Recipes for Cooking with Canned Vegetables
Don't let these never-go-bad staples languish in your cupboard. Instead, turn them into delicious main courses and side dishes—in a matter of minutes.
By Lynn Andriani
Original Content | December 19, 2012 
Photo: Thinkstock
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Everything tastes better with bacon, and canned green beans are no exception. They'll taste even better if you start with French-cut (which are simply sliced diagonally); they have a more delicate texture and taste than beans that aren't cut. Sauté two or three slices of bacon, chopped; two cloves of garlic, minced; and a pinch of dried basil in olive oil. When the bacon is crispy, add the beans along with half of the liquid from the can, and cook until warmed through. Top with grated Parmesan. |
