How do you guys elevate canned goods like green beans corn peas etc to infuse more flavor. With basics right low with snowed in but overall.
Curious as to people thoughts

I wouldn't be too concerned with elevating dishes right now. Be happy you have food to eat, because there are people that got caught off-guard and are running low on food or can't even cook to begin with.

But if you must, canned corn is pretty good drained and sauteed in some butter and adding some cream and a squeeze of lime juice.

Put them on a higher shelf.

Throw a slice of bacon and some onion in your green beans.

Drain corn, a lot of butter and Tony's

I have rolling blackouts so I wanted to do something to get some more into the annex goods because I am running a bit low after offering some of my food to others. I don't eat in as much as some people and prepared but canned goods will work for next few days. Just trying to make it a bit better than what they are.

Not sure what you're stocked with, but it's pretty easy to jazz up green beans. Drain, add a little bit of chicken broth and apple cider vinegar, sauteed bacon and onion, salt, pepper, thyme and crushed red pepper.

I mix green beans with rotel and add some shredded cheese

Canned green beens with this garlic pepper and I add oil:




Pour into a pot an heat on the stove.

Canned vegetables are basically gross so the best thing you can do is rinse and season the hell out of them to cover up the bad taste. They are truly a survival food

Here's a buying guide for your next trip

Absolute Worst: Green beans, mixed/veg-all, carrots, asparagus, spinach, mushrooms, broccoli, cauliflower
Borderline Edible: Italian flat green beans, Turnip/Collards
OK if it's an emergency: Corn, Small peas, Beets, baby Artichoke hearts

Another idea is to only buy ranch style beans with jalapeos

John Francis Donaghy said:

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Put them on a higher shelf.

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This has potential.

Kinda hard to beat the unrefrigerated shelf life of 2 up to 10 years of canned foods and even more for some dehydrated foods

For other than beer, cans are not as important as they once were, but having some around sure helps when things turn to caca.

Green beans aggressively peppered and added garlic salt. As long as you don't cook the **** out of it and just heat it to eating temp, the beans retain a hint of bite. This was my mom's go to side growing up and it's not bad.

Is everyone forgetting about dumping your green beans in with a can of cream of mushroom soup and some Fried potatoes? Heaven in a casserole dish.

Make English style green peas out of canned peas.

If you have fresh or pickled garlic, roast 2 to 4 cloves per can of peas, depending on how much you like garlic. Garlic powder works in a pinch.

Drain and gently rinse. Pour about half of the peas in a pan. Mash the hell out of them into a paste. Add the roasted garlic, the rest of the non-mashed peas, gently stir, and heat. Salt to taste. You come out with something that looks like green mashed potatoes with green pea chunks. It's better than terrible.

You can also add some toasted sesame seeds and a tiny bit of sesame oil to add a bit more nutty flavor.

For canned corn, you can add parmesan, cumin, lime, a little cayenne and a crap ton of black pepper. Fresh cilantro if you have it.

Green beans, I like to saut French style in butter with onions, garlic, and finish with a little balsamic vinegar. Cut works too, but not as good.

Nothing from a can is going to taste as good as fresh, but sometimes you work with what you have.

BusterAg said:

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Make English style green peas out of canned peas.

If you have fresh or pickled garlic, roast 2 to 4 cloves per can of peas, depending on how much you like garlic. Garlic powder works in a pinch.

Drain and gently rinse. Pour about half of the peas in a pan. Mash the hell out of them into a paste. Add the roasted garlic, the rest of the non-mashed peas, gently stir, and heat. Salt to taste. You come out with something that looks like green mashed potatoes with green pea chunks. It's better than terrible.

You can also add some toasted sesame seeds and a tiny bit of sesame oil to add a bit more nutty flavor.

For canned corn, you can add parmesan, cumin, lime, a little cayenne and a crap ton of black pepper. Fresh cilantro if you have it.

Green beans, I like to saut French style in butter with onions, garlic, and finish with a little balsamic vinegar. Cut works too, but not as good.

Nothing from a can is going to taste as good as fresh, but sometimes you work with what you have.

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Canned San Marzano tomatoes (the real DOP ones) may be the one exception.

We use fresh green beans but I imagine you could do the same, cook a shorter time obviously. We are at an Emerils in New Orleans and had some green breads with what looked like brown gravy in them. They were phenomenal despite my first thoughts based on look.

Got home and more or less recreated them. At least to the point we love them. My 13yr old daughter really likes them.

Ideally, cook bacon first, pull and set aside. Cook onions in the fat, light salt and pepper them. Then we add the fresh snapped beans, some water and beef stock gelatin cubes (concentrated stock) or regular beef stock or bone broth. I usually add some cornstarch whisked in water to thicken the sauce. Season again as needed. Add crumbled bacon back to the finished beans.

Again we use fresh, but I imagine you could do the same with drained canned beans. I'd add the stock and cornstarch first to the sauted onions, thicken the sauce then add the beans, stir to coat and let it warm then add the bacon.

Corn, we don't eat canned corn much if ever. I like it, with butter and pepper. But my wife frowns on starches, so not usually on the menu. We do have frozen corn that we add to stews or microwave for the kids.

Corn with some sauted onion and bell pepper is usually good.

Canned peas are horrible. Refused to eat them as a kid and still won't. I'll tolerate frozen if I had to (usually mix frozen corn and peas and microwave. It's one of the rare veggies my 6 yr old will eat).

That's all I have. We rarely have canned veggie other than tomatoes or some beans (black and pinto) for when we don't want to soak and then cook a big pot.

When I cook a pot roast, I always put some of the gravy in the canned lima beans or field peas when I warm them up. Takes them to a whole another level.

This is my favorite with French style green beans. It is my made up riff on the green beans you find at greek restaurants.

beans - drained
1/2 small onion - diced
2 Tbsp tomato paste
1 Tbsp Maggi seasoning sauce (or soy, Brag aminos, etc)
Clamato (enough to nearly cover the beans)
S&P to taste

1. Saute onions in olive oil or butter until nearly translucent - sprinkle w/S&P at the start
2. Make a well in the middle add tomato paste. Let it fry for 30 - 45 seconds - just before it burns on the pan.
3. Stir paste into onions
4. add green beans
5. add Clamato until nearly covers beans but not completely
6. Add Maggi seasoning
7. Bring to a simmer and let simmer for 15 minutes.
8. S&P to taste

The liquid I'm looking for a middle ground between liquid and thickened. It needs to still be runny but watery, and certainly not a paste. Its good either way, but the sweet spot is in the middle.