Community Pick
Easy Canned Green Beans
"These green beans don't taste like they came out of a can. They are full of flavor and a family favorite. The vinegar gives them a real twist!"
photo by sloe cooker
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
2-3
ingredients
- 1 (16 ounce) can cut green beans, undrained
- 1 tablespoon white vinegar
- 1 beef bouillon cube
- 8 -10 ounces water (or enough to completely cover the green beans)
- 1⁄2 tablespoon vegetable oil
directions
- Pour green beans into small cooking pot.
- Add Water, Vinegar, Boulion cube and Oil.
- Bring to a boil.
- Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.
Questions & Replies
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Reviews
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thanks for posting!! this is how i make canned green beans for my toddler, she LOVES them and will eat almost the entire can in one sitting! i use whole green beans and add lots of garlic powder and black pepper. i usually just use 1/2 cup of water with 1/2 teaspoon beef bouillon granules and simmer only 15 minutes or until it's totally reduced. these are soooo yummy!! thanks again! -
These were very good. I used the balsamic vinegar as another reviewer suggested. I think next time, I may omit the vegie oil, or cut it down. -
I'm afraid I'll never be a fan of canned anything, no matter how much it's doctored. Texture of a canned green bean is like a sponge to me, so at home I tried this recipe with all "fresh" ingredients - green beans, garlic & onion finely chopped, and sliced mushrooms. Used balsamic & olive oil and used a low sodium vegetable bouillon (we're vegetarians). Cooked al dente - Wonderful! -
This was ok for us. Nothing special -- next time I try it, I'll add garlic powder and onion powder.
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We all enjoyed these beans -- what a nice change from "out of the can" green beans. I did make a few changes, though. I used 1 1/2 teaspoons of balsamic white vinegar instead of 1 tablespoon of regular white vinegar (I love balsamic), and at another reviewer's suggestion added about 1/8 teaspoon each of onion powder and garlic powder. Mine took an hour to cook also; after about 40 minutes at med-low there was still a lot of liquid, so I turned up the heat to about med-high and 20 minutes later almost all of the liquid had evaporated. Next time I'm going to use less liquid because they took so long to cook that they got a little soggy. We loved the flavor, however! Thanks for posting.
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Tweaks
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Good recipe to make those canned beans actually edible.. I'm thinking if your not too calorie conscious, use bacon fat or butter instead of the oil, add in a dash of soy, teriyaki or Worcestershire sauce and use balsamic or red wine vinegar... Use less water so you don't have to cook them for so long they can get mushy.
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Oh wow, I will never eat canned green beans any other way from now on! I used a little more beef bullion than recommended, and white cooking wine instead of vinegar, and I only used the water that is with the beans( did NOT add any extra)...added a little garlic and onion powder and voila! BEST GREEN BEANS EVER!!!!!!
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I have made these several times and I can't believe I have not reviewed them! I don't change a thing except to use extra virgin olive oil in place of vegetable oil. This is now just about the only way that DH and I eat green beans. In fact he requests them with, "can you make THOSE green beans?" And i know what he means! :) Thanks! -
So good! I was looking to get rid of a can of green beans that I no longer wanted, and stumbled upon this recipe. Like the other posters, I used balsamic vinegar. I used vegetable broth instead of beef bullion and added some mushrooms to this. I didn't add any water, but it cooked down great. Thanks for the great recipe! -
These were a really good change from the normal buttered green beans. They're also really easy. I did use balsamic vinegar as many others did, and I used olive oil instead of vegetable oil. These are great! Thanks, ALC!
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