17 Delicious Canned Green Bean Recipes Easy to Make

Feeling stuck in a dinner rut? Canned green beans might just be your pantry’s unsung heroes! Perfect for whipping up quick, comforting meals that don’t skimp on flavor, these versatile veggies are about to shine in 17 easy-to-make recipes. From hearty casseroles to zesty salads, get ready to transform the humble green bean into your new go-to ingredient. Let’s dive into these delicious ideas that’ll have everyone asking for seconds!

Green Bean Casserole

Many evenings, when the light fades softly into the horizon, I find myself drawn to the kitchen, where the simple act of cooking becomes a meditation. Tonight, it’s the humble green bean casserole that calls to me, a dish that weaves together comfort and nostalgia in every bite.

Ingredients

• For the casserole:
  • 1 pound fresh green beans, trimmed and halved
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1/4 teaspoon black pepper
• For the topping:
  • 1 1/3 cups French fried onions

Instructions

1. Preheat your oven to 350°F (175°C), allowing it to reach the perfect temperature for baking.
2. In a large mixing bowl, combine the condensed cream of mushroom soup, milk, soy sauce, and black pepper, whisking until smooth. Tip: For a richer flavor, consider using whole milk.
3. Add the trimmed and halved green beans to the bowl, tossing gently to coat them evenly with the sauce.
4. Transfer the mixture to a 1 1/2-quart baking dish, spreading it out into an even layer. Tip: A glass dish offers the best heat distribution for even cooking.
5. Sprinkle the French fried onions evenly over the top, creating a golden crust that will crisp beautifully in the oven.
6. Bake for 25 minutes, or until the casserole is bubbling around the edges and the onions are a deep golden brown. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.

Beneath its crispy, golden topping, the green bean casserole reveals a creamy, tender heart, a contrast that delights with every forkful. Serve it alongside a roasted turkey or as a standalone comfort dish on a chilly evening, and let the flavors speak for themselves.

Garlic Butter Green Beans

Perhaps there’s no simpler joy than the crisp snap of fresh green beans, especially when they’re draped in a luxurious cloak of garlic butter. This dish, a humble yet elegant side, transforms the ordinary into something memorable with just a few thoughtful touches.

Ingredients

• For the beans:
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 3 minutes, until bright green and slightly tender.
2. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. This preserves their vibrant color and crisp texture.
3. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute, until fragrant but not browned, to avoid bitterness.
4. Add the blanched green beans to the skillet, tossing to coat evenly with the garlic butter. Season with salt and pepper, and cook for another 2 minutes, stirring occasionally, until the beans are heated through.
5. Transfer the beans to a serving dish, drizzling any remaining garlic butter over the top for extra flavor.

Might you find the beans carry a delightful crunch, their edges glossed with the rich, aromatic butter. Serve them alongside a roasted chicken or atop a rustic piece of bread to soak up every last drop of that garlicky goodness.

Green Bean Almondine

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels both elegant and effortlessly simple, like Green Bean Almondine. It’s a reminder of how the smallest ingredients can come together to create something truly memorable.

Ingredients

• For the beans:
  • 1 pound fresh green beans, trimmed
  • 4 cups water
  • 1 teaspoon salt
• For the almondine:
  • 2 tablespoons unsalted butter
  • 1/2 cup sliced almonds
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add 1 teaspoon of salt and the trimmed green beans to the boiling water. Cook for 4 minutes, or until the beans are bright green and just tender.
3. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. This preserves their vibrant color and crisp texture.
4. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter.
5. Add 1/2 cup of sliced almonds to the skillet. Toast them, stirring frequently, for 2-3 minutes, or until they’re golden and fragrant.
6. Drain the green beans and add them to the skillet with the almonds. Toss gently to combine.
7. Drizzle 1 tablespoon of lemon juice over the beans and almonds. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss again to evenly distribute the flavors.
8. Cook for an additional 2 minutes, just until the beans are heated through.

This dish shines with the crisp-tender bite of the green beans, the buttery crunch of the almonds, and a bright hint of lemon. Try serving it alongside a roasted chicken or as part of a holiday spread for a touch of elegance.

Sautéed Green Beans with Bacon

Just like the quiet moments before dawn, this dish brings a simple, comforting presence to the table. It’s a humble combination of crisp green beans and savory bacon, sautéed to perfection, offering a warm embrace with every bite.

Ingredients

• For the sauté:
  • 1 pound fresh green beans, trimmed
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

1. In a large skillet over medium heat, cook the bacon pieces until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same skillet, add the olive oil to the bacon fat and heat over medium-high heat.
3. Add the green beans to the skillet, seasoning them with salt, pepper, and garlic powder. Sauté for 5-7 minutes, stirring occasionally, until the beans are tender but still crisp.
4. Return the cooked bacon to the skillet and toss with the green beans for 1 minute to combine and reheat the bacon.
5. Tip: For extra flavor, add a splash of apple cider vinegar to the green beans while they sauté.
6. Tip: Ensure the green beans are dry before adding them to the skillet to prevent oil splatters.
7. Tip: For a vegetarian version, omit the bacon and use smoked paprika to mimic the smoky flavor.

Unassuming yet deeply satisfying, the crisp-tender green beans paired with the smoky bacon create a harmony of textures and flavors. Serve this dish alongside a creamy mashed potato or over a bed of quinoa for a wholesome meal.

Green Bean Salad with Feta

Moments like these call for simplicity, a return to the basics with a dish that whispers of summer and the gentle crunch of fresh greens. This green bean salad, adorned with creamy feta, is a testament to the beauty of minimalism in cooking, where each ingredient shines.

Ingredients

• For the salad:
  • 1 lb fresh green beans, trimmed
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat. Add the green beans and cook for 3 minutes, until bright green and slightly tender.
2. Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain and pat dry with a clean towel.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
4. Place the green beans in a large serving bowl. Drizzle the dressing over the beans and toss gently to coat.
5. Sprinkle the crumbled feta cheese and sliced almonds over the salad. Toss lightly to distribute evenly.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The crispness of the green beans pairs beautifully with the creamy feta and the crunch of almonds, creating a symphony of textures. Try serving it alongside grilled chicken or as a standalone dish for a light, refreshing meal.

Green Bean Stir Fry

How often do we overlook the simple pleasures in life, like the crisp snap of fresh green beans or the gentle sizzle of garlic in a hot pan? Today, let’s slow down and savor the process of creating a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• For the stir fry:
  • 1 lb fresh green beans, trimmed
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the vegetable oil to the wok, swirling to coat the surface evenly.
3. Toss in the minced garlic and sliced onion, stirring constantly for about 30 seconds until fragrant but not browned.
4. Increase the heat to high and add the green beans, stirring frequently for 3-4 minutes until they start to blister and turn bright green.
5. While the beans cook, whisk together the soy sauce, oyster sauce, sugar, and water in a small bowl until the sugar dissolves.
6. Pour the sauce over the green beans, reducing the heat to medium. Cover and let simmer for 2 minutes to allow the flavors to meld.
7. Remove the lid and continue to cook for another minute, or until the sauce has thickened slightly and coats the beans evenly.

Often, the best dishes are those that speak to the heart through their simplicity. The green beans should be tender yet crisp, with a glossy sheen from the savory-sweet sauce. Try serving this stir fry over a bed of steamed jasmine rice or alongside grilled chicken for a complete meal that delights the senses.

Green Bean Soup

Kindly imagine a bowl of warmth that cradles the soul, a simple yet profound green bean soup that whispers of home and comfort. This dish, with its humble beginnings, transforms into a velvety embrace, perfect for those reflective evenings when time seems to stand still.

Ingredients

• For the soup:
  • 1 cup dried green beans, rinsed
  • 4 cups water
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
• For garnish:
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and minced garlic to the pot, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Pour in the rinsed green beans and water, bringing the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, or until the beans are tender. Tip: Stir the soup occasionally to ensure even cooking.
5. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half of the soup.
6. Stir in the salt, adjusting according to your preference. Tip: Taste the soup before adding more salt to avoid over-seasoning.
7. Ladle the soup into bowls and garnish with fresh parsley and lemon zest before serving.

Velvety and rich, this green bean soup carries a delicate balance of earthiness and brightness, thanks to the lemon zest. Serve it with a slice of crusty bread for dipping, or enjoy it as is, letting its simplicity shine.

Green Bean and Potato Curry

Beneath the quiet hum of the kitchen, the simple act of preparing a meal becomes a moment of solace. Today, we’re embracing the warmth of a Green Bean and Potato Curry, a dish that marries the earthiness of its main ingredients with the vibrant spices that dance through each bite.

Ingredients

• For the curry base:
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
• For the main ingredients:
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 2 medium potatoes, peeled and cubed
  • 1 cup coconut milk
  • 1 cup water
  • Salt to taste

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin seeds, coriander powder, and chili powder, stirring well to coat the onions and garlic in the spices.
5. Add the green beans and potatoes to the pan, stirring to mix with the spiced onion base.
6. Pour in the coconut milk and water, then bring the mixture to a gentle simmer.
7. Cover the pan and reduce the heat to low, allowing the curry to cook for 20 minutes, or until the potatoes are tender when pierced with a fork.
8. Season with salt to taste, then remove from heat.

Rich in flavor and comforting in texture, this curry offers a delightful contrast between the soft potatoes and the slight crunch of the green beans. Serve it over a bed of steamed rice or with warm, fluffy naan to soak up every last drop of the creamy sauce.

Green Bean and Tomato Stew

Now, as the light fades softly into the evening, there’s a comforting simplicity in preparing a dish that feels like a gentle embrace. This Green Bean and Tomato Stew is a humble yet vibrant dish, where the freshness of the ingredients sings in harmony, offering a warm, nourishing meal that’s as easy to make as it is satisfying to eat.

Ingredients

• For the stew base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the vegetables:
  • 1 lb green beans, trimmed and cut into 2-inch pieces
  • 4 medium tomatoes, diced
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For finishing:
  • 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the pot, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
4. Add the green beans to the pot, stirring to coat them in the oil and onion mixture, and cook for 3 minutes.
5. Mix in the diced tomatoes, salt, black pepper, and dried oregano, bringing the mixture to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, or until the green beans are tender but still vibrant.
7. Remove the pot from the heat and stir in the fresh parsley.

Might this stew be the quiet comfort you’ve been searching for? The tender green beans and juicy tomatoes meld together in a broth that’s both light and deeply flavorful, perfect when served over a mound of fluffy rice or with a slice of crusty bread to soak up every last drop.

Green Bean and Mushroom Saute

Lazing through the afternoon, the thought of a simple yet nourishing dish comes to mind, one that brings together the earthy tones of mushrooms with the crisp freshness of green beans. It’s a dish that speaks of quiet moments and the joy of savoring each bite.

Ingredients

• For the saute:
• 1 tbsp olive oil
• 2 cups green beans, trimmed and halved
• 1 cup mushrooms, sliced
• 1 clove garlic, minced
• Salt, 1/4 tsp
• Black pepper, 1/8 tsp

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 2 cups green beans to the skillet, stirring occasionally, for 5 minutes until they start to soften but remain crisp.
3. Introduce 1 cup mushrooms and 1 clove garlic to the skillet, continuing to saute for another 4 minutes. The mushrooms should release their moisture and begin to brown slightly.
4. Season with 1/4 tsp salt and 1/8 tsp black pepper, stirring to combine evenly. Cook for an additional minute to blend the flavors.
5. Remove from heat and let sit for 2 minutes before serving to allow the flavors to meld together beautifully.

As the dish settles, the green beans retain a delightful crunch against the tender mushrooms, creating a harmonious balance. A sprinkle of toasted almonds or a dash of lemon zest can elevate this simple saute into something truly special.

Green Bean and Chicken Casserole

Yesterday, as the evening light faded, I found myself craving something comforting yet simple, a dish that feels like a warm hug on a cool evening. That’s when the idea of a Green Bean and Chicken Casserole came to mind, a humble dish that marries the crispness of green beans with the tender richness of chicken, all enveloped in a creamy sauce.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp garlic powder
• For the casserole:
  • 2 cups fresh green beans, trimmed and halved
  • 1/2 cup French fried onions

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a medium bowl, whisk together the cream of mushroom soup, milk, cheddar cheese, and garlic powder until smooth.
4. Spread the cooked chicken evenly at the bottom of the prepared baking dish. Layer the green beans over the chicken.
5. Pour the sauce mixture over the green beans and chicken, ensuring everything is evenly coated. Tip: Gently shake the dish to help the sauce settle into the layers.
6. Sprinkle the French fried onions evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the onions are golden brown. Tip: For an extra crispy topping, broil for the last 2 minutes of baking.

Delightfully, the casserole emerges from the oven with a golden crust that gives way to a creamy, comforting interior. The green beans retain a slight crunch, offering a pleasant contrast to the tender chicken. Serve it alongside a crisp salad or over a bed of fluffy rice for a meal that feels both nourishing and indulgent.

Green Bean and Beef Stir Fry

Dusk settles softly outside, and here in the kitchen, the sizzle of beef meeting hot pan fills the air with promise. This Green Bean and Beef Stir Fry is a dance of textures and flavors, a simple yet profound dish that speaks of home and heart.

Ingredients

• For the stir fry:
  • 1 lb beef sirloin, thinly sliced
  • 2 cups green beans, trimmed
  • 2 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water

Instructions

1. Heat a large pan over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add 1 tbsp of vegetable oil to the pan, swirling to coat evenly. Tip: Ensure the pan is hot enough to sear the beef, locking in juices.
3. Add the sliced beef in a single layer, cooking undisturbed for 2 minutes to achieve a golden crust. Flip and cook for another 2 minutes. Remove beef and set aside.
4. In the same pan, add the remaining 1 tbsp of vegetable oil and the green beans. Stir-fry for 3 minutes until bright green but still crisp. Tip: High heat is key to maintaining the beans’ vibrant color and crunch.
5. Return the beef to the pan. Pour the sauce mixture over, stirring to combine. Simmer for 2 minutes until the sauce thickens slightly. Tip: The sauce should coat the back of a spoon when ready.
6. Remove from heat and let stand for 1 minute before serving to allow flavors to meld.

Silky strips of beef contrast beautifully with the snap of green beans, all wrapped in a glossy, savory sauce. Serve over a mound of steamed rice or alongside a crisp salad for a meal that feels both nourishing and indulgent.

Green Bean and Corn Salad

As the late summer sun casts its golden glow, I find myself drawn to dishes that celebrate the season’s bounty with simplicity and grace. This green bean and corn salad is a testament to that, a dish that whispers of garden-fresh vegetables and the joy of eating with the seasons.

Ingredients

• For the salad:
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 2 cups fresh corn kernels (about 3 ears)
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh basil leaves, thinly sliced
• For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 3 minutes, until bright green and crisp-tender.
2. While the green beans cook, prepare an ice bath in a large bowl. Drain the green beans and immediately plunge them into the ice bath to stop the cooking process. Drain again and pat dry.
3. In a large mixing bowl, combine the blanched green beans, corn kernels, red onion, and basil.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
5. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Only the crunch of the green beans and the sweetness of the corn can tell the full story of this salad. Serve it alongside grilled chicken or fish for a meal that sings of summer, or enjoy it as a standalone dish that’s as nourishing as it is delightful.

Green Bean and Carrot Medley

Reflecting on the simplicity of summer’s bounty, this dish brings together the crispness of green beans and the sweetness of carrots in a harmonious medley. It’s a celebration of colors and textures, gently cooked to preserve their vibrant essence and nutritional goodness.

Ingredients

• For the vegetables:
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 cup carrots, peeled and sliced into thin rounds
• For the seasoning:
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions

1. Heat a large skillet over medium heat and add the olive oil, allowing it to warm for about 1 minute until shimmering slightly.
2. Add the green beans and carrots to the skillet, stirring gently to coat them in the oil. Tip: Ensure the vegetables are dry before adding to the skillet to prevent splattering.
3. Sprinkle the salt and black pepper over the vegetables, continuing to stir occasionally for even seasoning distribution.
4. Cover the skillet with a lid and reduce the heat to low, allowing the vegetables to steam for 5 minutes. Tip: The lid helps to trap steam, cooking the vegetables evenly without losing too much moisture.
5. Remove the lid and increase the heat to medium-high, stirring the vegetables for another 2-3 minutes until they are tender yet still crisp. Tip: This step adds a slight char for extra flavor.
6. Drizzle the lemon juice over the medley, tossing gently to combine, then remove from heat.

Light and vibrant, this medley offers a delightful crunch with a hint of citrusy brightness. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a light lunch.

Green Bean and Onion Saute

Zephyrs of August bring with them the tenderest green beans, their crispness a whisper of summer’s bounty. Today, let’s gently coax their flavors into a simple, yet profound, Green Bean and Onion Saute, a dish that speaks of quiet evenings and the joy of uncomplicated meals.

Ingredients

• For the saute:
• 1 pound fresh green beans, trimmed
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion to the skillet, stirring occasionally, until they become translucent and slightly golden, about 5 minutes.
3. Tip: Resist the urge to stir too frequently; letting the onions sit allows them to caramelize slightly, deepening the dish’s flavor.
4. Increase the heat to medium-high and add the green beans, salt, and pepper. Stir to combine.
5. Cook, stirring occasionally, until the green beans are bright green and tender-crisp, about 6-8 minutes.
6. Tip: A splash of water can help steam the beans if they’re not cooking evenly.
7. Reduce the heat to low and stir in the butter until melted and coating the beans and onions, about 1 minute.
8. Tip: The butter adds a rich finish, but for a lighter version, it can be omitted.

Here, the green beans retain a slight crunch, a contrast to the soft, sweet onions, all brought together with a silky sheen. Serve this alongside grilled chicken or atop a rustic piece of toast for a meal that feels both nourishing and indulgent.

Green Bean and Garlic Pasta

Zenfully, the simplicity of fresh green beans and the pungent aroma of garlic come together in this comforting pasta dish, a testament to the beauty of minimal ingredients creating maximum flavor. It’s a dish that whispers of late summer evenings, where time seems to slow just enough to savor each bite.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the green beans and garlic:
  • 1 cup green beans, trimmed and halved
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
• For finishing:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon zest

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the spaghetti, stirring occasionally to prevent sticking. Cook for 8-10 minutes, or until al dente.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Add the green beans to the skillet, stirring to coat with the garlic oil. Cook for 5 minutes, or until the beans are tender yet crisp.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the green beans, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the grated Parmesan cheese and lemon zest until evenly distributed.

This dish delights with its contrasting textures—the al dente pasta against the crisp-tender green beans—and a flavor profile that balances the sharpness of garlic with the brightness of lemon. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the savory sauce.

Green Bean and Cheese Bake

Dusk settles softly outside, and here in the kitchen, the comforting aroma of green bean and cheese bake begins to fill the air, a simple dish that feels like a warm hug on a cool evening.

Ingredients

• For the green beans:
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
• For the cheese sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 1 tablespoon melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Toss the green beans with olive oil and salt, then spread them in the prepared dish. Roast for 15 minutes until slightly tender.
3. While the beans roast, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 3-4 minutes, stirring constantly.
5. Remove the saucepan from heat and stir in the cheddar cheese and black pepper until the cheese is fully melted and the sauce is smooth.
6. Pour the cheese sauce over the roasted green beans, covering them evenly.
7. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the cheese-covered beans.
8. Bake for 20 minutes, or until the topping is golden and the sauce is bubbly around the edges.

You’ll find the green beans retain a slight crunch, enveloped in a creamy, cheesy sauce with a crispy, buttery topping. Serve it alongside a crisp salad for a delightful contrast in textures.

Conclusion

Feast your way through these 17 easy and delicious canned green bean recipes that promise to spice up your meals with minimal effort! Whether you’re a busy parent or a cooking novice, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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