How to Make Canned Beans Taste Good

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3. Slow Cook In Butter

Butter and vegetables always taste great together!

You’ll also want to use the slow cooking method so that the canned beans have all the time they need to soak up all the gorgeous butter. 

Start by draining the canned green beans half way. Heat a skillet and cook the beans. Flavor them with butter, onion powder, salt, and pepper.

Let the beans simmer uncovered and stir occasionally. Do not turn off the heat until almost all the liquid evaporates.

Otherwise, all the flavors from your seasonings will remain in the liquid and won’t stick to the beans. 

Is it OK to eat green beans everyday?

Green beans, also called, string beans and snap beans by some, are great veggies to include in your diet. They are powerful sources of vitamin A, vitamin C, and vitamin K. They are also great sources of fiber and folic acid.

Saut your peas in garlic, onions, and olive oil

What kind of vegetable or legume doesn't work

What kind of vegetable or legume doesn't work well with garlic, onions, and olive oil?

This Italian Peas recipe is a solid place to start. However, we also recommend thawing your peas if you start with frozen peas. We also recommend sautéing the onions a few minutes before you add the garlic because garlic generally cooks faster than onions.

One other tip is to make sure you use cooking olive oil instead of extra-virgin olive oil. Extra-virgin olive oil has a lower smoke point, which makes it less suitable for sautéing.

How to Make Canned Refried Beans Taste Like Restaurant Style

Step 1. Heat the oil or fat in a medium saucepan or large skillet over medium-high heat.

Step 2. When the hot oil begins to sizzle, add the spices. Reduce to medium heat.

Step 3. Cook, stirring for a couple of minutes, or until the spices begin to bloom and give off a nice aroma.

Step 4. Add the smashed garlic cloves and sliced jalapenos, if using. Cook over low heat for 2 to 3 minutes.

Step 5. Open a 30-ounce can of refried beans. Stir the beans into the fat and spices.

Step 6. Pour 1 cup of heavy cream (or the liquid of your choice) into the beans. Stir ingredients.

Step 7. Cover with a lid. Heat over medium-low heat for 5 to 6 minutes. The beans should start to heat and the cream bubble.

Step 8. Take off the lid and stir to incorporate the cream into the beans. It will be hard to stir in the cream until the beans start to warm up. Add more liquid, if necessary. Replace the lid.

Step 9. Turn the heat to low. Cook for another 5 minutes. When the beans seem hot and bubbly, add a splash of lime juice and stir again. When the cream is completely stirred into the beans, replace the lid and heat for 2 minutes.

Step 10. Remove from the heat. Place in a serving bowl.

Step 11. Garnish with shredded cheese, minced cilantro, and sliced jalapenos.

Step 12. Serve with additional toppings such as fat free sour cream, Old El Paso salsa, guacamole, and tortilla chips.

Whats better for you green beans or broccoli?

Both green bean and broccoli are high in Vitamin C, dietary fiber and potassium. Broccoli has more pantothenic acid. Broccoli is a great source of Vitamin K and calcium. Green bean has more alpha-carotene than broccoli, however, broccoli contains more lutein + zeaxanthin than green bean.

10. Caramelized Garlic

Garlic is so strong and pungent, and when you caramelize it in butter, oh boy! It packs a ton of flavor that will make your canned green beans to die for.

To caramelize the garlic, just cook it in melted butter and olive oil. Once it’s browned, add in the beans and flavor with salt and pepper.

Cook for 10 minutes and add a handful of parmesan cheese.

How to Cook Beans

rate this recipe:

5 from 14 votes

Prep Time: 8 hrs

Cook Time: 2 hrs

Serves 8 to 12 (makes 6 cups) Pin Recipe Print RecipeLearn how to cook dried beans on the stove! Simmer them with water and salt, or add aromatics to the pot for extra flavor.


  • 2 cups dried beans
  • Water
  • Sea salt

optional aromatics:Onion quarters , halved shallots Smashed or sliced garlic cloves Scrap veggies , scallion tops, fennel fronds, herb stems Desired spices , bay leaves, peppercorns


For black beans, white beans, red beans, garbanzo beans:

  • Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.

  • Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt and desired aromatics. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.

  • When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.

For adzuki beans:

  • Skip the soaking process. Rinse, then place the adzuki beans in a large pot. Cover with 2 to 3 inches of water and simmer for 30 to 45 minutes with desired aromatics and sea salt. Season to taste.

For split peas:Skip the soaking process. Rinse, then place 2 cups split peas in a large pot with 4 cups of water and 1/2 teaspoon sea salt. Bring to a boil, then reduce to a simmer, cover and cook until soft, 25 to 40 minutes. Season to taste. Split peas will become mushy in texture, similar to red lentils. They're great for thickening soups and stews.

Go simple with butter, salt, and freshly, ground black pepper

We highly recommend using a black pepper grinder vButter, salt, and pepper is a great, simple way to make many types of food taste better.

We highly recommend using a black pepper grinder vs. pre-ground black pepper. There's a huge taste difference.

We also recommend choosing grass-fed butter over conventional butter. Butter from cows that were fed a natural, optimal diet contains a better mix of nutrients than cows that were fed corn, injected with hormones, and raised in poor living conditions.

Step Two: Thaw

Remove the green beans from the bag. Place them in a microwave-safe container. Add water and cover. Heat until the green beans are just warm. You don’t need to get them piping hot at this point. Drain the green beans and set aside. 

Cooking Dried Beans Exceptions

I use this method for cooking dried beans for almost every bean variety: black beans, pinto beans, cannellini, kidney, cranberry, and more. However, there are a few exceptions to the rule:

  • Lentils. There’s no need to soak these legumes before you cook them! Each variety has a distinct texture and short cooking time – learn about cooking black, green, brown, and red lentils here.
  • Split peas. Green and yellow split peas also cook quickly and don’t require soaking. Green split peas cook in about 25 minutes, while yellow split peas take 30-40 minutes. Both are great for soups, as they dissolve into a smooth, creamy puree as they cook.
  • Adzuki beans. These little red beans have a delightful sweet, nutty flavor, and if you can get your hands on some, I highly recommend you give them a try! Simmer them for 35-40 minutes with salt and your desired aromatics (read more about these below!).

Microwave Instructions

  1. SPOON the canned beans into a microwaveable bowl.
  2. ADD ½ cup of cream, milk, or half and half. Stir.
  3. MICROWAVE for 1½ minutes.
  4. REMOVE from the microwave. Then add your spices and stir.
  5. RETURN to the microwave and heat for another 1½ minutes, or until the beans are hot and the cream can be easily stirred into them.
  6. GARNISH and serve.

Method 2: If You Need to Short-Cut the Shortcut

Let’s do this, quick and dirty. You’re going to essentially follow method one, but skip the part about cooking bacon, chopping up fresh onion and garlic, and sauteing the aromatics in your bacon drippings. You just go ahead and heat your beans, stirring in the sugar, the condiments, and the pepper, plus a quick hit of onion powder. Badda bing, badda boom, you’re ready to party.

Note: If you have a smidge more time than “none” on your hands, take this method and give it a small upgrade by laying 3 strips of bacon over the top of your flavor-enhanced beans in the skillet. Then pop them into a 375° oven and cook 15 to 20 minutes.

Additional Ways to Kick Up the Flavor

Here are more ideas for quickly giving your canned baked beans some love. Add as much or as little feels right. You can add one or two of these in lieu of upping the baseline ingredients (like ketchup and mustard) as described above, or do a little bit of each. And if you have a stroke of inspiration about a flavor booster you don’t see listed here, by golly, try it out! This is your can of beans, boss; you call the shots.

  • Chili sauce of your choosing
  • Ginger (freshly grated or dried)
  • A squeeze of fresh citrus
  • Maple syrup
  • A dash of nutmeg (freshly grated or dried)
  • Peach or blueberry preserves
  • A dab of tomato paste
  • White miso paste
  • A splash of root beer
  • Your favorite BBQ sauce
  • A handful of chopped meat from your smoked Boston butt

A good rule of thumb to remember is that a fresh ingredient or two is almost always your quickest path to success any time you’re trying to dress up a packaged product. So even a fresh garnish, like a handful of chopped scallions, can make canned beans feel more special.


17 minutes ago

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