This canned green beans recipe transforms boring, mushy canned green beans into a delightfully crunchy and flavorful dish.
This canned green beans recipe puts all other canned green beans recipes to shame.
The first time I made these beans, Brandan dubbed them “murder beans.” (I might have gone a little heavy on the red pepper flakes.) I’m here to assure you now, though, that the recipe has been perfected.
The most common canned green beans recipe
In researching the internet, it seems that there’s a common way to cook canned green beans – and from what I can tell, it’s pretty much the only method you’ll find unless you dig deep.
Now, I haven’t tried cooking them this way, so it’s not fair of me to pass judgement on it. That being said, I don’t know that I’m a fan of the idea of taking an already mushy, wet vegetable, and soaking it in a bunch of water for a really long time. It sounds…mushy.
Ali over at Longbourn Farm sautés hers, and uses onion powder as her secret ingredient, and I’m not gonna lie, they look pretty tasty!
For today, though, we’re going to sear those canned green beans, and give them a nice little crust, then pair them with some ingredients that pack a punch of flavor.
What is searing
Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food is cooked at high temperature until a browned crust forms.
It’s usually used for meat and fish, but you can use it for veggies too! (Even canned ones.)
How to make this canned green bean recipe
Not only is this recipe flavorful, it also only takes about 10 minutes to put together from can to table. Need to serve a crowd? Double or triple it and grab a big pan.
First, we need to make our cashew garlic mixture. Add the cashews and garlic to the food processor and pulse. You’re looking for a fine chunk. Does that make sense? Chunks, not dust. But a fine chunk.
Next, you’re going to sear the outside of the green beans in a very small amount of oil. Your pan needs to be HOT. Not just hot, but like HOT HOT. When those suckers hit the pan, they should sizzle. Make sure your fan’s on high!
You’re only going to let them cook like that for 30-60 seconds. All we’re working on is forming a crust on the outside and getting them warm. Then, you’re going to flip, and sear the other side. It won’t be perfect – just toss and do the best you can.
Add your cashew mixture to the pan and toss. Get them a little toasty!
Now, here comes decision time. I add my red pepper flakes with the pan still on. Just know that RPF + high heat = spicier than normal RPF. You can adjust the amount of RPF to taste. If you wait to add them to the pan after removing it from the heat, it won’t be quite as intense.
So, how spicy do you want your beans? Adjust accordingly. (And the only way to end up with “murder beans” is to add 2 teaspoons of RPF while the pan is still on. Don’t do that unless you REALLY like spicy.)
Remove the pan from the heat if you haven’t already, then sprinkle with the red wine vinegar and toss to combine. Sprinkle with salt and serve.
Easy enough for a weeknight, fancy enough for a dinner party. Vegetarian, vegan, gluten free, dairy free, soy free, and delicious. WINNING.
What to serve these green beans with
You could also incorporate them into a stir fry. What about serving them over some rice or cauliflower rice, then topping with chicken? I’m thinking I might take my easy weeknight chicken stir fry recipe, and swap out the frozen veggie bag for these beans.
- 1 15oz can green beans
- 1 tsp avocado oil
- 1 large clove garlic
- 1/3 cup roasted salted cashews
- 2 tsp red wine vinegar
- Drain and rinse your green beans.
- In a food processor, pulse your cashews and garlic until they form a chunky mixture.
- Heat a skillet over high heat. (Yes, high! Not medium-high. HIGH!)
- Once it is hot, add your oil and give a quick swirl to coat.
- Add the green beans to the pan right away (the oil will start to smok e if you don't!)
- Sear the green beans for 30-60 seconds, until a char has formed on the outside.
- Toss/flip and sear the other side.
- Add the cashew and garlic mixture to the pan. Toss to combine.
- Add red pepper flakes and toss again.
- Remove from heat. Sprinkle with the red wine vinegar and a pinch of salt and serve immediately.
If you don't have avocado oil, use another high heat cooking fat. Other recommendations would be ghee, bacon grease, or coconut oil. Butter will BURN at this high of a temperature!
These are best served immediately after cooking. If you need to store them in the fridge and reheat, simply repeat the high heat searing process. Be aware that putting red pepper flakes over high heat does intensify the flavor, so if you are wary of extra spice, you may want to leave these out and add them when reheating or at serving time.
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Nutrition Information:Yield: 2 servings Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 94mgCarbohydrates: 22gFiber: 7gSugar: 8gProtein: 6g