Serve them in soups, stews or on their own. Whichever way you use them, beans are a great addition to any diet. Packed with nutrients, they are versatile and easy to cook. However, while dried beans require preparation for cooking, canned beans, on the other hand, offer convenience, while maintaining the texture and flavor of their dried and soaked counterparts.
Plan your dish so that you have your ingredients laid out ahead of time.
Open your can of beans and dump the contents into a strainer or colander in the sink. Rinse the beans with cool, running water to reduce the sodium content and let them drain.
Combine one can of black beans or garbanzo beans with olive oil, garlic minced onion, the herbs of your choice and one can of vegetable broth. Heat all of the ingredients in a saucepan until soft, then puree with a food processor or hand mixer. Spread the bean puree on crackers for a tasty snack.
Drain one can of black or kidney beans and add to chili, or a southwestern style soup. Southwestern soups often contain beans, corn and other vegetables.
Open a can of cut green beans or yellow wax beans and rinse under cold water. Steam the beans for about 10 minutes in a vegetable steamer and serve as a side dish for chicken, beef, pork or fish.
Open a can of baked beans and heat them through in a saucepan. Serve as a side for any type of picnic lunch, or as part of a main meal.
Rinse a can of canned black beans and mix with cumin, corn, tomato salsa and cubed cheddar cheese to make a southwestern bean salad.
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