Canned Veggies … 5 Recipes for Pantry Cooking: Green Beans

By | November 8, 2011

2 of 3: Green Beans

Think beyond dumping the can into a saucepan and adding some salt and pepper. Think five meals using at least one can of green beans. If you stocked up like me (there is still time, just run to Kroger), then you will want something fun to try otherwise you might get tired of those green thingies.

Once again (like with my post on Peas and Carrots) I pulled five recipes from the Food Network and modified them to work with my pantry. Here is what I have come up with that is a little different than the ordinary.

Red Wine Beef Stew(For cooking instructions, please click the recipe title to be directed to the Food Network.)

Lieberman’s Red Wine Beef Stew with Potatoes and Green Beans

Modified Ingredient List: ($6.50 worth of pantry/fridge items)

  • 2 pounds beef chuck for stew, cut into 1-inch cubes (substitute chicken if that’s what you have)
  • salt and black pepper
  • 3 tablespoons butter
  • 2 cans carrots, drained and rinsed
  • 3 tbsp. onion powder
  • 2 tablespoons all-purpose flour
  • 2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
  • 1 can tomato sauce
  • 1 tsp. red wine vinegar
  • 1 can canned crushed tomatoes
  • 3 tsp. dried crushed rosemary
  • 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks (or two cans potatoes)
  • 2 cans green beans, drained and rinsed

Emeril’s Chicken Stir-Fry with Green Beans

Modified Ingredient List: ($4.50 worth of pantry/fridge items)

  • 3 cans chicken breast
  • 3 tablespoons soy sauce
  • 3/4 teaspoon Asian spice blend (optional)
  • 1/4 cup vegetable oil
  • 2 cans green beans, drained and rinsed
  • 1 tablespoon minced garlic
  • 1/4 cup roughly chopped dry roasted peanuts
  • 1 tsp. peanut butter     (These items replace hoisin sauce. Mix well and then use in recipe.)
  • 1 tsp. molasses or honey
  • 5 drops hot sauce
  • 1 tsp. white wine vinegar
  • 1/4 teaspoon red pepper flakes
  • Chopped green onions, for garnish

Lieberman’s Warm Dijon Potato Salad with Green Beans

Modified Ingredient List: ($3.00 worth of pantry/fridge items)

  • 3 pounds Yukon or baby white potatoes
  • 2 cans green beans, drained and rinsed
  • 1/2 cup mayonnaise
  • 2 tablespoons whole grain Dijon mustard
  • 1 tbsp. onion powder
  • 3 tablespoons red wine vinegar
  • 3 tbsp. black pepper
  • 3 tbsp. parsley

Gina’s Green Bean Salad

Modified Ingredient List: ($2.50 pantry/freezer items)

  • 3 cans green beans, drained and rinsed
  • 2 tbsp. onion powder
  • 6 slices deli ham, diced
  • 1/4 cup slivered almonds or walnuts
  • 2 tsp. dill
  • 1 tbsp. lemon juice
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper

Giada’s Tuna and Green Bean Salad

Modified Ingredient List: ($6.00 worth of pantry/freezer items)

  • 3 cans french-style green beans, drained and rinsed
  • 3 teaspoons salt, plus more to taste
  • 1 large potatoes, diced
  • 1/3 cup lemon juice
  • 2 tbsp. minced garlic
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon freshly ground black pepper
  • 1 can diced tomatoes, drained and rinsed
  • 1 tbsp. basil
  • 1 tbsp. parsley
  • 9 ounces canned tuna packed in oil, drained

Do you have any good recipes that uses green beans? What is your favorite way to make green been casserole?

2 thoughts on “Canned Veggies … 5 Recipes for Pantry Cooking: Green Beans

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