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How to make canned green beans taste better

Method 1: A Simple Shortcut to Homemade Flavor

Break out a big cast-iron skillet. Place 3 strips of bacon in it (preferably thick-cut) and plop it over medium heat on the stove. Cook the bacon until crisp, flipping as necessary, and then remove the strips to hang out on a few paper towels and drain off some of the fat from the pan, leaving about 1 tablespoon.

Now, you want to have some diced onion (about ⅓ to ½ cup of it)—yellow, vidalia, whatever you have on hand is fine—ready in the wings, along with 2-3 cloves of minced garlic. If you're really getting into it, chop up some bell pepper too. Add the onion (and bell pepper if you're feeling it) to your bacon drippings in the pan and saute until translucent and fragrant; next, add in your garlic as well as a few sprigs of fresh thyme and saute for another minute or so.

Once everything is softened and smelling great, pour in both cans of baked beans. Finally, stir in 2 tablespoons of light or dark brown sugar, 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 teaspoon of soy sauce, 1 teaspoon Worcestershire sauce, and ¼ teaspoon cracked black pepper. And don’t forget your bacon; crumble it right into the beans. Cook this mixture, stirring, until everything is thick and warmed through. If you want to literally bake the baked beans, rather than heating them on the stovetop, I admire your dedication to authenticity and you can pop your skillet into a preheated 375° oven and bake them until the cows come home. Or until they’re warm and bubbly (about 15 minutes). Your call. Fish out the thyme sprigs before serving if you feel so inclined.


How to make bakedbeans from scratch

It is literally a “mix it all in the pot and simmer” job.

The only thing to do at the end is to add cornflou

The only thing to do at the end is to add cornflour/cornstarch to thicken the sauce. This needs to be done at the end because excess stirring or prolonged cooking over heat makes cornflour lose its thickening powers (in case you were wondering why cornflour is always added at the end of recipes!!)

Homemade Heinz Baked Beans

Author: Nagi Prep: 5 mins Cook: 30 mins Cooking dried beans: 1 hr Total: 1 hr 35 mins Breakfast, Brunch

British, English, Western

4.96 from 43 votes

2. Chicken Broth

If you don’t have beef bouillon on hand, chicken or vegetable broth works just as well. Just pour the broth into a pot with the beans and wait!

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You can add bits of ham and your choice of seasonings to add more flavor.  Let it simmer for 30 minutes to several hours for maximum flavor and goodness.

Adobo Sauce + Chorizo + Chopped Cilantro

Give your baked beans a Mexican twist by stirring in a few spoonfuls of chipotle adobo sauce and some crumbled chorizo. Garnish with cilantro and sour cream.

Use the Microwave to Make Canned Refried Beans Taste Like Restaurant Style

Maybe you do not need a lot of beans. That is fine. You can still make restaurant quality beans with a small can of beans.

  1. Spoon the canned beans into a microwaveable bowl.
  2. Add ½ cup of cream, milk, or half and half. Stir.
  3. Microwave for 1½ minutes.
  4. Remove from the microwave. Then add your spices and stir.
  5. Return to the microwave and heat for another 1½ minutes, or until the beans are hot and the cream can be easily stirred into them.
  6. Garnish and serve.

7. Olive Oil

If you don’t have bacon grease or butter, olive oil works well, too!

A few tablespoons will add a mild nutty flavor to the beans that will help make them taste as if they were picked fresh from the garden.

How to Cook Beans

rate this recipe:

5 from 14 votes

Prep Time: 8 hrs

Cook Time: 2 hrs

Serves 8 to 12 (makes 6 cups) Pin Recipe Print RecipeLearn how to cook dried beans on the stove! Simmer them with water and salt, or add aromatics to the pot for extra flavor.


  • 2 cups dried beans
  • Water
  • Sea salt

optional aromatics:Onion quarters , halved shallots Smashed or sliced garlic cloves Scrap veggies , scallion tops, fennel fronds, herb stems Desired spices , bay leaves, peppercorns


For black beans, white beans, red beans, garbanzo beans:

  • Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.

  • Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt and desired aromatics. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.

  • When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.

For adzuki beans:

  • Skip the soaking process. Rinse, then place the adzuki beans in a large pot. Cover with 2 to 3 inches of water and simmer for 30 to 45 minutes with desired aromatics and sea salt. Season to taste.

For split peas:Skip the soaking process. Rinse, then place 2 cups split peas in a large pot with 4 cups of water and 1/2 teaspoon sea salt. Bring to a boil, then reduce to a simmer, cover and cook until soft, 25 to 40 minutes. Season to taste. Split peas will become mushy in texture, similar to red lentils. They're great for thickening soups and stews.

Make some sriracha green beans

One of the tastier frozen bean or pea products we've found is Birds Eye Sriracha Green Beans. They taste much better than most frozen green beans and require little prep time and minimal cleanup.

It's also very easy to make your own homemade, sriracha green beans. Simply choose a favorite sauce, heat it up, and enjoy. Some of the post popular types of sriracha sauces include Huy Fong and Trader Joe's Sriracha Roasted Garlic Sauce.

Add some ranch dressing

What doesn't ranch go with?

It definitely works with peas and green beans. Simply prepare them like you normally do and then add the ranch before eating. You could also add some freshly, ground black pepper to add a little more flavor before serving.

TIP: To make ranch dressing healthier, look for ranch made from healthier fats like canola oil. In the past, eating foods with a large percentage of fat was frowned upon. The debate has changed recently. It’s now believed that many high-fat foods are good for you. In particular, certain foods like olive oil, avocados, and walnuts are considered to be healthy fats. Also avoid ranch that contains hydrogenated oils. Hydrogenated oils are created when hydrogen is added to vegetable oils like corn oil or peanut oil. Adding hydrogen increases shelf life but it also may increase bad cholesterol and be bad for your cardiovascular system.

Cooking Dried Beans Exceptions

I use this method for cooking dried beans for almost every bean variety: black beans, pinto beans, cannellini, kidney, cranberry, and more. However, there are a few exceptions to the rule:

  • Lentils. There’s no need to soak these legumes before you cook them! Each variety has a distinct texture and short cooking time – learn about cooking black, green, brown, and red lentils here.
  • Split peas. Green and yellow split peas also cook quickly and don’t require soaking. Green split peas cook in about 25 minutes, while yellow split peas take 30-40 minutes. Both are great for soups, as they dissolve into a smooth, creamy puree as they cook.
  • Adzuki beans. These little red beans have a delightful sweet, nutty flavor, and if you can get your hands on some, I highly recommend you give them a try! Simmer them for 35-40 minutes with salt and your desired aromatics (read more about these below!).

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