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Jan 17, 2007 03:26 AM

Your favorite canned vegetable and how do you eat it?

For some reason, canned vegetables crack me up...I am always curious about just what they'll be like and so...

My latest canned food adventure was a can of asparagus it was of course very soft - mixed it with a bit of gorgonzola and pepper...heated it up a bit and yummm...not bad!

Other faves are canned corn with salt,pepper, lime and Tapatio sauce...

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  1. Hmmmm... The only canned vegetables in my pantry right now are tomatoes and chickpeas.

    Canned chickpeas aren't bad at all. Last thing I did with them: Drained and rinsed the chickpeas, rubbed off the skins, fried them in 1 inch of olive oil, and sprinked with salt. Tasty!


    6 Replies
        1. re: Diana

          chickpeas aren't a vegetable! :)

          1. re: huruta

            Nah, they're a legume, I know. Still, they're sold in the canned veggie aisle!

            1. re: Diana

              Not really. They're not sold alongside the veggies. They have a separate section all their own - beans/legumes.

        2. re: prunefeet

          I think beans count. I personally love chilled red kidney beans with a teaspoon of balsamic vinegrette.

      1. French cut green beans

        I saute garlic with a little oil and some pepper then dump a drained can of green beans and mix em up.

        3 Replies
        1. re: LARaven

          I second that! I normally do fresh or frozen veges, but I do prefer this one in the can.

          1. re: LARaven

            Agree on the french cut green beans. I don't love gbs but i do like french cut from the can. heat in micro, sprinkle with garlic salt and pepper or frank's red hot.

            I also like canned corn heated in micro with cheddar cheese melted on top - I know, so college....

            I don't really consider tomatoes as a "canned veggie" since I use those to cook and they actually are a bit of work (not as much as chopping fresh, obviously). But if you consider canned tomatoes as a canned veggie, then I usually have 1-2 can floating around.

            1. re: LARaven

              I too like the french cut. My way of fixing them is to chop up 2 to 3 slices of bacon, 2 cloves of garlic chopped, and a pinch of basil. Saute this in a quality olive oil. When the bacon is crisp, drain half of the water from the green beans, add them to your saute and when the green beans are warmed up enough, serve them with a sprinkle of fresh parmesean cheese. Mmmm, yummy...

            2. I don't do this much now, but in high school my friends would make a few cans of it as a side for spaghetti with meat sauce. We probably ate it once a week.

              Drain a can of corn and dump the kernels into a hot pan. Add an insane amount of black pepper, stirring all the while. Stir until the corn starts to smell a bit. That is, it shouldn't have any of the residual moisture from after draining, but it shouldn't yet be dry all the way through.

              We called it...peppery corn. I know, brilliant.

              1. Hearts of palm, just as is, straight from the can. Same with artichokes, but I can never get enough of those hearts of palm.
                This will probably sound quite strange, but Pei's peppered corn above reminded me of how I used to add regular old relish to canned corn - yum.

                5 Replies
                1. re: pescatarian

                  Yes, artichokes. I do generally use jarred, so it's maybe OT. But WOW, are these good things to have around. A quick cheesy dip, a nice toss with pasta..or just straight for a secret fridge foray.

                  Canned diced tomatoes are a must-have. It's a back-up for all sorts of meals.

                  BTW, has anyone seen the plug for canned peas in the latest Saveur? (The Saveur 100 issue, just out.) Anyone with ideas for these? My kids love them, and I aim to please. Mostly.

                  1. re: cayjohan

                    Oh, geez, and how could I forget tomatoes?! I have some home-canned but also Ro-tel w/ chiles, Mexican, etc.

                    1. re: cayjohan

                      I'm not a canned peas advocate but an old friend of mine use to take baby peas, mix with marinnara sauce and hot Italian sausage, it was awesome. He'd let it simmer for about an hour.

                      My favorite is sliced beets rinsed and combined with english cucumber, thinly sliced red onion and blue cheese dressing.

                    2. re: pescatarian

                      Yup, hearts of palm w/ balsamic vinegar and a little bragg's... LOVE EM! Or, I'll snag em out of the salad bar...

                      And artichoke hearts w/ the same condiments... sometimes also from the salad bar, but NEVER marinated in oil... blech... way to ruin the unadulterated natural goodness.

                      1. re: pescatarian

                        I'm a hearts of palm fan too. I love to make a salad with hearts of palm, avocado, tomato, cucumber and green onion, with a dressing of rice wine vinegar and oil.

                        The only other veggies I regularly eat from a can include beans, tomatoes, and canned beets. On occasion I will make canned corn (Trader Joe's is pretty good), but only in this one particular recipe -- with browned butter and slivered basil. It's best with fresh corn, but canned corn works well in the off-season.

                      2. Green vegetables - asparagus. Totally different from fresh, but I like it.

                        Others would be beans (black, chickpeas, black-eye, pinto - quite a variety) for emergencies such as hurricanes or lazy dinners. :)