Canned green beans can be a quick and convenient side dish, but they have a reputation for being pretty mushy.
Is it possible to make canned green beans crispy like their fresh counterparts?
Well, no. There’s nothing like the crisp snap of a fresh green bean.
However, there are ways to make them crisp up a bit from their ultra-mushy state.
Crispy Canned Green Beans: Is It Possible?
Let’s be honest … canned green beans will never be as crispy as fresh ones. However, you can still add a little crisp with a few simple tricks.
First, make sure to drain the canned green beans thoroughly. Any excess liquid will make it difficult for the beans to crisp up in the pan. Pat them dry with a paper towel if necessary.
Next, heat up some oil or butter in a pan over medium-high heat. You can also use bacon grease for added flavor.
Once the oil is hot, add the green beans to the pan. Make sure not to overcrowd the pan, or the beans will steam instead of crisp.
Season the green beans with salt, pepper, garlic, onion powder, or any other seasonings you prefer. You can also add a pinch of sugar to help caramelize the beans and give them a slightly sweet flavor.
Stir the green beans occasionally to ensure they cook evenly. Cook them for about 5-7 minutes or until they start to brown and crisp up.
The longer you cook them, the crispier they will become, but be careful not to burn them.
If you want to add some extra flavor, you can also add some broth or bouillon to the pan. Let the green beans simmer in the broth for a few minutes before turning up the heat to crisp them up.
Another way give your canned green beans a little crisp is to roast them. Check out our tutorial for roasting canned green beans here!
Preparing Canned Green Beans So They’re Not As Mushy
One of the main reasons canned green beans tend to be mushy is because they have to process for so long in the pressure canner—at such high temperatures—so they’re essentially overcooked.
When you pop open a jar, try these cooking techniques:
- Simmer, don’t boil: Boiling canned green beans can cause them to break down even further. Instead, simmer them gently.
- Don’t overcook: Canned green beans are already cooked, so you only need to heat them through. Aim for a cooking time of 5-10 minutes.
- Break out the roasting pan: If you haven’t tried roasting canned green beans, you’re missing out on the #1 way to add a bit of crisp.
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Adding Flavor
Canned green beans can also be lacking in flavor, but there are several ways to add some extra zing:
- Seasonings: Add some salt, pepper, garlic powder, or other seasonings to the pot while the green beans are simmering. This will help infuse them with flavor.
- Butter or oil: After draining the green beans, toss them with a little bit of butter or oil. This will help them crisp up and add some richness to the flavor.
- Acid: Adding a splash of vinegar or lemon juice to the green beans can help brighten up their flavor and cut through any blandness.
By following these techniques, you can turn canned green beans into a crispy and flavorful side dish that everyone will enjoy. Experiment with different seasonings and cooking methods to find your perfect combination.
Serving Suggestions
Now that we know how to give canned green beans a little crunch, it’s time to think about how we’ll serve them! Here are some ideas for serving canned green beans:
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As a side dish: Canned green beans are a classic side dish that can be served with almost any meal. They pair well with roasted meats, such as chicken, beef, or pork, and are also great with grilled fish or seafood.
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In a casserole: Canned green beans are a popular ingredient in casseroles—like green bean casserole. To make a simple green bean casserole, combine canned green beans with cream of mushroom soup, milk, and French fried onions. Bake in the oven until bubbly and golden brown.
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For holiday meals: Canned green beans are a staple at many holiday meals, such as Thanksgiving and Christmas. To make a festive green bean dish, combine canned green beans with roasted chestnuts, dried cranberries, and a drizzle of maple syrup. Serve alongside your favorite holiday meats and sides.
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For large servings: If you’re serving a large crowd, consider making a green bean salad. Combine canned green beans with cherry tomatoes, sliced red onion, and crumbled feta cheese. Toss with a simple vinaigrette made from olive oil, red wine vinegar, and Dijon mustard. This dish can be made ahead of time and is perfect for potlucks and picnics.
Though canned green beans will never be as crispy as the day they came off the bush (or vine), roasting can give them the crispy texture you’re looking for, making green beans a pantry staple year-round!
READ NEXT: How to Can Green Beans ⇨.
