Best 9 Canned Green Beans Recipes

SOUTHERN STYLE SEASONED GREEN BEANS (FROM CANNED)

Steps:

• Cook the bacon in a heavy sauce pan (do not crisp the bacon, just cook enough to extract the drippings). Remove from heat.
• Empty the 2 cans of cut green beans into the sauce pan directly on top of the cooked bacon and drippings.
• Add salt to taste and then the 1/4 teaspoons of minced garlic. Stir well and return to heat.
• Bring to a boil over medium heat, then reduce heat to med-low, cover, and simmer for at least 30 minutes (1 hour is better).
• Serve and enjoy.
• NOTE - Use good quality canned green beans. My family prefers "flat beans" (Cut Italian Green Beans), but regular cut will taste just as good.

EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS

Steps:

• Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
• Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

EASY CANNED GREEN BEANS

Steps:

• 1. NOTE: this recipe is intended for green beans from a can.
• 2. Drain juice off green beans. Rinse beans well with cold water.
• 3. Place beans in sauce pan and add just enough cold tap water to barely cover beans.
• 4. Add remaining ingredients and bring to a boil for 1 minute.
• 5. Reduce heat and simmer for 15 - 20 minutes. Stir once or twice while cooking.

EASY CANNED GREEN BEANS

Steps:

• Pour green beans into small cooking pot.
• Add Water, Vinegar, Boulion cube and Oil.
• Bring to a boil.
• Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.

CANNED GREEN BEANS

Steps:

• 1. In a large pot, add all ingredients (add just enough water to cover the beans) and bring to a rolling boil. Turn down heat and boil until green beans begin to change color.
• 2. Meanwhile, wash and sterilize jar flaps and quart or pint jars (whichever you want to can in). Into pressure cooker pot, fill with hot water until about 1/4 full of water. Place pressure cooker on stove eye you will be cooking on (this saves back breaking labor of lifting heavy pot filled with jars later).
• 3. When jars are full, leave about a 1/4 - 1/2 inch head space at the top of the jar to allow for expansion as pressuring. Fill jar with hot liquid that beans have cooked in also leaving a headspace to allow for expansion. Place filled jar into pressure cooker pot, do not put lids on at this point as they may seal, then will unseal as pressuring and they may not reseal.
• 4. When green beans have boiled and changed color, with a slotted spoon, carefully put hot jars into a bowl (to keep from getting hot liquid everywhere) and fill with hot green beans, pressing down often with a spoon (you can get a lot more beans in a jar this way). Continue filling jars until pressure cooker is to capacity or until you run out of beans (sometimes I have some left over and I'll put them in the frig with the liquid until I can again and then I'll start with them.)
• 5. Put jar flaps and rings on jars and tighten, not TOO tight, now, wait until you remove them from the pressure cooker, then tighten lids. Place top on pressure cooker, then "jiggler" (pressure gauge). Pressure according to your pressure cooker direction book - mine says to pressure green bean quarts 25 minutes and pints 20 minutes at 10 lb. pressure. After cooking required time, remove cooker from eye of stove and set aside to cool. DO NOT remove "jiggler" (pressure gauge) or open top until cooled or you will lose liquid from jars or maybe scraping green beans off the ceiling.
• 6. When pressure has gone down and pot is cooled, remove jars from water

PICKLED GREEN BEANS CRISPY CANNED BY FREDA

Steps:

• 1. Trim washed beans 1/4 inch shorter than your jars.
• 2. In a large Pan, stir together vinegar, water and salt. Add garlic bring this to a rolling Boil over High heat. To each Jar, Place 1 Sprig of Dill in the bottom, add 1/8 tsp red pepper flakes. Now pack green beans tightly into your jars so they are standing on ends.
• 3. Next; Ladle the Boiling brine into the jars over the green beans, to within 1/4 inch from the tops. Discard the garlic. Seal with lids and rings. Place Jars in Hot Water Bath, so they are Covered with 1inch of water. Simmer, but do not boil for 10 minutes, to Process. Remove from water bath. Cool to room temp. you should hear jars seal. Check to make sure they seal . . Tip:(the center of the Lids should not move nor have a dome in it.) Let Pickles Ferment about 2-3 weeks before eating. Enjoy!! This recipe makes about 6 Pints or 3 Quarts, I Use Wide mouth Jars as they are easier to Pack.

GOOD CANNED GREEN BEANS - FROM BLAND CANNED TO GARDEN FRESH

Steps:

• Drain liquid out of can.
• Place green beans in pot and add water to cover.
• Add oil and seasonings. You may adjust seasoning amounts to taste.
• Bring to a boil.
• Reduce heat and simmer for about 45 minutes.

CANNED GREEN BEANS THAT DON'T TASTE LIKE CANNED GREEN BEANS!

Steps:

• Saute the onion, garlic and crushed red pepper flakes in 2 tablespoons of the olive oil over medium heat until the onions begin to start getting tender.
• Pour the green beans on top of the onion mixture and cover with a lid. Cook for about 5 minutes on low heat so that the beans can begin to take on the onion flavor.
• Add in the soy sauce, vinegar and two more tablespoons of the olive oil and half of a cup of water.
• Stir mixture together and cover with a lid and cook on low heat for 20-30 minutes.
• Before serving, drizzle the last tablespoon of the olive oil over the beans and season to taste with salt and pepper.

GREEN BEAN CASSEROLE (WITH CANNED GREEN BEANS)

Steps:

• 1. 1. In 1 ½ quart casserole, mix all ingredients except 2/3 c. onions. 2. Bake 30 minutes at 350 or until hot; stir. Top with 2/3 C. onions. Bake 5 minutes or until onions are golden brown.