16 Delicious Canned Green Bean Recipes Easy to Make

Got a can of green beans sitting in your pantry? You’re in for a treat! From quick weeknight dinners to cozy comfort food, these 16 delicious recipes will transform that humble can into something spectacular. Whether you’re craving something classic or looking to spice things up, we’ve got you covered. Dive in and discover how versatile and tasty canned green beans can be!

Garlic Butter Canned Green Beans

Perfect for when you’re short on time but crave something flavorful, these garlic butter canned green beans transform a simple pantry staple into a side dish with punch.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like to keep them crisp, not mushy)
• 3 tbsp unsalted butter (real butter makes all the difference)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1/2 tsp salt (adjust based on your canned beans’ sodium content)
• 1/4 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Heat a large skillet over medium heat. Add butter and let it melt until bubbly, about 1 minute.
2. Add minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Tip in the drained green beans. Stir to coat them evenly with the garlic butter.
4. Sprinkle salt and black pepper over the beans. Toss well to distribute the seasoning.
5. Cook for 5 minutes, stirring occasionally, until the beans are heated through and slightly tender but still crisp.
6. Remove from heat. Taste and adjust seasoning if necessary.

Zesty and buttery, these green beans offer a delightful crunch with a rich garlic flavor. Serve them alongside grilled chicken or mix into a cold pasta salad for a refreshing twist.

Creamy Mushroom Canned Green Beans

Overlooked but utterly satisfying, this dish combines simplicity with rich flavors. Perfect for a quick side or a cozy meal.

Ingredients

• 1 can (14.5 oz) green beans, drained (I love the crisp-tender texture of Del Monte)
• 1 cup sliced mushrooms (baby bellas add a meaty depth)
• 2 tbsp butter (unsalted lets you control the saltiness)
• 1/2 cup heavy cream (for that luxurious mouthfeel)
• 1/2 tsp garlic powder (a quick flavor boost)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Melt butter in a skillet over medium heat (350°F).
2. Add mushrooms, sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
3. Stir in green beans, cook for 2 minutes to warm through.
4. Pour in heavy cream, sprinkle garlic powder and salt. Tip: Stir gently to avoid breaking the beans.
5. Simmer on low heat until the sauce thickens slightly, about 3 minutes. Tip: Watch for bubbles as a sign it’s ready.

Rich and creamy, the mushrooms lend an earthy contrast to the bright beans. Serve over toast for a hearty twist.

Spicy Canned Green Beans with Bacon

Zesty and bold, this dish turns humble canned green beans into a smoky, spicy side. Perfect for when you need flavor fast.

Ingredients

• 2 cans green beans (I always drain but save a splash of the liquid for moisture.)
• 4 strips bacon (Thick-cut adds a nice chew.)
• 1 tbsp olive oil (Extra virgin is my go-to for its fruity notes.)
• 1 tsp crushed red pepper flakes (Adjust if you’re sensitive to heat.)
• 1/2 tsp garlic powder (Fresh minced garlic works too, but powder is quicker.)
• Salt to taste (I like a pinch of sea salt for its clean flavor.)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add bacon strips, cooking until crispy, flipping once, about 4 minutes per side. Tip: Render the fat slowly for maximum crispiness.
3. Remove bacon, leaving drippings in the skillet. Crumble bacon once cooled.
4. Toss green beans into the skillet, stirring to coat in bacon fat. Tip: A splash of reserved bean liquid prevents drying out.
5. Sprinkle red pepper flakes and garlic powder over beans, stirring well. Cook for 5 minutes. Tip: Taste a bean to adjust seasoning before adding salt.
6. Mix in crumbled bacon, serve immediately. The beans should be tender but still have a slight bite.

This dish offers a crunchy texture with a smoky, spicy kick. Try topping with a fried egg for a hearty breakfast twist.

Cheesy Canned Green Bean Casserole

Here’s a twist on a classic that’ll save you time without skimping on flavor. Cheesy canned green bean casserole is your weeknight hero.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like the crisp-tender ones for better texture)
• 1 can (10.5 oz) condensed cream of mushroom soup (go for the low-sodium version to control saltiness)
• 1/2 cup milk (whole milk makes it creamier)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup French fried onions (for that irresistible crunch)
• 1/2 tsp black pepper (freshly ground tastes best)

Instructions

1. Preheat your oven to 350°F. A properly heated oven ensures even cooking.
2. In a mixing bowl, combine the drained green beans, condensed soup, milk, and black pepper. Mix until evenly coated. Tip: A silicone spatula works great here to avoid scratching your bowl.
3. Stir in 1/2 cup of the cheddar cheese. Reserve the rest for topping.
4. Transfer the mixture to a greased 1.5-quart baking dish. Spread evenly with the back of a spoon.
5. Bake uncovered for 25 minutes. The edges should be bubbly.
6. Sprinkle the remaining cheese and French fried onions on top. Bake for another 5 minutes, or until the cheese is melted and the onions are golden. Tip: Watch closely to prevent burning.
7. Let it sit for 5 minutes before serving. This helps the casserole set for easier scooping.

Bubbly cheese meets crispy onions in every forkful. Try serving it alongside grilled chicken for a comforting meal.

Roasted Canned Green Beans with Almonds

Dishes don’t get simpler or more satisfying than roasted canned green beans with almonds. This recipe transforms pantry staples into a crispy, nutty side in minutes.

Ingredients

• 2 cans (14.5 oz each) green beans, drained and patted dry (I find the extra moisture makes them steam, not roast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup sliced almonds (toasted beforehand for deeper flavor)
• 1/2 tsp garlic powder (trust me, it’s better than fresh here)
• 1/4 tsp salt (I use sea salt for its crunch)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for crispiness.
2. Toss the green beans with olive oil, garlic powder, and salt in a large bowl. Tip: Use your hands to ensure every bean is coated.
3. Spread the beans in a single layer on a baking sheet. Crowding leads to steaming.
4. Roast for 15 minutes, then stir in the almonds. Tip: Adding almonds halfway prevents burning.
5. Continue roasting for another 10 minutes until beans are crispy at the edges. Tip: Watch closely in the last 5 minutes to avoid over-browning.

Not just a side, these beans shine as a salad topper or mixed into grain bowls. Their crunch and nutty flavor elevate any meal.

Canned Green Bean Salad with Feta

Great for a quick side or a light lunch, this canned green bean salad with feta is effortlessly delicious. Grab your ingredients, and let’s get started.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like the crispier ones for more texture)
• 1/2 cup crumbled feta cheese (go for the block and crumble it yourself for better flavor)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp red wine vinegar (adds a nice tang)
• 1/2 tsp garlic powder (for that quick flavor boost)
• Salt and pepper to taste (I’m generous with the pepper here)

Instructions

1. In a large bowl, combine the drained green beans and crumbled feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, salt, and pepper until well blended.
3. Pour the dressing over the green bean and feta mixture. Toss gently to coat everything evenly. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
4. Give the salad a final toss and adjust the seasoning if needed. Tip: A squeeze of fresh lemon juice can brighten it up if you like.
5. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.

Zesty and refreshing, this salad pairs wonderfully with grilled meats or as part of a picnic spread. The feta adds a creamy contrast to the crisp green beans, making every bite interesting.

Honey Glazed Canned Green Beans

Sometimes the simplest dishes bring the most comfort. Honey glazed canned green beans are a quick, sweet side that pairs well with almost anything.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like to keep a bit of the liquid for extra flavor)
• 3 tbsp honey (local honey adds a nice depth)
• 2 tbsp butter (salted butter works best here)
• 1/2 tsp garlic powder (for a slight kick)
• Salt to taste (I usually go with 1/4 tsp)

Instructions

1. Heat a large skillet over medium heat. Add butter and let it melt completely.
2. Once the butter is melted, add the drained green beans to the skillet. Stir to coat them evenly with butter.
3. Sprinkle garlic powder and salt over the green beans. Stir again to distribute the seasonings.
4. Drizzle honey over the green beans. Stir well to ensure all beans are glazed.
5. Cook for 5-7 minutes, stirring occasionally, until the green beans are heated through and the glaze thickens slightly.
6. Remove from heat and let sit for 2 minutes before serving to allow the flavors to meld.

Delightfully sweet with a hint of savory, these honey glazed green beans have a tender-crisp texture. Serve them alongside grilled chicken or mix into a fresh salad for a surprising twist.

Canned Green Beans with Caramelized Onions

Dishes don’t get simpler or more comforting than this. Canned green beans meet their match with sweet, caramelized onions for a side that’s both easy and unexpectedly delicious.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like the crisp-tender ones for texture)
• 1 large onion, thinly sliced (yellow onions are my pick for sweetness)
• 2 tbsp unsalted butter (extra virgin olive oil works too, but butter adds richness)
• 1 tbsp brown sugar (for that deep caramel flavor)
• 1/2 tsp salt (adjust based on the beans’ saltiness)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Heat a large skillet over medium heat. Add butter and let it melt until bubbly.
2. Add sliced onions to the skillet. Stir to coat with butter. Cook for 10 minutes, stirring occasionally.
3. Sprinkle brown sugar over the onions. Continue cooking for another 5 minutes, until onions are golden and caramelized. Tip: Lower heat if onions start to burn.
4. Add drained green beans to the skillet. Stir to mix with onions. Cook for 3 minutes, just until beans are heated through. Tip: Don’t overcook; beans should stay slightly crisp.
5. Season with salt and pepper. Stir well. Taste and adjust seasoning if needed. Tip: A splash of vinegar can add a nice tang if you like.

Unassuming yet flavorful, this dish pairs well with grilled meats or can stand alone as a light lunch. The beans retain a slight crunch, contrasting beautifully with the soft, sweet onions. Try topping with toasted almonds for extra texture.

Asian Style Stir-Fried Canned Green Beans

Never underestimate the convenience of canned green beans when time is tight. This Asian-style stir-fry turns them into a vibrant, flavorful side in minutes.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like to give them a quick rinse to remove any excess sodium)
• 2 tbsp vegetable oil (extra virgin olive oil works in a pinch, but vegetable oil handles high heat better)
• 3 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1 tbsp soy sauce (low-sodium if you’re watching your salt intake)
• 1 tsp sesame oil (a little goes a long way for that nutty aroma)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 tsp sugar (balances the savory notes perfectly)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds to avoid burning.
3. Toss in the drained green beans, stirring to coat them evenly with the oil and garlic mixture.
4. Pour in soy sauce and sprinkle sugar over the beans, stirring well to combine.
5. Cook for 3-4 minutes, stirring occasionally, until the beans are heated through and slightly caramelized.
6. Drizzle with sesame oil, give one final stir, and remove from heat.

Serve this dish hot for the best texture—crisp-tender beans with a glossy, savory-sweet glaze. It pairs wonderfully with steamed rice or as a side to grilled meats.

Canned Green Bean Soup with Potatoes

Ready to whip up a comforting bowl of Canned Green Bean Soup with Potatoes? This hearty dish is a breeze to make and packs a flavorful punch. Perfect for those chilly evenings when you need something quick yet satisfying.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I love the crispness of Del Monte)
• 3 medium potatoes, peeled and diced (Yukon Golds are my pick for their buttery texture)
• 4 cups chicken broth (homemade gives the best flavor, but store-bought works in a pinch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 small onion, finely chopped (yellow onions add a nice sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• Salt and pepper to season (don’t skimp on the pepper!)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add diced potatoes to the pot, stirring to coat them with the onion and garlic mixture.
5. Pour in chicken broth and bring to a boil. Tip: This is when I season with salt and pepper, adjusting as needed.
6. Reduce heat to a simmer and cook for 10 minutes, or until potatoes are halfway tender.
7. Add drained green beans to the pot and continue simmering for another 5 minutes. Tip: Don’t overcook the beans; they should retain a slight crunch.
8. Check the potatoes for doneness; they should be soft but not falling apart.
9. Remove from heat and let sit for 2 minutes before serving.

Delightfully simple, this soup boasts a comforting blend of tender potatoes and crisp green beans. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra flavor boost.

Balsamic Canned Green Beans with Cherry Tomatoes

Unbelievably simple yet packed with flavor, this dish turns humble canned green beans into a vibrant side. Perfect for when you need something quick but don’t want to sacrifice taste.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like the crispier cuts for better texture)
• 1 cup cherry tomatoes, halved (the sweeter, the better in my book)
• 2 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I find this amount just right for balancing the flavors)
• 1/4 tsp black pepper (freshly ground for that extra kick)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 2 minutes until shimmering).
2. Add drained green beans to the skillet. Sauté for 3 minutes, stirring occasionally, until they start to brown slightly.
3. Toss in the cherry tomatoes. Cook for another 2 minutes until they just begin to soften.
4. Drizzle balsamic vinegar over the vegetables. Stir well to coat evenly.
5. Season with salt and black pepper. Mix thoroughly and cook for 1 more minute to meld the flavors.
6. Remove from heat. Let it sit for 2 minutes before serving to allow the flavors to deepen.

Delightfully tangy with a slight crunch, these green beans pair wonderfully with grilled chicken or fish. For a creative twist, sprinkle with feta cheese before serving.

Canned Green Beans with Garlic and Parmesan

Canned green beans get a gourmet twist with garlic and Parmesan, turning a simple side into something special.

Ingredients

• 2 cans (14.5 oz each) green beans, drained (I like to keep them crisp, not mushy)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Add drained green beans to the skillet. Toss to coat evenly with the garlic oil.
4. Sprinkle salt over the green beans. Stir to combine.
5. Cook for 5 minutes, stirring occasionally, until green beans are heated through and slightly tender.
6. Remove skillet from heat. Sprinkle grated Parmesan cheese over the green beans.
7. Toss gently until the cheese melts and coats the green beans evenly.

Keep the beans al dente for a satisfying crunch. The garlic and Parmesan add a rich, savory depth. Try serving them alongside grilled chicken for a complete meal.

Southern Style Canned Green Beans with Ham

Oftentimes, the simplest dishes bring the most comfort. This Southern-style canned green beans with ham recipe is a testament to that, offering a hearty, flavorful side with minimal fuss.

Ingredients

• 2 cans (14.5 oz each) green beans – I like to keep the liquid for extra flavor.
• 1 cup diced ham – A smoky, thick-cut variety works best here.
• 1 tbsp unsalted butter – For that rich, velvety finish.
• 1/2 tsp garlic powder – Just enough to add depth without overpowering.
• 1/4 tsp black pepper – Freshly ground is my preference.

Instructions

1. Drain one can of green beans, keeping the liquid from the other. This balances flavor and texture.
2. In a medium saucepan over medium heat, melt the butter. Watch closely to avoid browning.
3. Add the diced ham to the pan. Cook for 2-3 minutes until slightly crispy. Tip: Rendering the fat adds incredible flavor.
4. Stir in both cans of green beans and the reserved liquid. The liquid is key for that authentic Southern taste.
5. Sprinkle in garlic powder and black pepper. Mix well to combine all flavors.
6. Simmer uncovered for 10 minutes, stirring occasionally. Tip: A gentle simmer prevents the beans from becoming mushy.
7. Remove from heat and let sit for 5 minutes. This allows the flavors to meld beautifully. Tip: A quick taste test here can help adjust seasoning if needed.

Velvety beans with a smoky ham undertone make this dish a standout. Serve it alongside cornbread for a true Southern feast, or top with a fried egg for a hearty breakfast twist.

Canned Green Bean and Potato Curry

Out of all the quick pantry meals, this one stands out for its simplicity and heartiness. Canned green beans and potatoes come together in a flavorful curry that’s both comforting and easy to make.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best here for sweetness)
• 2 garlic cloves, minced (fresh is key for that punchy flavor)
• 1 tsp ground turmeric (adds a vibrant color and earthy taste)
• 1 tsp ground cumin (for that warm, nutty backbone)
• 1/2 tsp chili powder (adjust based on your heat preference)
• 1 can (15 oz) green beans, drained (I like the crisp-tender texture of canned)
• 1 can (15 oz) diced potatoes, drained (they hold their shape well)
• 1 cup coconut milk (full-fat for creaminess)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, turmeric, cumin, and chili powder. Cook for 1 minute until fragrant.
4. Add drained green beans and potatoes to the skillet. Stir to coat with spices.
5. Pour in coconut milk and bring to a gentle simmer. Tip: Don’t boil to prevent curdling.
6. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
7. Remove lid. Simmer for another 5 minutes to slightly thicken the sauce. Tip: The potatoes should be tender but not mushy.
8. Season with salt, starting with 1/2 tsp and adjusting as needed. Tip: Taste as you go for perfect seasoning.

Unbelievably creamy with a hint of spice, this curry pairs wonderfully with steamed rice or naan. The green beans add a slight crunch, contrasting the soft potatoes in every bite.

Lemon Pepper Canned Green Beans

Bored of the same old side dishes? Lemon Pepper Canned Green Beans bring a zesty twist to your table in minutes. Perfect for busy weeknights, this dish is all about flavor with minimal effort.

Ingredients

• 2 cans (14.5 oz each) green beans – I always keep a few cans in the pantry for emergencies.
• 2 tbsp unsalted butter – Adds richness; margarine works in a pinch.
• 1 tbsp lemon pepper seasoning – The star of the show; adjust based on your love for zest.
• 1/2 tsp garlic powder – For that subtle kick.
• 1/4 cup water – Just enough to help steam the beans.

Instructions

1. Drain the green beans but do not rinse; we want to keep some of that canned flavor.
2. In a medium skillet over medium heat, melt the butter until it’s just bubbling.
3. Add the green beans to the skillet, followed by water, lemon pepper, and garlic powder.
4. Stir to combine, then cover with a lid. Let steam for 5 minutes – this infuses the beans with flavor.
5. Remove the lid and cook for an additional 2 minutes, stirring occasionally, to reduce any excess liquid.
6. Tip: For extra zest, add a squeeze of fresh lemon juice before serving.
7. Tip: If you like a bit of crunch, skip the steaming and sauté the beans uncovered for the entire time.
8. Tip: Taste a bean before serving; sometimes I add an extra pinch of lemon pepper for more punch.

A vibrant side that pairs well with grilled chicken or fish. The beans are tender with a bright, peppery finish. Try topping with grated Parmesan for a salty contrast.

Canned Green Beans with Toasted Sesame Seeds

Green beans from a can might sound humble, but toasted sesame seeds elevate them to a side dish worth savoring. This recipe is a testament to simplicity and flavor.

Ingredients

• 1 can (14.5 oz) green beans, drained (I like the crisp-tender ones best)
• 1 tbsp sesame seeds (toasting them unlocks their nutty aroma)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (sea salt adds a nice crunch)

Instructions

1. Heat a dry skillet over medium heat for 1 minute. Tip: A heavy-bottomed skillet distributes heat evenly.
2. Add sesame seeds to the skillet. Toast for 2-3 minutes, stirring constantly, until golden. Tip: Listen for a slight popping sound—it’s a sign they’re done.
3. Remove seeds from skillet and set aside.
4. In the same skillet, heat olive oil over medium heat for 30 seconds.
5. Add drained green beans and salt. Cook for 4-5 minutes, stirring occasionally, until heated through.
6. Sprinkle toasted sesame seeds over the green beans. Toss to combine. Tip: A final toss off the heat preserves the seeds’ crunch.

Lightly crunchy green beans with a nutty sesame finish make this dish a standout. Try serving it alongside grilled salmon for a quick, balanced meal.

Conclusion

Absolutely, these 16 canned green bean recipes are a game-changer for quick, tasty meals! Perfect for busy home cooks across North America, they prove convenience doesn’t compromise flavor. We’d love to hear which recipes you try and adore. Don’t forget to leave a comment with your favorites and share this roundup on Pinterest to spread the green bean love!