Elevating Canned Green Beans: Tips and Tricks for Sautéing Canned Beans to Perfection

These delicious garlic green beans are a must-have family recipe. The beans are blistered and dehydrated in the pan and bursting with garlic flavor!.

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Fresh vegetables are usually better around here, but we also like to keep a few frozen vegetables in the freezer. I don’t typically buy canned vegetables….

…except for green beans, which are kept on hand for this garlic green beans recipe that my husband’s family has used since he was a child.

At EVERY FAMILY DINNER, these green beans are served. They are loaded with garlic and are cooked in a skillet until they are mostly dry.

I’m not really exaggerating about that, but I have come to accept it. After all, they are delicious and my kids love them too.

For a long time, I said I would share the recipe for these green beans, but other recipes and posts kept coming before them. But I keep getting asked about them, and I’m happy to finally be delivering on this family recipe!.

Canned green beans are a pantry staple, valued for their convenience and year-round availability But their mushy, waterlogged texture leaves much to be desired With the right techniques, canned beans can be transformed into a delicious side dish by sautéing them to crispy, caramelized perfection.

Sautéing infuses flavor while driving off excess moisture from the beans. Let’s explore the ins and outs of sautéing canned green beans to upgrade this humble pantry item.

Can You Sauté Canned Green Beans?

Absolutely! Sautéing canned green beans is an easy way to improve their texture and taste The high heat of the skillet firms up the beans, while browning adds rich, toasted flavors

Sautéed green beans make an ideal quick side to serve alongside meat, fish and poultry. The cooking process only takes about 5-7 minutes from start to finish.

Almost any type of canned green beans can be sautéed – whole, cut, or French-style. Just make sure to thoroughly drain them before cooking. Now let’s get into the specifics of this simple cooking technique.

Step-By-Step Instructions for Sautéing Canned Beans

Follow these steps for perfect sautéed canned green beans:

Drain and rinse the beans – place them in a colander and rinse to remove excess salt and liquid. Allow to drain thoroughly.
Pat beans dry – blot with paper towels to absorb as much moisture as possible. Wet beans won’t brown well.
Heat oil in a skillet – add 1-2 Tbsp olive oil, butter or bacon fat over medium-high heat.
Add green beans to the hot pan – cook for 4-5 minutes, stirring frequently, until beans start to brown.
Season beans – sprinkle with salt, pepper and any other spices during last minute of sautéing.
Serve beans hot – they taste best right from the pan! Leftovers can be refrigerated.

It’s that simple to coax delicious caramelized flavor and improved texture from canned beans. Now let’s explore tasty ways to spice up this basic recipe.

Seasoning Ideas for Flavorful Sautéed Beans

The beauty of sautéed canned green beans is how well they absorb flavors. Take them in a creative direction by adding aromatics, herbs and spices:

Garlic, shallots or onion
Lemon zest and juice
Crushed red pepper flakes
Dried thyme, rosemary or dill
Chili powder or Cajun seasoning
Curry powder or garam masala
Soy sauce or sesame oil

Get adventurous with spice blends like harissa, berbere or za’atar. A sprinkle of Parmesan cheese adds nutty richness. The possibilities are endless!

Taking Sautéed Green Beans Up a Notch

Ready to really level up your sautéed canned beans? Consider these flavor-packed additions:

Crispy bacon – cook bacon first, sauté beans in the rendered fat
Slivered almonds – toast them in the pan before adding beans
Diced prosciutto – sauté with beans for a savory twist
Smashed garlic cloves – mellows to a sweet accent
Chopped fresh herbs – tarragon, dill and parsley work well
Lemon wedges – brightens flavor when squeezed over beans

With mix-ins like these, humble canned green beans are transformed into a restaurant-worthy side dish.

Tips for Preventing Soggy Sautéed Beans

To achieve crispy browned beans, excess moisture must be driven off in the pan. Here are some tips:

Pat beans very dry after rinsing
Use a wide skillet – crowding causes steaming
Cook over medium-high heat to evaporate moisture
Sauté in batches to avoid cramming beans
Stir frequently to evaporate water released
Add a pinch of cornstarch to absorb liquid

With these tricks, you’ll avoid soggy, steamed beans and enjoy pan-browned goodness. Canned beans can develop a crispy crust just like their fresh counterparts.

Storing and Reheating Leftover Sautéed Beans

Like any sautéed veggie side, canned green beans are best eaten freshly made. But leftovers can be stored and reheated.

Allow sautéed beans to cool completely before refrigerating in an airtight container. They will keep for 3 to 4 days.

To reheat, place the chilled beans in a skillet with a bit of water or oil. Gently reheat over medium heat, adding seasoning if needed.

You can also reheat sautéed beans in the microwave, taking care not to overcook them. The key is brief heating just until warmed through.

With proper storage and reheating, you can enjoy sautéed canned green beans for several meals, not just one!

The Takeaway – Canned Beans Deserve Some Respect

Canned green beans may be humble, but with the right cooking methods, they can be transformed into a Revelation. Sautéing coaxes out their full potential for flavor and texture.

Treat yourself to restaurant-worthy beans at home with these easy sautéing techniques. Canned beans need not be relegated to lackluster casseroles – show them some love in the skillet! With the right seasoning and mix-ins, they make a quick and delicious side dish.

So next time you crack open that can, remember not to judge these beans by their packaging. With a hot pan and a little creativity, canned beans shine bright.

can you saute canned green beans

Blistered Garlic Green Beans — A Must-Have Family Recipe!

I love how humble and yet celebrated these beans are. Despite having eaten them SO MANY TIMES, they are still tasty and my kids still cheer. If possible, look for Hanover green beans in the white can. They are the best.

Also, if possible, lots of fresh garlic. LOTS. Don’t be shy.

The garlic is briefly sautéed first in a little olive oil, then the beans are added. (Just be sure to give the beans a good rinse first). When you add the beans, make sure to stir them well so that the garlic is mixed in and the flavor is spread out evenly. Too much garlic on the bottom of the pan makes it more likely to burn.

Cook the beans over medium to low heat for about thirty minutes. You want to cook the beans “low and slow” so that they are mostly dry and have some shriveling and blistering. The beans become super flavorful and so delicious this way!.

can you saute canned green beans

EASY Canned Green Beans Recipe – how to cook canned green beans

FAQ

How to saute canned beans?

Much like roasting, an important step is rinsing, draining and patting dry to remove moisture. Heat a skillet to medium high heat with a thin layer of olive oil. Then add beans in one layer so they are all touching the bottom of the pan. Cook for 5 minutes stirring occasionally.

How do you saute canned vegetables?

Place the (unsalted) butter in a sauce pan over medium heat. The water will foam and boil off, and you’ll see the milk solids fall to the bottom of the pan. Keep cooking, swirling the butter, until they turn a deep amber color, then add your canned vegetables to the pan and stir it all together.

Should you rinse canned green beans before cooking?

For that reason, most of the BHG’s test kitchen recipes call for draining and rinsing canned beans, which can also help remove the metallic flavor sometimes found in cans. It’s an added step that takes less than a minute but improves the flavor and texture of your dish.

What are sauteed green beans?

Sauteed green beans are a quick and easy stovetop side that is packed with flavor and comes together in minutes! These sautéed green beans are similar to our Easy Roasted Green Beans and just as flavorful as our Green Bean Bundles. They are a delectable side for any family dinner! WANT TO SAVE THIS RECIPE?

What is the best way to eat beans?

The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.

How do you make canned green beans taste better?

We always have a few cans on hand but sometimes they can seem a little bland if served straight out of the can and heated. Fortunately it is easy to jazz up the flavor of canned green beans with just a few simple steps and easy ingredients. Pour the liquid in one of the cans of green beans out. Keep the liquid in the other can. Set aside.

Can I use fresh green beans instead of canned?

If you prefer fresh green beans to canned, you can absolutely use them. I’d suggest steaming them for 5 minutes, so they’re tender but not mushy and then proceeding with the recipe as written. To take this side dish over the top, add a quarter cup of chopped white onion to the butter mixture.