Explore the delicious versatility and convenience of canned beans, from creating hearty potato and bacon hash with cheesy baked beans to snacking on crispy-crunchy roasted cannellini beans. Discover easy recipes and tips for incorporating this budget-friendly and nutritious ingredient into your meals.
Beans are high in protein, fiber, vitamins, and minerals. Important attributes, but there is more to say about their surge in popularity. Beans, especially those contained in cans, are easy to use. Plus, with just a little bit of effort they can be delicious. Throw frugality into the mix, and you have a winning ingredient. The whoosh-whirl sound of lid parting can announce that dinner is just minutes away. It’s a welcome tune to a frazzled cook’s ears.
Purists might argue that cooked-from-scratch beans are better, insisting that canned beans are saltier and more expensive. True, but dried beans can take an hour or more to cook, eliminating them as a candidate for quick-to-prepare meals. Folks with concerns about salt can plop the beans from the can into a colander. Once rinsed with cold water, they shimmer like tiny pebbles in a shallow stream. As a rule, don’t add much salt to the dish until it is completed; add salt to taste to the finished dish if needed.Potato and Bacon Hash with Cheesy Beans This dish happily reminds me of pub meals shared with friends in London. Those meals, especially the breakfasts, always included baked beans. This tasty dish serves cheesy baked beans alongside a potato and bacon hash. It can be a breakfast-for-dinner treat. Top each serving with a fried egg if you like.1 cup grated mixed cheeses, such as a mix of Monterey Jack, mozzarella, and cheddar, divided useBaked beans in the U.S. sometimes use a less sweet tomato sauce that contains a mix of herbs and spices, such as Trader Joe’s Giant Baked Beans in Tomato Sauce. More traditional versions with roots in the United Kingdom contain either maple syrup, molasses, or brown sugar. Either rendition works in this recipe.1. Place potatoes in a saucepan and cover with cold water. Bring to a boil on high heat. Reduce heat to medium-high and boil for 5 minutes. Drain in a colander and shake off excess water. 2. Meanwhile, heat 1/2 tablespoon oil in a large deep skillet over high heat. Add bacon and cook for 5 minutes or until crisp, turning once or twice. Remove bacon with a slotted spoon. 3. Add remaining vegetable oil to the skillet that still has the bacon renderings. Add potatoes in a single layer and cook for 4 to 5 minutes. Try not to move them around too much, so they brown nicely, but keep an eye on them to ensure that they don’t burn. 5. Use a spatula to turn the potatoes over. Shoot the potatoes over a little to make a clear area on the side and add the onions. Cook until onions start to soften for about 3 minutes and then toss everything together. Cook 1 to 2 more minutes for onions to finish cooking. Season to taste with garlic salt and black pepper. Stir 1/2 cup of grated cheese into the hot beans. 6. Divide the potato hash between 4 plates. Spoon the beans on the side and top with the remaining grated cheese. Garnish with more freshly ground black pepper and green onions.Crispy-Crunchy Roasted Cannellini Beans make a great snack or a topping for salads or roasted vegetables. (Photo by Cathy Thomas)If you have a can of cannellini beans, start your canned bean culinary adventure with these Crispy-Crunchy Roasted Cannellini Beans. They make a delightfully noisy out-of-hand snack, as well as a scrumptious topper for salads or roasted vegetables. A word of caution: They are addictive.1. Place beans in a colander and rinse with cold running water. Shake colander a couple of times to remove excess water and turn out onto a clean dish towel. Bring up corners of towel and gently pat beans dry. Allow to rest and further dry out while oven heats up. Adjust oven rack to middle of oven and turn to 425 degrees. 2. In a large bowl, toss beans with oil, rosemary, garlic, and, if using, dried red pepper flakes (I use a silicone spatula for tossing because it is gentler on the beans). Turn out onto a rimmed baking sheet (don’t worry if some of the beans are cracked). With spatula, spread beans out into single layer so that they aren’t crowded together. Season with coarse salt and if desired, black pepper. Roast 30 minutes, turning after 15 minutes. Beans should be crunchy and golden brown.This avocado burger features patties made with black beans and a paste of onions, green bell peppers and garlic. (Photo by Cathy Thomas)In the cookbook “Eating Up the West Coast,” Brigit Binns and the editors at Sunset magazine dub these black bean-based burgers “Dakine,” the Hawaiian pidgin term that describes something that is a good thing, or a cool thing. The patty mixture teams smashed black beans with a paste made of onion, green bell pepper, and garlic. Some Sriracha, cumin, chili powder and Panko breadcrumbs also come to the party. The patties need 2 hours of chilling before grilling. The recipe makes 4 large patties. I prefer smaller servings and generally make 6 instead of
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