Ingredients

How to make it

  • Drain the green beans and replace liquid with water.
  • Season with salt, pepper, Old Bay, ham or bacon base, onions or whatever you like. The trick to good canned green beans is to get rid of the canning liquid. You'll be amazed at the difference it makes. Try tasting the canning liquid and you'll see why you want to get rid of it.

Reviews & Comments 9

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  • alloy1028 9 months ago
    I was at a dinner party once and everyone was raving over the host's green beans and begging for the recipe. She eventually admitted to me that she just bought a can of Glory Foods Seasoned Southern Style green beans and heated them up on the stove. They're preseasoned with bacon, garlic, brown sugar, and onion and taste way better than any canned green bean I've ever come across.
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  • gkwillow 3 years ago
    This is a new one to me...going to give it a try!
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  • pudgy47 6 years ago
    Thanks so much for the tip, Makes a world of difference. Jerry
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  • chefjeb 6 years ago
    you can buy base or paste for ham, bacon, beef, chicken, etc. sams sells beef and chicken, but he wal-mart here has the others. it's a concentrate. they also make lobster, fish, vegetable, and a bunch more. it comes in 8 oz jars or sometimes smaller. its strong and little goes a long way. Want chicken stock quick? mix some base with water. want some beef sotck? mix with water. Adds a lot of flavor, but it can be salty.
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  • tnacndn 6 years ago
    Hi jeb, what do you mean by bacon base? Just putting in some bacon grease?
    Gem
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  • recipediva 6 years ago
    I never use any liguid from any can veggies. Like with corn. I drain the liquid and add milk, no alot just enough. Makes the can corn sweeter as well. I love green bean salad. I use drained green beans, add sliced onions fine. I add oil and vinegar. Sometimes I add sugar. Or hazelnut splenda for those diet concious people. Not sure splenda is very healthy.
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  • sweetwords 7 years ago
    I read about the green beans, and I agree - I've used that trick, myself. One really handy one is for corn (not Green Giant, it's usually good). The smallest pinch of celery salt takes care of a lot of the can taste. It works even for cream corn that you can't drain too much. Also for corn that's been in the freezer a bit too long. Handy stuff!
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  • krumkake 7 years ago
    Sometimes the "common sense" things pass us by without notice - this is an idea I have to try, as we love green beans and must resort to canned in the winter months (I'm just not into canning my own) - I am curious to try this, since it makes so much sense!
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  • coffeebean53 7 years ago
    Smacked my forehead with my hand here. I've been cooking for how many years and I've never thought to do that. Thanks for posting.
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