

This recipe is not only tasty, but it also only takes 10 minutes to make from start to finish. Need to serve a crowd? Double or triple it and grab a big saute pan.

First, we need to make our cashew garlic mixture. Add the cashews and garlic to the food processor and pulse. Youre looking for a fine chunk. Does that make sense? Chunks, not dust. But a fine chunk.

Now, heres how we make canned green beans crispy. Youre going to sear the outside of the green beans in a very small amount of oil. Your pan needs to be HOT. Not just hot, but like HOT HOT.

For the oil, youre going to want to pick something that can hold up to high heat. Olive oil has too low of a smoking point and wont work here. Bacon grease, avocado oil, or others with a high heat cooking ability is what youre looking for.

Drain the can of green beans of their liquid, then toss them into the hot oil.

When those suckers hit the pan, they should sizzle. Make sure your fans on high!

Youre only going to let them cook like that for 30-60 seconds. All were working on is forming a crust on the outside and getting them warm.

Then, youre going to flip, and sear the other side. It wont be perfect – just toss and do the best you can.

Add your cashew mixture to the pan and toss. Get them a little toasty!

Now, here comes decision time. I add my red pepper flakes with the pan still on. Just know that RPF + high heat = spicier than normal RPF.

You can adjust the amount of RPF to taste. It will not be as strong if you add them to the pan after taking it off the heat.

So, how spicy do you want your beans? Adjust accordingly.

As soon as you take the pan off the heat, add the red wine vinegar and toss everything together. The vinegar will pop, but it will also help scrape off all the tasty bits from the bottom of the pan.

Sprinkle with salt and a little black pepper if youd like and serve.

Everyday meals are easy to make, but holiday meals, dinner parties, and other special events call for something more fancy. Vegetarian, vegan, gluten free, dairy free, soy free, and delicious. WINNING.

Crisp Air Fried Canned Green Beans | The way to crispy green beans from a can!

FAQ

How do you keep canned green beans crisp?

There are a few tricks to keep home-canned green beans firm, such as using fresh beans, blanching them before canning, and adding a bit of vinegar or lemon juice to the jars.

Why are my green beans not crispy?

Make sure you spread out the green beans. They can overlap some, but you want as much surface area exposed to the heat as possible for crispness. Along the same lines, you can technically double this recipe, but remember that the more you make at once, the less crispy the green beans will be.

How do you keep green beans crispy?

Cook for 2-3 minutes until they have lost their rawness but retain a lovely crunch. Drain the beans and plunge into a bowl of cold water, or run under a cold tap. Make sure the water stays cold. If the beans sit in warm water they will continue to cook and start to discolour.

How do you cook canned green beans?

Start by draining the canned green beans half way. Heat a skillet and cook the beans. Flavor them with butter, onion powder, salt, and pepper. Let the beans simmer uncovered and stir occasionally. Do not turn off the heat until almost all the liquid evaporates.

How can I make canned green beans taste better?

There are several ways to make canned green beans taste better. One way is to add salt, pepper, and butter to the beans. Another way is to add a sauce, such as a brown gravy or Alfredo sauce.

Can you use canned green beans?

Canned green beans can be used instead of fresh ones in this recipe. If using canned, you would just need to throw them in at the end to warm up. In a large pot on the stove, turn heat to medium and melt the butter. Saute onions and garlic together until fragrant and translucent.

How do you cook green beans in a crock pot?

Drain half of the liquid from the green beans and pour the green beans and the reserved half of the canning liquid into a skillet. Add butter, onion powder, salt, and pepper. Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated. Taste and adjust seasonings if necessary.