How to make canned green beans taste better
If you love good green beans and crave that home-grown, slow cooked taste on your dinner table, you can actually get it from a canned green bean. Here’s every tip you need to make canned green beans taste better.
Tips for the best canned green beans
- Use a good beef bouillon like Better Than Bouillon. Certain brands of bouillon are very salty. Powdered ones are terrible. Please keep this in mind and start with half as much if you are afraid of over salting.
- Allow the beans to simmer until part of the liquid is cooked off then turn them off and let them sit on the stove at room temperature for a few hours. It’s fine to leave them there all day while you’re gone to work or you can put them in the fridge if that bothers you and do the second step when you get in.
- The final step is to bring them back to a low simmer and cook off the rest of the liquid and serve–that takes about 10 minutes or so.
- You can simmer some bacon or ham hock in with them if your bouillon isn’t too salty.
- Add bacon bits or sauteed onions at the end (optional).
To slow cook: Cook the beans on the stove as directed then transfer to a slow cooker to keep warm.
To make ahead: Cook half way and then cool to room temperature and refrigerate for up to 4 days. Rewarm on the stove or in a slow cooker.
To freeze: These do not freeze.
How to make canned green beans taste better
Just because your beans come canned and from a grocery store doesn’t mean they can’t have that classic slow-cooked flavor you crave. Easy steps and no-fuss.
Ingredients
- 2 14.5 ounce cans green beans of your choice canned in water
- 1 teaspoon beef bouillon base We tested with Better than Bouillon Beef base
Instructions
- In a medium sauce pan, empty in the cans of green beans with their water. Add the beef bouillon.
- Bring to a boil over high heat. Reduce heat to medium-high and cook until the water reduces by 3/4. Turn off heat and set beans aside on the stovetop or in the fridge for one to two hours or overnight is fine.
- When ready to eat, bring the beans back to a simmer on the stove top and cook to remove the remaining water. Serve warm.
Nutrition
Calories: 63kcal
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I have 2 suggestions, first only use the Del Monte canned “Whole Green beans” not the cut ones (the whole ones are Blue Lake too). I don’t know why but cut Blue lake beans do not turn out with the same flavor or texture AT ALL. Locally our WalMart and Food Lion carry the whole ones. Second, drain the liquid from the can, fill with fresh cool water to rinse the beans and pour that water off (do this twice) then fill with fresh cool water, add your bouillon and cook as directed. This gets rid of 90% of the metallic flavor problem. That will take the taste up to a whole new level and you may not need to cook them as long either. I use 1 Knorr beef bouillon cube per can of beans, it’s a little on the saltier end but it tastes great!
Thanks for your thoughts Marcia. Everyone has tweaks they like. I live in the south and we have access to bean brands beyond Del Monte and I prefer those. And the tin flavor is removed when you buy a brand that lines the cans and/or you grow your own. I don’t know if you have seen much about the food philosophy here on Feast and Farm (most people don’t read the about page and that’s okay) but we are working hard toward less processed food so a Knorr cube wouldn’t be on my list of recommended bouillons but I’m glad you like your version. I won’t knock it or your beans at all. –Rachel
How long does it usually take to cook down the 90% of liquid? Mine have been cooking for a while, maybe I need to drain some of it off?
Nah Shell, just turn the heat up some if you need to. It shouldn’t take more than 30 to 35 minutes to get the liquid reduced (it depends a lot on how fast you’re cooking them obviously) but somewhere in that range. –Rachel
On my third round of making these. Thank you for providing a clear and concise way to eliminate that “tinny” flavor from canned green beans. Without your help, my canned beans would still be relegated to “mushy mystery vegetable” in a soup. Now they’re the star of their own show!
Great job Annette!
Are you adding boiling water to the better than bouillon or just adding the tsp bouillon to the beans?
Just adding it to the beans with the water they are canned in Donna. –Rachel
How many days can you eat on the green beans After you put them in the refrigerator
Goodness Lori…I’d say a week wouldn’t be out of the question. Just heat them up well and you should be fine. –Rachel
Going to fix this recipe for a Church member who just loss her Husband.
Thanks for sharing.
I’m going to cook these today by adding shitake mushrooms( i have dried ones in pantry) I have them soaking nright now h, thanks for your recipe
Sure Jackie! Mushrooms add a great umami flavor to recipes. I hope you enjoy them! –Rachel
I would like to suggest adding a 1/4 to 1/2 packet of Lipton Onion Soup Mix to the recipe.
You’re welcome to suggest it Dan! It’s not something I use–pre-packaged seasonings often contain additives we don’t cook with (this blog focuses on “real food” which means avoiding the factory made items like onion soup mix) but if someone has a homemade version I’m sure I could get on board with that. –Rachel
I appreciate how Rachael makes the recipes seem easy enough for me to attempt and her down home cozy style. The food she prepares looks yummy & she’s very encouraging to the point you actually want to try making it!
I do want to you to try making it Jane! Thank you for your kind words. –Rachel
Would this work with chicken bouillon too? I have that on hand but not beef.
It does Candi. I don’t think it’s as good but it works okay. –Rachel