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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you lost me at “overnight” if I had the time I would just go buy fresh green beans
Well Jesse, it says “one to two hours or overnight” so that means you can cook them, stick them in the fridge and reheat them the next day. I think you mis read that. –Rachel
So the reason I stumbled on your blog was that I needed fresh green beans for a green bean recipe but I only have canned on hand. Long story short I think I’m going to skip my original plan and find something to whip up tomorrow from your blog. You have a new fan! Thanks!!
I needed green beans for 75 people and wanted something simple. Used this recipe and the turned out great. Everyone loved them. Thank you!
That’s so great Kevin! Glad to hear it! –Rachel
@Kevin Owens @Rachel Ballard did you add more better than bouillon for a larger batch? I’m making 4 large cans of green beans for Christmas Eve dinner so it would be greatly appreciated to know before then.
Jeni, I would multiply the amount times four–assuming that you have 4 28-ounce cans. Should work just fine! –Rachel
Delicious !!! In spite of my worrying about too much salt from using only one can of green beans and one whole Knorr Vegerable Bouillon cube. (I had not read the recipe all the way through when I started cooking) It was a tad salty but I served it with unsalted grits – delicious combo.
I was wondering why you advise against using Knorr Bouillon … the Veg. brand doesn’t have gelatin but does have MSG .
I’m looking forward to trying out some more of your yummy sounding recipes. Thank you.
I’m glad you worked it out–and yes, always read a recipe through at least twice before making anything new. And I didn’t advise against Knorr specifically did I? I just recommend a certain brand because of what you ran in to–a different brand with a different level of salt. When I test a recipe, I recommend the brand I test with and like so that my readers get the same result at home. Bouillons vary widely in salt levels and I do my best to help prevent those problems. As you mentioned as well, MSG is an additive many people have trouble eating so I try to offer options to avoid that as well. –Rachel
Used chicken bouillon because that’s all I had! *chefs kiss* fabulous!!!! Now my go to secret! Lol
Wonderful Sabrina!
Hi Sabrina, I cook my can green beans like you, with chicken granules. I always use the Knorr brand. To me its better tasting then the American bullion. Most the time I brown off Bacon pieces and sometimes I also add skinless smoked sausage. Comes out tasting great.
Could not believe how good these were!
Glad you enjoyed them Anita!
Your recipe gets a 5 star rating from my incredibly picky (the biggest understatement of the century!!) eater (my man-child). In your article you mentioned that you can your own green beans. I’m growing my first garden this year and the amount of green beans we are getting is just to much to keep up with…if I eat one more green beans I think I’ll turn into one! I figured if I’m going to grow a garden I may as well go all the way and learn to can my harvest. Do you happen to have a canning recipe on your site I’m overlooking?
Wonderful Crystal! I love it when the picky eaters change their minds!! And you know…I’ve been canning green beans for 20 years and don’t have a post here! I’ll make one this year as soon as my green beans are in and ready to pick but I’d recommend anything by Ball canning for your reference material. Get a book and use it forever! –Rachel
Did exactly as noted and my super finicky 11 year old finished the beans before the fish and macaroni Truly can’t praise this great recipe enough. Thank you so much!
That’s high praise right there Mom. Way to go! –Rachel
I added some bacon bits and minced onion, which added great flavor. Awesome recipe!
Great to hear Theresa! –Rachel
Would chicken bouillon work just as well?
Yes probably Ken. Feel free to try it. –Rachel
Can you do this recipe with French Cut style green beans??
Absolutely Sean!