Canned Green Beans
These canned green beans are cooked in a skillet with butter and pantry seasonings for an easy way to make canned green beans taste more flavorful. They’re a great last-minute side when you need a vegetable without much prep.
Servings: 4
Calories:
Ingredients
- 14.5 oz can green beans no salt added, drained, ingredients on the can were green beans and water
- 2 tbsp butter unsalted
- 1 tsp better than bouillon chicken reduced sodium, or ½ tsp fine sea salt
- ¼ Black Pepper
- ½ Garlic powder
- ¼ Onion powder
Instructions
- Drain and rinse the green beans
- Melt the butter over medium heat in a large skillet
- Add the green beans, bouillon or salt, black pepper, garlic powder, and onion powder.
- Stir gently and heat for 5-6 minutes
Notes
Drain and rinse the green beans: Rinsing helps remove the canned flavor and gives you a cleaner final taste.
Use no-salt-added green beans when possible: This makes it easier to control the seasoning, especially if you are using bouillon.
Heat them gently: Medium heat works well here because canned green beans are already cooked and only need to be heated through.
Stir gently: Canned green beans are softer than fresh, so stirring gently helps keep them from breaking apart too much.
Use bouillon for more flavor: Chicken bouillon gives canned green beans a more savory, cooked-from-scratch flavor. Fine sea salt works well too if you want to keep it simpler.
Start with less seasoning if needed: If your canned green beans are not no-salt-added, taste first before adding the full amount of bouillon or salt.
Let the butter coat the beans well: Stir enough to evenly coat the green beans so the seasonings are better distributed.
Cook just until hot: Five to six minutes is usually enough. Cooking much longer can make canned green beans too soft.
Taste before serving: Adjust the salt, pepper, garlic powder, or onion powder at the end if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium-low heat or in the microwave just until heated through.
Use no-salt-added green beans when possible: This makes it easier to control the seasoning, especially if you are using bouillon.
Heat them gently: Medium heat works well here because canned green beans are already cooked and only need to be heated through.
Stir gently: Canned green beans are softer than fresh, so stirring gently helps keep them from breaking apart too much.
Use bouillon for more flavor: Chicken bouillon gives canned green beans a more savory, cooked-from-scratch flavor. Fine sea salt works well too if you want to keep it simpler.
Start with less seasoning if needed: If your canned green beans are not no-salt-added, taste first before adding the full amount of bouillon or salt.
Let the butter coat the beans well: Stir enough to evenly coat the green beans so the seasonings are better distributed.
Cook just until hot: Five to six minutes is usually enough. Cooking much longer can make canned green beans too soft.
Taste before serving: Adjust the salt, pepper, garlic powder, or onion powder at the end if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium-low heat or in the microwave just until heated through.
