Plating a can of vegetables
March 1, 2023 7:44 AM Subscribe
Can you share your favorite uses for canned vegetables? From mundane peas to marinated artichoke hearts, please spill the beans!
I want to explore more uses of canned vegetables. I have some assumptions about flavors and textures that I’ve recently challenged with tasty and successful recipes and I’d like to take that further.
Do you have favorite recipes or uses for canned vegetables? Are there certain applications or cooking methods a particular vegetable works best with? Do you have favorite brands or styles (e.g. salted, unsalted, marinated, canned in oil, whole, chopped)? Do you buy what's on your grocery store shelves or do you special order favorites?
All canned vegetables welcome!
I want to explore more uses of canned vegetables. I have some assumptions about flavors and textures that I’ve recently challenged with tasty and successful recipes and I’d like to take that further.
Do you have favorite recipes or uses for canned vegetables? Are there certain applications or cooking methods a particular vegetable works best with? Do you have favorite brands or styles (e.g. salted, unsalted, marinated, canned in oil, whole, chopped)? Do you buy what's on your grocery store shelves or do you special order favorites?
All canned vegetables welcome!
Marinated artichoke hearts: empty into bowl, devour straight while emitting furtive moans of pleasure.
posted by Rhedyn at 8:29 AM on March 1, 2023 [7 favorites]
posted by Rhedyn at 8:29 AM on March 1, 2023 [7 favorites]
Shhhhhhh....eat canned peas straight out of the can, cold, while camping on a cold night. YUM YUM YUM.
posted by atomicstone at 8:33 AM on March 1, 2023 [4 favorites]
posted by atomicstone at 8:33 AM on March 1, 2023 [4 favorites]
My mom makes a tasty salad with drained canned garbanzos and pickled beets. I can’t find a recipe similar to hers, but you could use your favorite vinaigrette and choice of fresh herbs/aromatics/other veg and have yourself a party in a bowl!
posted by Orange Dinosaur Slide at 8:41 AM on March 1, 2023 [1 favorite]
posted by Orange Dinosaur Slide at 8:41 AM on March 1, 2023 [1 favorite]
We eat something my wife calls "goop":
Or, this stretches the definition of vegetables, but they're canned and in the canned vegetable aisle: canned german potato salad is a quick side for bratwursts or meatloaf.
posted by AzraelBrown at 8:44 AM on March 1, 2023 [2 favorites]
- two cans of cream of celery soup, mix with two cans of milk
- One can of canned sweet peas (drained)
- One big tin, or two small tins, of tuna (drained)
Or, this stretches the definition of vegetables, but they're canned and in the canned vegetable aisle: canned german potato salad is a quick side for bratwursts or meatloaf.
posted by AzraelBrown at 8:44 AM on March 1, 2023 [2 favorites]
My version of the bean salad is:
One can each of chickpeas, kidney beans, and white beans
Drain and rinse thoroughly
Chop one rib celery and one medium carrot, plus 1/4 white onion or one scallion
Chop fresh herbs, possibly parsley, thyme, basil
Salt and pepper generously and add olive oil and a nice vinegar (I like white balsamic)
Let it sit for an hour before eating if you can stand to.
If you are making tacos, a can of pinto beans mixed with a generous helping of Hatch chilies and simmered to reduce is a fine way to go.
When I was 4 and my family went on a long sailing trip, my favorite meal was canned spaghetti with canned cherries for dessert. Recommended only in that particular situation, where danger and near-constant nausea from the fiberglass and diesel and heaving ocean made any pleasure acute. Plus I was 4 and didn't know from cherries.
posted by Lawn Beaver at 8:46 AM on March 1, 2023
One can each of chickpeas, kidney beans, and white beans
Drain and rinse thoroughly
Chop one rib celery and one medium carrot, plus 1/4 white onion or one scallion
Chop fresh herbs, possibly parsley, thyme, basil
Salt and pepper generously and add olive oil and a nice vinegar (I like white balsamic)
Let it sit for an hour before eating if you can stand to.
If you are making tacos, a can of pinto beans mixed with a generous helping of Hatch chilies and simmered to reduce is a fine way to go.
When I was 4 and my family went on a long sailing trip, my favorite meal was canned spaghetti with canned cherries for dessert. Recommended only in that particular situation, where danger and near-constant nausea from the fiberglass and diesel and heaving ocean made any pleasure acute. Plus I was 4 and didn't know from cherries.
posted by Lawn Beaver at 8:46 AM on March 1, 2023
green bean casserole. It's thanksgiving food, but it's good the rest of the year too!
canned beats in salad - ie: lettuce, tomatoes, pickles, beats.
creamed corn as comfort food.
tinned mushrooms for cooking into dishes, especially if you are busy and fresh mushrooms don't last long enough.
make your own pasta sauce with canned tomatoes and tomato paste (maybe with the can of mushrooms?) that's pretty good, IMO better than most jar sauces.
posted by The_Vegetables at 8:52 AM on March 1, 2023 [1 favorite]
canned beats in salad - ie: lettuce, tomatoes, pickles, beats.
creamed corn as comfort food.
tinned mushrooms for cooking into dishes, especially if you are busy and fresh mushrooms don't last long enough.
make your own pasta sauce with canned tomatoes and tomato paste (maybe with the can of mushrooms?) that's pretty good, IMO better than most jar sauces.
posted by The_Vegetables at 8:52 AM on March 1, 2023 [1 favorite]
I have made this Budget Bytes rice cooker Spanish Chickpeas and Rice a few dozen times using canned grilled artichokes and fire-roasted diced tomatoes. On the "keep warm" clickover I drop in some vegan feta and let it melt for a few minutes. If I don't have feta I eat it with a dollop of vegan sour cream.
posted by MagnificentVacuum at 9:00 AM on March 1, 2023 [2 favorites]
posted by MagnificentVacuum at 9:00 AM on March 1, 2023 [2 favorites]
I always used canned corn over frozen, I find the flavour is better. This is in the UK for context.
Peeled tinned potatoes are ideal for throwing into any style of curry and they're usually pre-cooked so they heat up really quickly.
posted by terretu at 9:10 AM on March 1, 2023 [3 favorites]
Peeled tinned potatoes are ideal for throwing into any style of curry and they're usually pre-cooked so they heat up really quickly.
posted by terretu at 9:10 AM on March 1, 2023 [3 favorites]
I warm drained artichoke hearts in brine in marinara sauce, then serve it over pasta.
posted by Lycaste at 9:32 AM on March 1, 2023 [1 favorite]
posted by Lycaste at 9:32 AM on March 1, 2023 [1 favorite]
Smitten Kitchen's Keepers book has a very good baked orzo with artichokes that uses canned artichokes.
I like to top a baked potato, after mashing a little butter and pepper in, with canned Le Seuer peas.
posted by daisyace at 9:43 AM on March 1, 2023 [1 favorite]
I like to top a baked potato, after mashing a little butter and pepper in, with canned Le Seuer peas.
posted by daisyace at 9:43 AM on March 1, 2023 [1 favorite]
Cowboy caviar is mostly canned corn and beans. Serve as a salsa with chips or add avocado and serve as-is or over lettuce as salad or side.
Vegetarian chili is mostly canned beans and tomatoes and optionally corn. Some canned green chiles or canned chipotle are secret ingredient chili gamechangers.
Frenched green beans with butter and lemon or a white sauce + (canned) mushrooms as a lazy green bean casserole.
Agree on artichoke hearts, great on their own, in salad, or added to pasta or soup.
Hearts of palm make a great ceviche subbed in for the fish/scallops/shrimp. Serve with tortilla chips.
I prefer salted though check the labels as I've found great inconsistency in salt among brands with organic almost always with less, sometimes much less, salt than non-organic.
I think brand does matter. The name-brand frenched green beans are better-trimmed and maybe even taste less tinny with a better amount of salt to me.
Canned beans and tomato products are pantry necessities. All beans including refried beans are economical and great to have on hand. Brand matters, some are too hard or off-tasting especially chickpeas.
Marinara - Canned tomatoes make marinara so much better and cheaper than the watery prepared jars or even the expensive thick so-overrated brands like Rao's. Freeze for later.
Salsa - A can of whole tomatoes in the blender plus whatever of these ingredients you like in a salsa - jalapeno, canned green chiles, onion, garlic, pepper flakes, canned chipotle plus sauce, salt, lime - or even make a trio of mild, green medium with green chile/jalapeno/garlic, and smoky hot with chipotle - better than most jars of purchased salsa. Use enough salt!
Tomato paste is a recipe necessity. Keep the leftover in a ziploc in the freezer and break off a piece when needed. Mix with more water than you think plus pinches of garlic powder, oregano, pepper flakes, salt to make a bangin pizza sauce. Alternately a can of tomato sauce works without the added water.
While recipes often call for crushed or diced, I highly prefer buying the whole tomatoes and blending or hand-crushing/tearing to the desired texture. I find the diced to be too hard due to the added calcium chloride unless it is a recipe that wants the retained texture after much cooking say a pasta - so if you want the hard tomato chunks in a chili use the diced but if you want the tomatoes to disappear into the chili then use pureed whole tomatoes.
I think the quality of canned tomatoes varies a lot and prefer to buy organic or otherwise better quality than generic or some brands. Undersalted are bad and hard to get the salt into, sometimes there are hard bits or the flavor is off. When cooking from scratch the quality of the ingredients set the results apart.
posted by RoadScholar at 9:52 AM on March 1, 2023 [3 favorites]
Vegetarian chili is mostly canned beans and tomatoes and optionally corn. Some canned green chiles or canned chipotle are secret ingredient chili gamechangers.
Frenched green beans with butter and lemon or a white sauce + (canned) mushrooms as a lazy green bean casserole.
Agree on artichoke hearts, great on their own, in salad, or added to pasta or soup.
Hearts of palm make a great ceviche subbed in for the fish/scallops/shrimp. Serve with tortilla chips.
I prefer salted though check the labels as I've found great inconsistency in salt among brands with organic almost always with less, sometimes much less, salt than non-organic.
I think brand does matter. The name-brand frenched green beans are better-trimmed and maybe even taste less tinny with a better amount of salt to me.
Canned beans and tomato products are pantry necessities. All beans including refried beans are economical and great to have on hand. Brand matters, some are too hard or off-tasting especially chickpeas.
Marinara - Canned tomatoes make marinara so much better and cheaper than the watery prepared jars or even the expensive thick so-overrated brands like Rao's. Freeze for later.
Salsa - A can of whole tomatoes in the blender plus whatever of these ingredients you like in a salsa - jalapeno, canned green chiles, onion, garlic, pepper flakes, canned chipotle plus sauce, salt, lime - or even make a trio of mild, green medium with green chile/jalapeno/garlic, and smoky hot with chipotle - better than most jars of purchased salsa. Use enough salt!
Tomato paste is a recipe necessity. Keep the leftover in a ziploc in the freezer and break off a piece when needed. Mix with more water than you think plus pinches of garlic powder, oregano, pepper flakes, salt to make a bangin pizza sauce. Alternately a can of tomato sauce works without the added water.
While recipes often call for crushed or diced, I highly prefer buying the whole tomatoes and blending or hand-crushing/tearing to the desired texture. I find the diced to be too hard due to the added calcium chloride unless it is a recipe that wants the retained texture after much cooking say a pasta - so if you want the hard tomato chunks in a chili use the diced but if you want the tomatoes to disappear into the chili then use pureed whole tomatoes.
I think the quality of canned tomatoes varies a lot and prefer to buy organic or otherwise better quality than generic or some brands. Undersalted are bad and hard to get the salt into, sometimes there are hard bits or the flavor is off. When cooking from scratch the quality of the ingredients set the results apart.
posted by RoadScholar at 9:52 AM on March 1, 2023 [3 favorites]
I really like hominy, rinsed and left to dry out on some paper towels, then pan-fried in a little oil until golden. It's a great addition to potato hash.
posted by mezzanayne at 10:24 AM on March 1, 2023 [3 favorites]
posted by mezzanayne at 10:24 AM on March 1, 2023 [3 favorites]
Canned or frozen vegetables improve instant ramen, even the fancier bowls. I usually do your basic corn,carrots,peas mix, but mushrooms, asian vegetable mix etc work well.
posted by TheAdamist at 10:38 AM on March 1, 2023 [1 favorite]
posted by TheAdamist at 10:38 AM on March 1, 2023 [1 favorite]
Canned peas? Olivye (Russian potato salad). Get Israeli dill pickles, not pickles that have sugar in the brine.
posted by never.was.and.never.will.be. at 10:47 AM on March 1, 2023 [1 favorite]
posted by never.was.and.never.will.be. at 10:47 AM on March 1, 2023 [1 favorite]
Olivye is also excellent with canned potatoes—they don’t fall apart when you dove them.
posted by corey flood at 11:12 AM on March 1, 2023
posted by corey flood at 11:12 AM on March 1, 2023
Canned Corn Elote!
Heat up a can of corn (microwave, saucepan or charred in a caste iron pan) and top with crema (or sour cream mixed with a little mayo or milk), cotija cheese (or another grated hard cheese) and your favorite hot sauce. Cilantro and squeeze of lime is optional. It's a really tasty comfort food that goes well with roasted veggies, protein of your choice, etc.
posted by annaramma at 11:19 AM on March 1, 2023 [2 favorites]
Heat up a can of corn (microwave, saucepan or charred in a caste iron pan) and top with crema (or sour cream mixed with a little mayo or milk), cotija cheese (or another grated hard cheese) and your favorite hot sauce. Cilantro and squeeze of lime is optional. It's a really tasty comfort food that goes well with roasted veggies, protein of your choice, etc.
posted by annaramma at 11:19 AM on March 1, 2023 [2 favorites]
Maple bacon green beans: cook 2-3 strips of bacon in a large skillet, drain excess grease, add 2 cans of drained French cut green beans and saute for about 10 minutes until most of the excess water has cooked out of the green beans. Add about 2 tablespoons of maple syrup and heat through for a couple more minutes. You can also add in slivered almonds/chopped walnuts, mushrooms, and/or onions.
Harvard beets
Sliced canned beets are also good with a dollop of sour cream and either dill or prepared mustard.
Canned mixed vegetables make a good vegetable beef soup that is great for using up small scraps of beef roast--brown about 1/2 lb of beef diced into small pieces (like chuck roast or other another tougher cut) and a diced onion, then add some garlic, a can of mixed vegetables, a can of diced tomatoes (or tomato sauce or paste or leftover spaghetti sauce or ...very forgiving, you get my drift), season with salt, pepper, dried parsley, a cube of beef boullion, and water to make soup consistency, then simmer for an hour.
Chili bean salad: mix together a can of regular corn, a can of diced tomatoes with japalenos aka Rotel-style tomatoes, and a can of chili beans, with a couple tablespoons of a neutral vegetable oil, a splash of lime juice, and a teaspoon or so of ground cumin.
You can add a cup or so of canned pumpkin to macaroni and cheese to add a little fiber and vitamins.
posted by drlith at 11:48 AM on March 1, 2023 [2 favorites]
Harvard beets
Sliced canned beets are also good with a dollop of sour cream and either dill or prepared mustard.
Canned mixed vegetables make a good vegetable beef soup that is great for using up small scraps of beef roast--brown about 1/2 lb of beef diced into small pieces (like chuck roast or other another tougher cut) and a diced onion, then add some garlic, a can of mixed vegetables, a can of diced tomatoes (or tomato sauce or paste or leftover spaghetti sauce or ...very forgiving, you get my drift), season with salt, pepper, dried parsley, a cube of beef boullion, and water to make soup consistency, then simmer for an hour.
Chili bean salad: mix together a can of regular corn, a can of diced tomatoes with japalenos aka Rotel-style tomatoes, and a can of chili beans, with a couple tablespoons of a neutral vegetable oil, a splash of lime juice, and a teaspoon or so of ground cumin.
You can add a cup or so of canned pumpkin to macaroni and cheese to add a little fiber and vitamins.
posted by drlith at 11:48 AM on March 1, 2023 [2 favorites]
Beet salad—toss canned beets (sliced or chopped) with goat cheese, roasted walnuts, vinaigrette, fresh parsley.
posted by music for skeletons at 12:19 PM on March 1, 2023
posted by music for skeletons at 12:19 PM on March 1, 2023
Tomatoes and beans, chickpeas and lentils are always in our store cupboard, and always in rotation. We have shakshuka several times a week. I love having ful for breakfast. We also have a lot of dark lentils (brown, black or green). Either in salads or stews or in a vegetarian shepherds pie. Right now I'm cooking the vegan recipe from this article with tinned chickpeas.
My sister-in-law blends artichoke hearts with parmesan cheese and olive oil, and a tiny bit of salt and chili for a lovely dip. She's on holiday right now, otherwise I would have asked her for the recipe, but I'm pretty sure you can taste your way through this.
Sweet corn tin well, I think. It's not something we eat a lot, but they are good in a meat-based shepherds pie (yes, we eat a lot of shepherds pie in our family). My sisters use them in lasagna as well, but I feel it is a sin against humanity. You don't have to share my drama.
The Bonduelle brand is far better than any others. They also have quick whole meals, which I haven't tried yet, but I trust them for everything.
Always have olives. My favorites are the big Greek ones and the tiny Provencal ones. There are a gazillion uses for olives, but they are also lovely as snacks.
Some of the more exotic tinned foods I like are:
tsukemono -- Japanese pickles. I buy them vacuum-packed rather than tinned. My favorites are the cucumbers and plums. You can use them as snacks or in rice dishes.
Wild cucumbers. Try them. They are so good.
Ajvar is a condiment you can spread on toast but also use as a seasoning in stews and sauces.
I think everyone here has jars of beets and red cabbage. The beets are chopped for salads and as sides for hash and cod or used as toppings for sandwiches. The red cabbage is used with pork in most of its forms.
Sauerkraut is good too, but IMO mostly with meat, in sandwiches or as a side. If you are vegetarian, I feel kimchi is more interesting. Maybe that's just me.
posted by mumimor at 12:37 PM on March 1, 2023 [1 favorite]
My sister-in-law blends artichoke hearts with parmesan cheese and olive oil, and a tiny bit of salt and chili for a lovely dip. She's on holiday right now, otherwise I would have asked her for the recipe, but I'm pretty sure you can taste your way through this.
Sweet corn tin well, I think. It's not something we eat a lot, but they are good in a meat-based shepherds pie (yes, we eat a lot of shepherds pie in our family). My sisters use them in lasagna as well, but I feel it is a sin against humanity. You don't have to share my drama.
The Bonduelle brand is far better than any others. They also have quick whole meals, which I haven't tried yet, but I trust them for everything.
Always have olives. My favorites are the big Greek ones and the tiny Provencal ones. There are a gazillion uses for olives, but they are also lovely as snacks.
Some of the more exotic tinned foods I like are:
tsukemono -- Japanese pickles. I buy them vacuum-packed rather than tinned. My favorites are the cucumbers and plums. You can use them as snacks or in rice dishes.
Wild cucumbers. Try them. They are so good.
Ajvar is a condiment you can spread on toast but also use as a seasoning in stews and sauces.
I think everyone here has jars of beets and red cabbage. The beets are chopped for salads and as sides for hash and cod or used as toppings for sandwiches. The red cabbage is used with pork in most of its forms.
Sauerkraut is good too, but IMO mostly with meat, in sandwiches or as a side. If you are vegetarian, I feel kimchi is more interesting. Maybe that's just me.
posted by mumimor at 12:37 PM on March 1, 2023 [1 favorite]
Lightly smash some drained chickpeas with a fork, then use them as you would tuna in tuna salad. So, mayo, mustard, chopped pickles, celery, and salt and pepper. You can veganize it with the vegan mayo.
Basic pantry soup: Sauté 1 chopped onion, 2 chopped carrots, and 3 sticks of celery and some garlic in olive oil, then add the following: 1 can of crushed or chopped tomatoes, 3 total cans of beans (I like 2 black beans, 1 kidney beans), 1 drained can of green beans, 1 small can of diced green or Hatch chiles, 1 small can of jalapenos, 1/4 a can of chipotles in adobo (chop peppers rough), 1 drained can of corn kernels, 1 drained can of beets (chop rough), and either 2-3 rough diced potatoes or a 1-2 drained cans of new potatoes. If you have additional cans of vegetables or even vegetables going soft and sad in the fridge, chop them and add. Add 1 can of broth, more if you want more liquid, and either Instant Pot Manual--High for 15 minutes with quick release, or simmer on the stove until you can bite all the vegetables easily. Salt to taste but I think you won't need it because the vegetables are salted in canning.
Jiffy corn "bread" mix with a can of cream style corn mixed in is good-- cream style corn is also nice in pancakes. Drained canned potatoes pan-fried with paprika and/or cayenne until crispy on the outside, then served with a dollop of yogurt or sour cream are also lovely.
I don't give a damn about brand with the exception of Ranch Style Beans, which are an "open can, heat" meal on their own.
posted by blnkfrnk at 12:42 PM on March 1, 2023 [1 favorite]
Basic pantry soup: Sauté 1 chopped onion, 2 chopped carrots, and 3 sticks of celery and some garlic in olive oil, then add the following: 1 can of crushed or chopped tomatoes, 3 total cans of beans (I like 2 black beans, 1 kidney beans), 1 drained can of green beans, 1 small can of diced green or Hatch chiles, 1 small can of jalapenos, 1/4 a can of chipotles in adobo (chop peppers rough), 1 drained can of corn kernels, 1 drained can of beets (chop rough), and either 2-3 rough diced potatoes or a 1-2 drained cans of new potatoes. If you have additional cans of vegetables or even vegetables going soft and sad in the fridge, chop them and add. Add 1 can of broth, more if you want more liquid, and either Instant Pot Manual--High for 15 minutes with quick release, or simmer on the stove until you can bite all the vegetables easily. Salt to taste but I think you won't need it because the vegetables are salted in canning.
Jiffy corn "bread" mix with a can of cream style corn mixed in is good-- cream style corn is also nice in pancakes. Drained canned potatoes pan-fried with paprika and/or cayenne until crispy on the outside, then served with a dollop of yogurt or sour cream are also lovely.
I don't give a damn about brand with the exception of Ranch Style Beans, which are an "open can, heat" meal on their own.
posted by blnkfrnk at 12:42 PM on March 1, 2023 [1 favorite]
Chicken pot pie just doesn't taste right without Veg-All (plus extra peas, in my opinion) - their recipe here.
If you are a canned green bean fan, my personal favorite is Italian Green Beans, which you can sometimes find frozen but honestly canned - any brand, though the linked Allen's are my favorite - is green bean perfection. I use them to make super-fast green beans and tomatoes, as well. Popeyes used to make a green beans side that I swear at least at some point used the Italian-style wide flat bean, in a recipe that was pretty close to this one.
posted by Lyn Never at 12:50 PM on March 1, 2023 [1 favorite]
If you are a canned green bean fan, my personal favorite is Italian Green Beans, which you can sometimes find frozen but honestly canned - any brand, though the linked Allen's are my favorite - is green bean perfection. I use them to make super-fast green beans and tomatoes, as well. Popeyes used to make a green beans side that I swear at least at some point used the Italian-style wide flat bean, in a recipe that was pretty close to this one.
posted by Lyn Never at 12:50 PM on March 1, 2023 [1 favorite]
Canned tomatillos are vastly improved by spreading them onto a sheet tray and broiling to get some caramelization going. Don’t use for raw applications like chip dip salsas but do use for simmered sauces and soups, and as finishing glazes on meats or more robust roasted veggies.
The now-classic use of canned chickpea liquid (aquafaba) as a vegan egg white substitute is useful to keep in mind. If you reserve some of it and whip it to make it foamy, it becomes a good binder for all sorts of things and you only need to use as much as you need, not limited to units of one or more egg. If you’re making hummus from canned chickpeas, add some to make it much creamier. A tablespoon or so into a vinaigrette will help emulsify it, though be careful about salt content. If you’re making fritters/savory pancakes of any type, you can use whipped chickpea liquid in the batter - chickpea fritters with curry spices and whatever fresh herbs you have are a great halfway to falafel kind of thing if you want to use the chickpeas at the same time.
My favorite canned bean though is the butter bean. Basically they’re baby Lima beans, and they are very good in so many things. I like to put them in lemony pasta with kale and sun dried tomatoes, in tuna salad with the good jarred oil packed tuna, with Dijon vinaigrette and bell peppers as a marinated cold dish, half mashed with butter and stirred into braised cabbage, and as an improvement to any classic succotash recipe. Embrace the butter bean.
Canned potatoes are very good for making breakfast hash. You don’t have to cook them through so it’s super speedy and if you do a bit of taste testing you can find ones with the right saltiness for you and not worry about over or under salting your dish. Also great for a last minute addition to a blended soup that needs some thickening or even in a thinner soup that you want to add diced potatoes to without soaking up all the broth like fresh potatoes do.
posted by Mizu at 12:59 PM on March 1, 2023 [2 favorites]
The now-classic use of canned chickpea liquid (aquafaba) as a vegan egg white substitute is useful to keep in mind. If you reserve some of it and whip it to make it foamy, it becomes a good binder for all sorts of things and you only need to use as much as you need, not limited to units of one or more egg. If you’re making hummus from canned chickpeas, add some to make it much creamier. A tablespoon or so into a vinaigrette will help emulsify it, though be careful about salt content. If you’re making fritters/savory pancakes of any type, you can use whipped chickpea liquid in the batter - chickpea fritters with curry spices and whatever fresh herbs you have are a great halfway to falafel kind of thing if you want to use the chickpeas at the same time.
My favorite canned bean though is the butter bean. Basically they’re baby Lima beans, and they are very good in so many things. I like to put them in lemony pasta with kale and sun dried tomatoes, in tuna salad with the good jarred oil packed tuna, with Dijon vinaigrette and bell peppers as a marinated cold dish, half mashed with butter and stirred into braised cabbage, and as an improvement to any classic succotash recipe. Embrace the butter bean.
Canned potatoes are very good for making breakfast hash. You don’t have to cook them through so it’s super speedy and if you do a bit of taste testing you can find ones with the right saltiness for you and not worry about over or under salting your dish. Also great for a last minute addition to a blended soup that needs some thickening or even in a thinner soup that you want to add diced potatoes to without soaking up all the broth like fresh potatoes do.
posted by Mizu at 12:59 PM on March 1, 2023 [2 favorites]
Canned bean of your choosing, drained. Choped onion. Spices. In a frying pan til a bit crispy. Make a hole. Add an egg or two.
Eat.
posted by atomicstone at 1:27 PM on March 1, 2023
Eat.
posted by atomicstone at 1:27 PM on March 1, 2023
Artichoke hearts are great on pizza especially with kalamata olives. I've taken to dressing up the cheaper, simpler frozen pizzas with fresh/canned ingredients and it's transformative. Some quickly sliced pickled peppers/pepperoncinis, a handful of drained artichoke hearts, and some diced or halved kalamatas turns a $5 cheese Digiornio into a tangy veggie feast. (Feta completes it but who knows if you want that much cheese.)
posted by BlackLeotardFront at 1:27 PM on March 1, 2023 [1 favorite]
posted by BlackLeotardFront at 1:27 PM on March 1, 2023 [1 favorite]
1 can kidney or pinto or black beans, 1/2 jar of salsa is the base, then optionally add cilantro, lime, red onion, whatever to taste. Through the food processor and blam, bean dip. You can use it for nachos or in a 7 layer dip or just put it out with tortilla chips. I use canned beans for basically everything; I think they're just as good as dried nowadays and so much easier and faster.
posted by mygothlaundry at 2:56 PM on March 1, 2023
posted by mygothlaundry at 2:56 PM on March 1, 2023
I have cornbread in the oven. It has an extra egg, extra oil, and a can of corn (drained).
My version of the salad is 1 can corn, 1 can black beans, 1 can's worth of salsa. Add cilantro, red onion, and lime juice if you have them.
Canned beets with some cider vinegar.
The middle layer of shepherd's (cottage) pie should be 1 can corn kernels + 1 can creamed corn.
Marinated or plain, artichokes are great in salad, sandwiches, on pizza.
posted by theora55 at 2:59 PM on March 1, 2023
My version of the salad is 1 can corn, 1 can black beans, 1 can's worth of salsa. Add cilantro, red onion, and lime juice if you have them.
Canned beets with some cider vinegar.
The middle layer of shepherd's (cottage) pie should be 1 can corn kernels + 1 can creamed corn.
Marinated or plain, artichokes are great in salad, sandwiches, on pizza.
posted by theora55 at 2:59 PM on March 1, 2023
I use canned sliced potatoes (drained) to make potato salad. Use whatever recipe you like, I make a mustard-egg style with green olives instead of pickles.
My chili is literally just browned hamburger or turkey burger, a bunch of cans, and spices. 2 cans dark red kidney beans, 1 can black beans, 1 can corn, 1 can diced tomatoes, 1 big can tomato sauce. Chili powder, cumin and seasoned salt to taste.
posted by Serene Empress Dork at 4:50 PM on March 1, 2023
My chili is literally just browned hamburger or turkey burger, a bunch of cans, and spices. 2 cans dark red kidney beans, 1 can black beans, 1 can corn, 1 can diced tomatoes, 1 big can tomato sauce. Chili powder, cumin and seasoned salt to taste.
posted by Serene Empress Dork at 4:50 PM on March 1, 2023
Oh, lots of chickpeas / garbanzos recipes here. They are so good.
However, I've quit using canned beans. Usually too salty and just okay texture and flavor. Instead, I love the Instant Pot pressure cooker for making beans. Pressure cooked beans are way better in flavor and texture, and no salt added. (cheaper too.)
Garbanzos: 1 cup of dried garbanzos makes about 2 cups of cooked, and they freeze very well, so I like to make enough to freeze some -- maybe 2 cups dried. soak overnight. drain. cover with an inch of water in the Instant Pot.
No pot watching needed: Set the timer for 22 minutes. It takes maybe 5-10 minutes to get up to pressure and start the timer countdown. Let it naturally cool down until the steam interlock drops, about 10-15 minutes or so. Around 40-50 minutes total time.
Blackeye peas -- very good flavor. 18 minutes. Black beans: 25 minutes for texture, longer if I want them very soft for soup.
Got the timing wrong, and the beans are a bit crunchy? Put the lid back on, set the timer for 1 or 2 minutes and follow the same method.
I've given up on "3 bean" or "10 bean" dry mixes. There's often just one type that's not quite cooked when the others are mush. It's easier to cook sequentially, one variety at a time.
~~~~~~~~~
I'm about to make another monthly batch of bean soup/stew very much like the "Basic Pantry Soup" in a previous comment. I cook these items mostly separately, then merge them in a big pot. Typical: Garbanzos, blackeyed peas, white beans or pintos, black beans. Indian or Italian seasonings, Italian canned tomatoes, onions, carrots,red peppers, hot peppers, kale, cubed potatoes that are boiled or air fried, frozen peas, squash, a few okras sliced, etc. Served over rice -- very tasty and healthy. I'll make 6 quarts at a time and freeze most of it.
posted by jjj606 at 7:37 PM on March 1, 2023
However, I've quit using canned beans. Usually too salty and just okay texture and flavor. Instead, I love the Instant Pot pressure cooker for making beans. Pressure cooked beans are way better in flavor and texture, and no salt added. (cheaper too.)
Garbanzos: 1 cup of dried garbanzos makes about 2 cups of cooked, and they freeze very well, so I like to make enough to freeze some -- maybe 2 cups dried. soak overnight. drain. cover with an inch of water in the Instant Pot.
No pot watching needed: Set the timer for 22 minutes. It takes maybe 5-10 minutes to get up to pressure and start the timer countdown. Let it naturally cool down until the steam interlock drops, about 10-15 minutes or so. Around 40-50 minutes total time.
Blackeye peas -- very good flavor. 18 minutes. Black beans: 25 minutes for texture, longer if I want them very soft for soup.
Got the timing wrong, and the beans are a bit crunchy? Put the lid back on, set the timer for 1 or 2 minutes and follow the same method.
I've given up on "3 bean" or "10 bean" dry mixes. There's often just one type that's not quite cooked when the others are mush. It's easier to cook sequentially, one variety at a time.
~~~~~~~~~
I'm about to make another monthly batch of bean soup/stew very much like the "Basic Pantry Soup" in a previous comment. I cook these items mostly separately, then merge them in a big pot. Typical: Garbanzos, blackeyed peas, white beans or pintos, black beans. Indian or Italian seasonings, Italian canned tomatoes, onions, carrots,red peppers, hot peppers, kale, cubed potatoes that are boiled or air fried, frozen peas, squash, a few okras sliced, etc. Served over rice -- very tasty and healthy. I'll make 6 quarts at a time and freeze most of it.
posted by jjj606 at 7:37 PM on March 1, 2023
Ive been very low income at times and as they say necessity is the mother of invention.
These are all things we have done, some better than others.
Canned peas and mayonnaise with a bit of black pepper.
Chickpeas and marinara (adding canned olives is optional). Dress it up with cheese if you like. This remains a family favorite no matter what our income level.
Roasted chickpeas (another family favorite).
Kidney beans and chopped onions with a bit of mayo, black pepper, and tiny bit of sugar.
Canned asparagus on pasta.
Canned spinach with white vinegar and salt.
Cold greenbeans straight from the can. I will never stop doing this. I keep a case of greenbeans for snacking.
The chickpea salad sandwich mentioned above.
Easy quick vegetable soup. Put the whole can (liquid and all) of carrots, corn, peas, potatoes (fresh or canned), green beans, onions (canned, frozen or fresh), canned diced tomatoes, and lots of seasonings.
Three (or four) bean salad.
Canned beets. Plain, or on a salad. With feta, mint, balsamic glaze and walnuts is good too.
Spanish rice with canned chilis and tomatoes.
Veggie pot pie
All sorts of soups (minestrone, chili).
Chicken baked in diced tomatoes and kalamata olives.
For dessert, cherry pie filling with raw bisquick biscuit batter dollops on top, bake and serve with cream or ice cream .
Canned coconut and pineapple blended to make a pina colada type smoothie.
posted by CleverClover at 8:20 PM on March 1, 2023 [3 favorites]
These are all things we have done, some better than others.
Canned peas and mayonnaise with a bit of black pepper.
Chickpeas and marinara (adding canned olives is optional). Dress it up with cheese if you like. This remains a family favorite no matter what our income level.
Roasted chickpeas (another family favorite).
Kidney beans and chopped onions with a bit of mayo, black pepper, and tiny bit of sugar.
Canned asparagus on pasta.
Canned spinach with white vinegar and salt.
Cold greenbeans straight from the can. I will never stop doing this. I keep a case of greenbeans for snacking.
The chickpea salad sandwich mentioned above.
Easy quick vegetable soup. Put the whole can (liquid and all) of carrots, corn, peas, potatoes (fresh or canned), green beans, onions (canned, frozen or fresh), canned diced tomatoes, and lots of seasonings.
Three (or four) bean salad.
Canned beets. Plain, or on a salad. With feta, mint, balsamic glaze and walnuts is good too.
Spanish rice with canned chilis and tomatoes.
Veggie pot pie
All sorts of soups (minestrone, chili).
Chicken baked in diced tomatoes and kalamata olives.
For dessert, cherry pie filling with raw bisquick biscuit batter dollops on top, bake and serve with cream or ice cream .
Canned coconut and pineapple blended to make a pina colada type smoothie.
posted by CleverClover at 8:20 PM on March 1, 2023 [3 favorites]
I love me some pea salad. Using unsalted store brand young peas, add chopped cheddar cubes, chopped onion, mayonnaise, a little mustard, and plenty of black pepper. Refrigerate for a couple of hours before eating for tastiest result. If I have more time and want to get fancy, I add chopped hard boiled eggs.
posted by a humble nudibranch at 8:42 PM on March 1, 2023 [2 favorites]
posted by a humble nudibranch at 8:42 PM on March 1, 2023 [2 favorites]
canned hearts of palm are delicious in a salad with (fresh) cherry tomatoes. a diced red or orange bell pepper adds even more texture variation.
i had a fabulous chopped salad the other day that was mostly canned sliced green olives, plus diced peppers and some fresh herbs.
posted by fingersandtoes at 8:42 PM on March 1, 2023
i had a fabulous chopped salad the other day that was mostly canned sliced green olives, plus diced peppers and some fresh herbs.
posted by fingersandtoes at 8:42 PM on March 1, 2023
Buy a can of baked beans. Open it and poor the contents into a small pan to heat. Toast some bread while you do this. Then poor the beans over the buttered toast. Yes we all done it a million times - but its still good.
Off topic a little - but I was watching Technology Connections "Lessons from a can opener" last night - and - if you like things from cans - it is a great video about innovations in the way we get the food out.
posted by rongorongo at 10:15 PM on March 1, 2023
Off topic a little - but I was watching Technology Connections "Lessons from a can opener" last night - and - if you like things from cans - it is a great video about innovations in the way we get the food out.
posted by rongorongo at 10:15 PM on March 1, 2023
Pasta e fagioli is a perfect work from home lunch.
posted by mumimor at 10:19 PM on March 1, 2023 [1 favorite]
posted by mumimor at 10:19 PM on March 1, 2023 [1 favorite]
I had Trader Joe's canned corn recently and was surprised that it was as good if not better than frozen corn, given my negative past experience with canned peas.
posted by umwelt at 12:51 PM on March 2, 2023
posted by umwelt at 12:51 PM on March 2, 2023
My local grocery shoppe has little cans of kimchi, perfect for making kimchi fried rice.
The Korean shop on the corner has a different brand of canned kimchi; theirs is vegetarian and also good.
My local deli sells canned refried beans; I keep a stash of corn tortillas in the freezer along with the "quick, grate the rest of the cheese before it goes bad" cheese-- usually cheddar. Bean-and-cheese quesadillas are a nice quick snack for company.
If there's time, I like to fancy up the refried beans by toasting some cumin in a pot, and then adding the beans. Heat them with black pepper and maybe a little chipotle paste or some dried chipotles if I have them.
(store-bought hummus can be similarly enhanced with a bit of good olive oil, some black pepper and a pinch of paprika if you've got it)
In the UK, right now we're complaining about there being no tomatoes. If there were tomatoes, we'd be complaining about them being awful, because this is the worst time of year for tomatoes. Winter tomatoes are sad, pallid, watery things. In winter in the UK it's better to find a good canned brand and add tomato paste for extra tomatotude. Jar tomatoes, sun-dried or roasted, are also helpful for flavour, as is the oil from the jar.
Tonight's dinner was quinoa with a small can of tuna, a cut-up spring onion, and some grated cheese. Rosemary, pepper and a bit of olive oil, since the tuna was in water.
(The cats got a little of the tuna water. It's not as salty as some other brands, but still probably best to only give them a dribble or two. They LOVED it)
posted by Pallas Athena at 2:25 PM on March 2, 2023
The Korean shop on the corner has a different brand of canned kimchi; theirs is vegetarian and also good.
My local deli sells canned refried beans; I keep a stash of corn tortillas in the freezer along with the "quick, grate the rest of the cheese before it goes bad" cheese-- usually cheddar. Bean-and-cheese quesadillas are a nice quick snack for company.
If there's time, I like to fancy up the refried beans by toasting some cumin in a pot, and then adding the beans. Heat them with black pepper and maybe a little chipotle paste or some dried chipotles if I have them.
(store-bought hummus can be similarly enhanced with a bit of good olive oil, some black pepper and a pinch of paprika if you've got it)
In the UK, right now we're complaining about there being no tomatoes. If there were tomatoes, we'd be complaining about them being awful, because this is the worst time of year for tomatoes. Winter tomatoes are sad, pallid, watery things. In winter in the UK it's better to find a good canned brand and add tomato paste for extra tomatotude. Jar tomatoes, sun-dried or roasted, are also helpful for flavour, as is the oil from the jar.
Tonight's dinner was quinoa with a small can of tuna, a cut-up spring onion, and some grated cheese. Rosemary, pepper and a bit of olive oil, since the tuna was in water.
(The cats got a little of the tuna water. It's not as salty as some other brands, but still probably best to only give them a dribble or two. They LOVED it)
posted by Pallas Athena at 2:25 PM on March 2, 2023
This thread is closed to new comments.
1 can three-bean salad (may be uncommon outside US, but widely available here)
1 can corn
1 can chickpeas
Open and drain the cans, reserving the three-bean liquid. Mix up, add a bit of salt, black pepper, some of the reserved liquid, olive oil, or your own dressing of choice. Maybe a bit of grated cheese if that sounds good. Easy, fast, inexpensive, shelf-stable, filling, and balanced nutrition! It's also a little better the second day, and is fine at room temp from morning to lunch, so it works well for a packed lunch.
posted by SaltySalticid at 8:18 AM on March 1, 2023 [2 favorites]