Best 4 Vinegar Canned Beans Recipes
In the realm of culinary convenience, canned beans stand tall as a pantry staple, offering a quick and versatile solution for countless recipes. These humble legumes, preserved in their own flavorful juices, lend themselves to a myriad of culinary creations, from hearty soups and stews to vibrant salads and zesty dips. However, the true potential of canned beans is unlocked when they are combined with the tangy magic of vinegar.
This collection of vinegar-canned bean recipes takes your taste buds on a culinary adventure, showcasing the transformative power of vinegar in elevating the humble bean to new heights of flavor. From the classic Vinegar-Canned Green Beans, a timeless side dish with a tangy twist, to the innovative Vinegar-Canned Chickpea Salad, a refreshing and protein-packed lunch option, these recipes unlock a world of possibilities.
For those seeking a smoky and savory delight, the Vinegar-Canned Black Beans with Bacon offer a tantalizing combination of textures and flavors. Alternatively, the zesty Vinegar-Canned Pinto Beans add a pop of color and a burst of tang to your favorite Mexican-inspired dishes. And for a unique and flavorful twist, the Curry Vinegar-Canned Chickpeas offer a harmonious blend of spices and tang, perfect for adding depth to curries and stews.
Whether you're a seasoned home cook or a culinary novice, this curated collection of vinegar-canned bean recipes is sure to inspire and delight. Embrace the versatility of canned beans and let the tangy magic of vinegar transform your meals into extraordinary culinary experiences. Dive into the recipes and discover the endless possibilities that await!
BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
- Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
VINEGAR CANNED BEANS
Make and share this Vinegar Canned Beans recipe from Food.com.
Provided by Tona C.
Categories Vegetable
Time 1h15m
Yield 6 quarts, 36 serving(s)
Number Of Ingredients 5
Steps:
- Wash beans and snap. Cover with liquid mixture and bring to a boil. Boil for 15 minutes. Pack in jars while hot and seal.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
THREE-BEAN SALAD FOR 3
We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.
Tips:
- Choose high-quality, fresh beans for canning.
- Soak the beans overnight before cooking.
- Use a large pot to cook the beans, as they will expand during cooking.
- Add salt to the cooking water to help preserve the beans.
- Bring the beans to a boil, then reduce heat and simmer until tender.
- Drain the beans and rinse them with cold water.
- Pack the beans into sterilized jars, leaving 1 inch of headspace.
- Add vinegar, water, sugar, and salt to the jars.
- Process the jars in a boiling water bath for the recommended amount of time.
- Allow the jars to cool completely before storing them in a cool, dark place.
Conclusion:
Vinegar-canned beans are a delicious and versatile pantry staple. They can be used in a variety of recipes, from salads to soups to casseroles. They are also a good source of protein, fiber, and vitamins. By following the tips and steps outlined in this article, you can easily make your own vinegar-canned beans at home. So next time you're looking for a healthy and flavorful addition to your meals, reach for a jar of vinegar-canned beans.
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