Green Beans – Using Canned Green Beans

Green Beans – Using Canned Green Beans

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  • Prep Time


  • Total Time


  • Servings



  • 2 or 3

    cans of Green Beans

  • Cut or Whole but NOT French Style {Del Monte, S&W, or other brands}

  • Onion – I usually buy yellow onions, Texas 1015 if they have them --- yellow ones are

  • not as hot as white onions.

  • Minced Garlic – Comes in a jar. You only want to buy a small jar. You have to keep it

  • Refrigerator {Make sure you keep the lid on tightly}. You can find this typically in

  • The refrigerated section of your grocery store / produce area. I typically buy the

  • Store brand.

  • Red Bell Pepper {I make them a lot without the red bell peppers --- they make them pretty}

  • Butter

  • Olive Oil

  • Salt

  • Black Pepper


. Open the canned green beans – leave in the can; but Drain Them. Fill The Can With Cold Water then Drain Them Again {there will be a tiny bit of liquid left from rinsing them}. Set the cans to one side. 2. Chop about ¼ of a small onion for 2 or 3 cans of green beans; {more if you use more cans} Place in small bowl. 3. Take about 1 teaspoon of Minced Garlic out of your jar and put it on top of the onions in The bowl. {you only want the minced garlic, NOT the juice that will be in the jar} 4. If you are using Red Bell Pepper, Chop about ½ of a red bell pepper. Place in small bowl With the chopped onion and garlic. 5. In a Sautee Pan or Skillet; or the pan you are going to cook them in. Place a small amount Of Olive Oil [probably 1 teaspoon]. 6. Take a little Butter, about 2 tablespoons and place it on top of the Olive Oil. {The Olive Oil helps to keep the butter from burning and is less calories than butter} 7. Turn the fire under the pan with the Olive Oil and Butter to Medium High and melt The Butter. As soon as the butter is melted, pour the chopped onions, garlic and or bell pepper into the pan. Stir them with a wooden spoon, until they are sautéed you do not want to “fry” them. Garlic will burn easily --- so keep them stired until the onions and red bell peppers [if you are using them] are mostly done – they are still probably a little crunchy. CONTINUED ON NEXT PAGE Green Beans Page 2 8. Add a little salt and some black pepper to the items being sautéed. Small Amounts. 9. When the onions, garlic, bell peppers are sautéed, leave the fire on medium and Pour the green beans out of the can. Be careful, steam will come up! They will Sound like frying because your pan should be hot from the sautee process. Gently, with your wooden spoon, stir the sautéed items into the green beans. You may need to put a SMALL amount of water in; but I typically do not have to do this. Put a lid on the pan and let them cook for about 1 to 2 minutes --- check and maybe cook for another minute or so. You want to make sure they do not dry out and burn. Gently turn them over in the pan each time you check them. It does not take long to cook them at all. {Using the lid on the pan makes them Cook faster and it also will make the onions softer}. 10. Serve. You should have left overs. I just cool them and put them in a tupperware Container – then put them in the refrigerator. When you want to eat them, just Put them in the microwave and warm them up. They will stay good for about 3 or 4 days in the refrigerator. Note: You can add more butter, that gives them flavor; but I try to not add so much. However, You want to make sure that you have more butter than olive oil. I think if you do 2 or 3 Cans of green beans at a time, you will have some to warm up --- they are good and Quick to be ready. If you are making only 1 can reduce the amount of onions/garlic, etc. This will not work with frozen green beans or fresh green beans. This is for canned green beans only


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