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Okay, if I'm being honest, canned beans are usually the thing you buy just to have on hand (or store in your home survival kit), and then are forgotten. But they're actually a very easy-to-use pantry staple and there’s tons of variety. I'll usually add them to stews and soups, but you can use them in just about anything for added texture and protein. If you can't decide, here's three different ways to try them!
1 (15-ounce) can white beans, drained
3 tablespoons olive or vegetable oil, plus more for drizzling
2-3 tablespoons lemon juice
1 teaspoon kosher salt
1 clove garlic
Paprika, for garnish
Veggies, chips, pita chips for serving
1 (15-ounce) can black beans, drained
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon hot sauce of your choice, or more to taste
½ cup corn kernels (frozen, canned, or fresh)
½ small red onion, diced
1 small red bell pepper, seeded and diced
½ cup chopped cilantro or any herbs you have
1 can baked beans
1 tablespoon vegetable oil
2 cups mushrooms, sliced
1 teaspoon salt
1 hot dog, thinly sliced
2 medium tomatoes, chopped
2 drops liquid smoke, 1 teaspoon chopped chipotle in adobo, or ½ teaspoon smoked paprika
Buttered toast
I see your kale salad and I raise you a kale soup.
Baked potato bar has a whole new meaning.
A nacho by any other name is still as great.
A pasta-tively delicious mash-up.
