3 Easy & Delicious Dishes with Canned Beans

3 Easy and Delicious Dishes You Can Make with Canned Beans

Beans are high in protein, fiber, vitamins, and minerals, making them a nutritious and versatile ingredient for any meal. With their convenience, cost-effectiveness, and ease of use, canned beans have become a staple in many kitchens. In this article, we’ll explore three simple and mouth-watering dishes that showcase the best of canned beans.

Potato and Bacon Hash with Cheesy Beans

This dish is a breakfast-for-dinner treat that combines the comfort of a potato and bacon hash with the warmth of cheesy baked beans. Simply cook diced potatoes and bacon in a skillet, then add canned baked beans and mix with cheese. Serve with a fried egg on top for a satisfying meal.

Yield: 4 servings

INGREDIENTS:

• 2 medium-large Russet potatoes, peeled, diced 5/8-inch
• 2 tablespoons vegetable oil, divided use
• 4 bacon slices, cut crosswise into strips
• Two (14 ounces each) cans baked beans
• 1 small brown onion, diced 1/4-inch
• Garlic salt to taste
• Freshly ground black pepper
• 1 cup grated mixed cheeses, such as a mix of Monterey Jack, mozzarella, and cheddar, divided use
• 2 green onions, roots trimmed and discarded, cut crosswise into narrow pieces
• Cook’s notes: Baked beans in the U.S. sometimes use a less sweet tomato sauce that contains a mix of herbs and spices, such as Trader Joe’s Giant Baked Beans in Tomato Sauce. More traditional versions with roots in the United Kingdom contain either maple syrup, molasses, or brown sugar. Either rendition works in this recipe.

DIRECTIONS:

1. Place potatoes in a saucepan and cover with cold water. Bring to a boil on high heat. Reduce heat to medium-high and boil for 5 minutes. Drain in a colander and shake off excess water.
2. Meanwhile, heat 1/2 tablespoon oil in a large deep skillet over high heat. Add bacon and cook for 5 minutes or until crisp, turning once or twice. Remove bacon with a slotted spoon.
3. Add remaining vegetable oil to the skillet that still has the bacon renderings. Add potatoes in a single layer and cook for 4 to 5 minutes. Try not to move them around too much, so they brown nicely, but keep an eye on them to ensure they don’t burn.
4. Meanwhile, heat the beans in a saucepan, stirring occasionally.
5. Use a spatula to turn the potatoes over. Shoot the potatoes over a little to make a clear area on the side and add the onions. Cook until onions start to soften for about 3 minutes and then toss everything together. Cook 1 to 2 more minutes for onions to finish cooking. Season to taste with garlic salt and black pepper. Stir 1/2 cup of grated cheese into the hot beans.
6. Divide the potato hash between 4 plates. Spoon the beans on the side and top with the remaining grated cheese. Garnish with more freshly ground black pepper and green onions.

Source: Adapted from "Kitchen Sanctuary Quick and Easy" by Nicky Corbishley (Kyle)

Crispy-Crunchy Roasted Cannellini Beans

These addictive roasted cannellini beans make a great snack or topping for salads or roasted vegetables. Simply toss canned cannellini beans with olive oil, rosemary, garlic, and salt, then roast in the oven until crispy and golden brown.

Yield: 4 to 6 servings, recipe can be doubled

INGREDIENTS:

• One (15-ounce can) cannellini beans
• 2 tablespoons extra-virgin olive oil
• 2 to 3 sprigs fresh rosemary
• 2 large garlic cloves, smashed, peeled
• Optional: Small pinch dried red pepper flakes
• Coarse salt
• Optional: Freshly ground black pepper

DIRECTIONS:

1. Place beans in a colander and rinse with cold running water. Shake colander a couple of times to remove excess water and turn out onto a clean dish towel. Bring up corners of towel and gently pat beans dry. Allow to rest and further dry out while oven heats up. Adjust oven rack to middle of oven and turn to 425 degrees.
2. In a large bowl, toss beans with oil, rosemary, garlic, and, if using, dried red pepper flakes. Turn out onto a rimmed baking sheet (don’t worry if some of the beans are cracked). With spatula, spread beans out into single layer so that they aren’t crowded together. Season with coarse salt and, if desired, black pepper. Roast 30 minutes, turning after 15 minutes. Beans should be crunchy and golden brown.

Source: Anna Stockwell, epicurious.com

Dakine Black Bean Burgers

These black bean-based burgers are a Hawaiian-inspired treat that teams smashed black beans with a paste made of onion, green bell pepper, and garlic. Some Sriracha, cumin, chili powder, and Panko breadcrumbs also come to the party. The patties need 2 hours of chilling before grilling.

Yield: 4 large burgers

INGREDIENTS:

• 2 (15-ounce) cans black beans, drained, rinsed
• 1 green bell pepper, stemmed, seeded, coarsely chopped
• 1/2 white onion, coarsely chopped
• 6 garlic cloves, peeled
• 2 large eggs, lightly beaten
• 1 tablespoon Sriracha sauce or Thai chili sauce
• 2 teaspoons ground cumin
• 1 teaspoon mild or hot chili powder
• Salt and pepper
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for brushing
• 4 large slices Monterey jack cheese
• Optional Chipotle Mayonnaise: 1/3 cup mayonnaise mixed with 1 teaspoon chilies in adobo, with adobo sauce to taste and 1/2 teaspoon lime juice
• 4 soft rolls or buns, split and toasted
• Garnishes: 1 large ripe avocado (pitted, peeled, thickly sliced), 1 large ripe tomato (thickly sliced), 2/3 cup shredded iceberg lettuce, 1 cup caramelized onions or 1 medium onion, sliced and grilled until tender and golden

DIRECTIONS:

1. Make the burgers: With a potato masher or a very sturdy fork, mash the beans in a bowl to a thick paste (a few whole or partial beans may stubbornly remain in the mix). In a food processor, pulse the bell pepper, onion, and garlic until very finely chopped, almost pulverized. Add the vegetables to the bowl of mashed beans. Stir to combine. Add the eggs, Sriracha, cumin, chili powder, 1 teaspoon salt, and 1 teaspoon ground black pepper; stir to combine. Mix in the panko until the mixture is sticky and holds together. Divide the mixture into 4 patties about 1-inch thick and put on a platter or rimmed baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours but not more than 4 hours.
2. Prepare a charcoal or gas grill for medium-high heat (about 450 degrees). Clean grill grate; fold a paper towel into a small square and clap with tongs. Dip folded towel in some vegetable oil and wipe down grill grate with the oiled paper towel. Lightly oil both sides of the chilled patties and season with salt and pepper. Grill with the lid closed, until browned in places, 3 to 4 minutes. Turn them over and top with the cheese. Close the grill lid and cook until the cheese has melted for about 3 minutes more.
3. Spread the cut side of the bottom half of each roll with a little chipotle mayonnaise (see introduction). Layer on tomato and lettuce. Top with patty, caramelized or grilled onion, a few slices of avocado, and the top half of the bun.

Source: "Sunset Eating Up the West Coast" by Brigit Binns and the editors of Sunset Magazine

Conclusion:

Canned beans are a convenient and cost-effective way to add protein, fiber, and vitamins to your meals. With these three easy and delicious recipes, you can create a variety of dishes that are sure to please even the pickiest of eaters. Whether you’re looking for a quick and easy breakfast, a satisfying lunch, or a flavorful dinner, canned beans are the perfect ingredient to add to your culinary repertoire.

FAQs:

• Can I use fresh beans instead of canned beans?
  Yes, you can use fresh beans, but be aware that they require more time and effort to prepare.
• What are some other ways to use canned beans?
  Canned beans can be used in a variety of dishes, such as soups, stews, salads, and casseroles. You can also use them as a topping for tacos, salads, or as a side dish.
• Are canned beans healthy?
  Yes, canned beans are a nutritious and healthy option, high in protein, fiber, and vitamins. However, be sure to choose low-sodium options and rinse them with water to remove excess salt.