The Best Canned Green Beans Recipe Is Grandma Approved (15 Minutes) by Donna John
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Canned vegetables were on the dinner table growing up. My mom rarely made fresh vegetables back in the day. Now, I tend to have a can or two of green peas and whole kernel corn in the pantry when we stock up due to a winter storm or hurricane. But a recent cooking video I watched from B Wood Cooks (aka Chef Bryan Wood) made me add canned green beans, which I grew up eating, to my shopping list. He says these are the best canned green beans you'll eat, and he credits his grandma with the green beans recipe. Sign me up.
These really are the best canned green beans I've ever eaten. The green beans are full of flavor and really easy to make in about 10 minutes. Here is your shopping list for this shortcut recipe for green beans: canned green beans (two styles is the secret), bacon (plus the bacon grease), butter, onion, chicken bouillon, garlic powder, black pepper, sugar and a little hot sauce. (Check out the health benefits of green beans.)
Cooking Notes: Bryan adds about 2 tablespoons bacon grease to his pot of green beans, then adds the bacon separately that he cooked in the oven. I saved a step and cooked the bacon first in the pot and left the bacon grease in the pot. Another simple change I made was using tomato-chicken bouillon instead of regular chicken bouillon. (Here's how I cook bacon in the microwave.)
Serve the grandma-approved green beans as a side dish with your favorite dinners. Green beans go well with any protein, from chicken to pork to beef to turkey to seafood. I served my pot of green beans as a side dish with roasted chicken and roasted potatoes.
Chef Bryan, would love to see how you fancy up canned green peas next!
Cuisine: American / Southern
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
- 3 - 4 slices bacon
- 14.5 ounces (1 can) french-style green beans
- 14.5 ounces (1 can) regular cut green beans
- 2 - 3 tablespoons butter
- 1/4 cup chopped onion (Bryan uses sweet onion)
- 1 teaspoon chicken bouillon (I used tomato-chicken bouillon)
- 1/2 - 1 teaspoon garlic powder
- black pepper, to taste
- 1/4 - 1/2 teaspoon granulated sugar (I used brown sugar)
- hot sauce, to taste (I added a couple good shakes of Tabasco sauce)
Here's how to make it:
- Cook the bacon in a saucepot until crisp. Remove and crumble. Leave the bacon grease in the pot.
- Pour in the two cans of green beans. (Bryan uses the liquid in the cans of green beans. I drained and rinsed my greens beans, then added enough water to equal what came in the can.) Over medium-high or high heat, cook the green beans for about 10 minutes.
- Add the crumbled bacon back to the pot. Add the butter and onion.
- Add the chicken bouillon, garlic powder, black pepper to taste, and granulated sugar.
- Add hot sauce to taste.
- Taste and adjust seasonings. Serve.
- Store any leftover green beans in an airtight container and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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