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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Those of the canned variety (which are usually new potatoes) are best when you get them a little crispy. Rinse them and then lay on top of paper towels to dry, patting with more towels. Season with whatever spices you like (smoked Spanish paprika is especially good) and then fry in oil with sliced onion and diced red or green pepper. Next: The cheater's guide to homemade food |
