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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!

    Anne

    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. :)

                        1. baby corn, water chesnuts and bamboo shoots

                          they make almost any stir fry better! :o)

                          1 Reply
                          1. re: soypower

                            How could I forget my favorite add-in of water chestnuts? I guess I was mostly thinking of things I eat pretty much by themselves and not mixed in with other stuff (probably why I forgot the tomatoes, too! Oh, and green chiles!)

                          2. Beans, all sort.

                            Frankly, my favorite is straight outta the can. I like Kidney's, whites, great northern, butter, gabonzo, pita, fat free refried and flagiolets, among others.

                            I like to take red kidneys and make a sort of sweet bean paste by blending them with the can juice and S[elnda or honey and a little salt. I use my immersion blender.

                            I serve the flagiolets warm with lamb and seasonings.

                            I generally just pour them on salads.

                            Beans are my main source of protien

                            1. Canned peas right from the can.

                              1 Reply
                              1. re: C. Hamster

                                try canned peas mixed with Hellmans - excellent!

                              2. All types of beans and diced or whole tomatoes. I love sliced beets drained and right out of the can. Sometimes I'll make a little beet salad with sliced red onions, salt, pepper, oil, vinegar...maybe some sugar if I'm in the mood for a pickled flavor. I just love canned beets.

                                1. Beans, beets, tomatoes, green chiles, corn - these are all (except maybe for chiles) the ones that seem actually to improve by canning. Spinach, asparagus and peas become something else entirely when canned, but I like them; green beans, OTOH, undergo a transformation that I've always hated. The only way to salvage canned green beans for me is long cooking with plenty of onion and bacon...which is also how I cook canned turnip, mustard or collard greens (LOVE those!).

                                  Our favorite version of succotash calls for canned corn and frozen baby limas. Instead of the nearly-dry Green Giant, I get store-brand canned corn and use the juice (plus a good blob of butter) to cook the lima beans. Veggie comfort food.

                                  1. I have several different types of tomatoes, roasted green chilis, occasionally a can of enchilada sauce for a I need to get dinner put together now moment. Olives, hominy, watermelon pickle (okay it is bottled, but it is always there) beets, a varitey of beans, coconut milk,

                                    1 Reply
                                    1. re: Candy

                                      Hominy, yes! Fry some good bacon ends (much smokier than just bacon), crunch up dried ancho chiles, then cook with Juanita's hominy! Much easier than starting from dried posole. Magic!

                                      lisa

                                    2. The little baby peas in a silver can have been a favorite side in our house, served with mashed potatoes and pot roast. Mix up the peas in the potatoes and drench with oniony pot roast gravy -mmmmm. Just the way Grandma used to serve it!

                                      3 Replies
                                      1. re: EllenMM

                                        YEAH! Le Soueur? (Sp?) I LOVE the ones with mushrooms and baby onions in them. They're a bit salty but I don't care....

                                        1. re: thegolferbitch

                                          Yes! i knew someone else would mention them! LeSeur peas, even the low salt ones....love, love them. So reminiscent of my childhood. Only heat, though. Do not boil or you will be greeted with some mighty mushy peas.

                                          1. re: diablo

                                            Open can. Drain peas by pushing lid on product and pouring water into sink. Dump peas in dish. Plop on some butter. Season with S&P. Nuke for 2 min.

                                            Ahhhh, Le Seur.

                                      2. Sliced beets. Drain them, and toss them with a teaspoon or two of balsamic vinegar and a tsp. of butter, heat up in the microwave or on the stove top, and you've got a quick tasty side dish in no time flat. Sometimes I toss them with a little bit of orange juice instead of the vinegar too.

                                        1 Reply
                                        1. creamed corn--heat and eat

                                          1. Water chestnuts for sure, as long as you rinse them.

                                            1. Canned green chiles, specifically Hatch chiles from New Mexico, which I have my mom and/or sister mule back for when they visit. One of these days, I'll actually break down and buy the 5 gallon tub of frozen Hatch chiles from Furr/Osco in Santa Fe, if we drive. On the last Southwest flight I took home oasted chiles back on, some of my nearer and dearer fellow travelers were not too thrilled with me (but I made my then 15 year old son hold the bag on that one!) A dozen cans for Christmas, just what I asked Santa for!

                                              1. Definitely baby corn and of course tomatoes, which I never seem to have enough of in my pantry. Don't mind green beans in a pinch but they are way better fresh. I totally disagree with asparagus in a can. I think it tastes awful.

                                                1. Green Giant Niblets corn - only kind I'll eat out of season. They're great out of the can, but sometimes I make a hybrid salad/salsa thing by mixing them with fresh diced tomatoes, jalapeno, cilantro, lime juice, salt, avocado, garlic (and sometimes I'll saute the garlic in some butter with a little bit of onion--family member can't eat raw onions, so there you go).

                                                  Canned tomatoes, goes without saying...

                                                  And I have a weird thing for any cut of canned green beans, right out of the can.

                                                  1. The only canned veggies i use are corn, tomatoes and mushrooms.
                                                    i tried canned peas one time for the heck of it..... NASTY!
                                                    i haven't tried asparagus, spinach, or artichokes yet, although i have a can of artichokes in the cupboard i'm scared to try.

                                                    2 Replies
                                                    1. re: RiJaAr

                                                      Don't be afraid of canned artichokes. To mix into a salad or pasta saute, they work well. Of course, like anything else, some can be terrible. I usually have good luck with the Trader Joe's ones.
                                                      Just don't compare them to the fresh you'd eat by themselves...

                                                      1. re: RiJaAr

                                                        I actually have a recipe I'm making tonight, which is sauteed chicken breasts in a mustard cream sauce with (fresh) mushrooms and canned artichoke hearts. It's a regular in our rotation and quite good. But as above, don't compare the artichokes to fresh; they are something different--

                                                      2. I will eat the petite pois - la suere? straight out of the can and the same with creamed corn. weird I know.
                                                        Of course I use tomato products when not in season.

                                                        1. All kinds of legumes, but never green beans! The only exception is if I am truly desperate to make 3 bean salad---then I MAY use the canned variety.

                                                          Various chiles I keep on hand too, and of course, olives. YUM! Give me olives any way you can! I like artichoke hearts in the jar, but never had tried them in the can. Same for hearts of palm. I find a lot of times the tinny taste of the can comes through in the taste. YUCK!

                                                          Hard for me to find a good canned mushroom. I prefer those fresh :-)

                                                          Canned tomatoes all the time! (Although there are brands now putting tomatoes in jars, and I like that and buy those when I can.)
                                                          At times it's difficult finding fresh, luscious, beefy deep red tomatoes. When I do, I usually can't keep 'em around long enough to use, 'coz I gourge on tomato sandwiches!!

                                                          I like canned creamed corn on ocassion. Plus, I can tolerate canned corn and baby corn, but other veggies I like either fresh or frozen. (emphasis on can! hee hee hee! I know, I'm a bit 'corny'!! ) Is it just me, or do I keep using "CAN" a lot here?!?
                                                          O=:) Merm

                                                          1. baby corn, straw mushrooms, hearts of palm, artichokes, tomatoes, chickpeas, bamboo shoots, beets, white asparagus tips

                                                            1. Heinz Baked Beans. They're only kind of canned beans that are accceptable for Beans on Toast, in my book.

                                                              I also keep canned garbanzos around for a super-easy blender hummus (beans + tahini + garlic clove + lemon juice).

                                                              And then there's the canned coconut milk for Thai curries.

                                                              1. I use canned asparagus in the simplest recipe ever. I have no idea why these 4 ingredients taste so amazing together, but they do. Put a platter of these out at your next party and listen to the raves:

                                                                Asparagus "Sandwiches"

                                                                Open and drain a can of asparagus. Cut crusts off of white sandwich bread. Spread bread with good mayo. Sprinkle with freshly cracked pepper. Lay 2 asparagus spears on the diagonal on top of the mayonnaise. Fold the 2 bread corners across the asparagus, using a small bit of mayo to seal the corners. Press to seal.

                                                                That's it....white bread, mayo, pepper, and canned asparagus. I had this at a womens' tea this Christmas and everyone was loving them. I served them recently at a party, and they disappeared. Go figure.

                                                                1 Reply
                                                                1. re: wyf4lyf

                                                                  The ladies of the church where I grew up used to cut the crusts off the bread ( white sandwich "fog"), flatten it, butter it and put on a thin skim of mayo and then roll the canned asparagus spear up in it. Sometimes they would cut this into several little rolls.
                                                                  I have now discovered freash asparagus ( not a feature of my childhood), but those little rolls still appeal to me -- I often make them if I have to take sandwiches to a school "tea".

                                                                2. Creamed Corn - always add a can to my corn bread! The Best.

                                                                  1. Green Giant Whole String Beans, Progresso Artichoke Hearts (non-marinated) and Le Suer Asparagus, in a bowl tossed with mayo and garlic powder and some hot sauce.

                                                                    2 Replies
                                                                    1. re: bigmackdaddy

                                                                      Sorry, I have to ask.....all three together????

                                                                      1. re: othervoice

                                                                        why not... all three go nicely in a salad, since none is marinated... i'm not so sure i would want mine topped w/ mayo or hot sauce, but the three veggies go nicely!

                                                                    2. Canned spinach with a dash of vinegar. Reminds me of the days of grade school lunches.

                                                                      1. Beets - from the can, in salads or in sandwiches.

                                                                        Water chestnuts, baby corn, shiitake or straw mushrooms - same as above, plus stir-fries.

                                                                        Peas - puréed for soup or dips.

                                                                        1. San Marzano tomatoes > homemade spaghetti sauce. Hearts of palm are good ... in general, any green vegetable from a can is an abomination (with asparagus being the absolute worst). If you must eat preserved asparagus, pickled in a jar is the way to go.

                                                                          1 Reply
                                                                          1. re: foiegras

                                                                            Foiegras, I couldn't agree more about canned asparagus. To me, most canned vegetables are awful. But canned asparagus is the only food I've encountered that triggers my gag reflex. Not hyperbole, the truth. My aversion to it is so strong, that even the odor of fresh asparagus, cooked too long, will make me queasy. Nor is my aversion the result of having been ill from it as a child. It has always been beyond awful to me, vile, vile stuff, with no resemblance to it's fresh incarnation, which I love.

                                                                            To answer the initial question: Canned tomatoes are a pantry staple, as are chipotles in adobo. I'll use canned bean (chickpeas, kidneys, etc.) in a pinch, but don't keep them around; I try to keep dried ones handy, though. Jarred artichoke hearts in oil.

                                                                          2. I like pickled beets,tomatoes,peas,beans,water,collard greens.I like canned asparagus straight out of the can for a midnight snack.I dont like corn or Spinich.

                                                                            1. I hate canned 'green' vegetables because by the time you've heated them up they're grey and soggy. Even frozen ones can be a bit iffy if you're not careful how you prepare them... BUT some things actually seem to improve when processed - sweetcorn (sweet and juicy and much more tender than frozen), tomatoes (because they're concentrated), NON-green beans (because all the hard work is done for you), and beets (as long as they're pickled and not the sweet kind). And of course water-chestnuts, which seem to be totally and utterly indestructible!

                                                                              1. pintosACK!

                                                                                No canned vegetables! OK, maybe some black beans, some pintos or chick peas. Tomatoes only sometimes.

                                                                                Why wouldn't people opt for frozen? Or fresh?

                                                                                1 Reply
                                                                                1. re: SilverlakeGirl

                                                                                  I think there is a time and place for frozen or canned. For instance it's 7:30, you just got home from work, you're starving, and don't feel like going to the grocery store. I try to avoid canned, of course, but sometimes it's just necessary and convenient. I think beans and tomatoeis in a can are wonderful and a staple in my pantry.

                                                                                2. Sauerkraut. Reubens, chocroute, with hot dogs or wurst.
                                                                                  Canned tomatoes are usually tastier and cheaper than fresh for cooking.

                                                                                  1. This will probably sound gross to some, but I like to take a can of drained green peas and dump them into a bowl, where I mix in some mayo, chopped onion, and sometimes one of those small jars of pimentos. It makes a yummy salad.

                                                                                    I also like to drain a can of collard greens and saute them in a pan with some bacon fat and a little bit of vinegar.

                                                                                    Canned whole kernel corn is good heated with cream cheese and butter mixed in.

                                                                                    Since I have always lived in the south, I have always eaten my green beans seasoned with bacon fat and cooked until they are soft. Canned ones are good if you drain them almost dry, and simmer them with about a Tbsp of corn oil or canola oil.

                                                                                    2 Replies
                                                                                      1. re: breadbox

                                                                                        Not gross! My Mom takes canned mixed vegetable (corn, peas carrots - are there potatoes in there too?) and combines them with onion and mayo and black pepper, maybe lemon juice- this is a surprisingly tasty lunch. OK, its a bit weird too.

                                                                                      2. White asparagus, artichoke hearts, tomatoes, chilis, the kind of beans that you normally buy dried, water chestnuts, and those cans of fried onions to make green bean mushroom soup casserole.

                                                                                        1. Beets is the only canned veggie I really eat. I mix with lots of vinegar and some sugar and they are especially good when having mashed potatoes so the juice can run into the potats and turn them all pink
                                                                                          Oh yeah- the only other canned veggie I eat is creamed corn.

                                                                                          1. LeSeur Peas mixed together with fried onions, toasted walnuts, hard boiled eggs, salt and pepper. Mix & mash all together until smooth. Great on toast or crackers.

                                                                                            1. creamed corn mixed into my cornbread.....it makes it yummy moist

                                                                                              1. creamed corn & green beans. Butter beans.

                                                                                                The only time I do canned asparagus is when I'm making my aunt Edna's escalloped asparagus. Using fresh or even frozen in that recipe is a waste since it pretty much turns to mush anyway.

                                                                                                I will NOT eat canned peas, even in pea salad. Maybe once upon a time frozen peas weren't easy to come by, I don't know. But they're just as easy to deal with as the canned ones, and much more appetizing.

                                                                                                1. Corn is usually the only veggie I buy in a can.
                                                                                                  Throw in in the microwave, drain, add salt, pepper and a pat of butter. Yum.

                                                                                                  1. Canned "blue lake" type green beans, marinated in Paul Newman's Parmesean and Garlic dressing...throw in some "cherubs" tomatoes, and you have yourself a tasty little salad

                                                                                                    1. Tomatoes, corn, beans (pinto, black, cannellini, refried, baked, garbanzo), chilis

                                                                                                      1. I do most of my veggies fresh and frozen, but I always keep on hand canned tomatoes, black beans, and artichoke hearts. On occasion I will pick up a can of super sweet yellow and white corn because my SO LOVES it.

                                                                                                        1. Canned green beans (regular, not French cut) and corn, right from the can. Saltastic!

                                                                                                          1. I usually have a can of Le Sueur baby peas in the pantry. I drain them and eat them cold with some mayo. It's great when you're really hungry and too tired to cook or clean up a mess. I also love Green Giant white shoepeg corn -- good hot or cold. Tastes almost as good as fresh.

                                                                                                            1 Reply
                                                                                                            1. re: walker

                                                                                                              canned sliced potatoes make the best home fries. fry with a little paprika, salt, sliced onion and some finely diced pepper.

                                                                                                              ....also agree with the baby peas and mayo. mix it with some canned tuna and rotini noodles. awesome pasta salad.

                                                                                                            2. Beans: in stews, soups, salads, dips
                                                                                                              Tomatoes: i only used canned for my sauces
                                                                                                              Corn: once i year at thanksgiving i buy a can of creamed corn and a can of niblets, mix them together with salt and plenty of pepper, pour into a glass pie plate. i toast some breadcrumbs that i season up in a skillet with a bit of finely diced red or green pepper and sprinkle that on top of the mixture. then bake it until it bubbles. my sicilian grandfather's sister used to make this. she was the cosmopolitan one, and she called it "spanish corn."

                                                                                                              1 Reply
                                                                                                              1. re: eLizard

                                                                                                                eLizard. Here my creamed corn recipe: 16 oz pkg frozen extra sweet corn, Put in pan,add few tablespoons of water, salt, 4 T unsalted butter, cook according to package directions. Make a slurrey of whole milk & equal parts flour(3T milk 3T flour), whisk into cooked corn, cook 2-3 minutes stirring constantly. Thin with heavy cream. Adjust seasonings. I cannot have a family dinner without creamed corn.

                                                                                                              2. I am definitely not a big fan of canned veggies, but you can't deny their convenience...My mom used to make these asparagus roll-ups with canned asparagus. lay out a thin slice of ham, spread it with garlic flavored cream cheese place a spear of asparagus on one end, and roll it up jelly-roll fashion. cut into cute smaller pieces, makes a delicious and easy hors d'oeuvres, interestingly enough, it isn't 1/2 as good with fresh asparagus. the canned asparagus is tender, and much less fibrous, which makes for a better end result.

                                                                                                                1. Canned beetroot (you call them beets, I think) grated in the food processor. Then mix with good quality mayonnaise. It makes a great quick salad. Can also add a clove of crushed, fresh garlic.

                                                                                                                  2 Replies
                                                                                                                  1. re: jaykat

                                                                                                                    I agree, canned beets because you can't get them frozen and take to long to cook. Great in salads, or just with red onion and balsamic.

                                                                                                                    1. re: othervoice

                                                                                                                      Canned green beans. Saute half of a diced onion, a medium tomato in a small amount of vegetable oil. Add one can of green beans and when the mixture is hotand bubling, break an egg, throw it in and stir until the egg is scrambled. Salt and pepper and you have a good side dish in a hurry.

                                                                                                                  2. canned peas...with butter salt and pepper

                                                                                                                    1. Canned okra. I usually eat it as is, or braise it in tomato sauce.

                                                                                                                      1. Canned sauerkraut, Euro-tomatoes, Herdez chipotle, tomato paste, are my pantry staples, but lately I've been putting a can of Niblets (undrained) in the rice cooker with sticky rice. This is really good, and I'll soon be adding chopped trinity to this. With chopped spinach in the steamer tray up above, I can even feel virtuuous!

                                                                                                                        1. Cream-style corn for an instant corn chowder. One can cream-style corn, one can milk, add more milk for thinner, add a bit of instant mashed potato for thicker, until you get the consistency you want. Toss in bits of leftover ham, bacon, or sausage or chunks of sharp cheddar cheese. Serve with black pepper and saltine crackers.

                                                                                                                          1. Canned sliced beets to use as a sub for tomato slices on burgers.

                                                                                                                            Got the tip from a New Zealand friend... turns out the "Kiwiburger" has a national theme.

                                                                                                                            http://en.wikipedia.org/wiki/Kiwiburger

                                                                                                                            1. Beets, beans, corn, and tomatoes.

                                                                                                                              1. Ewww! Maybe it's just 'cause I'm in New Mexico, but I tried last week (maybe for the first time) some canned green chilies -- tasteless! Ickity. Really, look for the frozen if you can find them (or, of course, fresh if they're available, but frozen is a great sub). You won't go back.

                                                                                                                                Aside from beans (look for Allen brand!) and tomato things, which are definitely fine, I also like beets and the Le Seuer peas, corn, greens, and something which no one else has mentioned, and which I realize taste a bit metallic and odd, but I like nonetheless -- canned whole baby potatoes! I dunno what it is, but I really like them (tho hardly ever make them) sauteed and topped with butter and parsley.

                                                                                                                                1. I must confess that I love Green Giant creamed corn, especially next to mashed potatoes. I also use it to make a really good dessert with creamed coconut called maja blanca.

                                                                                                                                  1. Le Sueur canned early peas - just add lemon pepper (to your taste) and some no-calorie, no-fat margerine. It's wonderful! We have it at least once a week. (I never liked green peas until I discovered this way to prepare them.)

                                                                                                                                    1. I can't eat most canned vegetables. However
                                                                                                                                      - baby corn, water chesnuts and bamboo shoots
                                                                                                                                      - artichoke hearts and hearts of palm
                                                                                                                                      - beans ok a strech, all
                                                                                                                                      - tomatoes of all kinds
                                                                                                                                      - mushrooms I keep a bag of frozen ones, better and cheaper and use as many as you want at a time, I also keep beans, corn and peas, onions and peppers as a stand by.
                                                                                                                                      - Beets also I use them for salads or sides ... There is a ongoing blog right now about canned beets.

                                                                                                                                      1. I find canned lima beans to be much moister than frozen. Is it just me? I'm surprised to see so many plugs for canned beets. I love beets, but every brand of canned beets I've tried taste so metallic.

                                                                                                                                        1. Corn, chickpeas/garbanzos, water chestnuts, bamboo shoots, sauerkraut, and sometimes (not green) beans.

                                                                                                                                          1. On the west coast, in the hispanic foods section, you can find pickled jalapenos with carrots and onions - I eat them straight out of the can. Super hot and so good!

                                                                                                                                            1 Reply
                                                                                                                                            1. Artichokes, baby corn, straw mushrooms, water chestnuts, tomatoes

                                                                                                                                              1. I love canned peas. Yum! Usually I heat them up with some smart balance organic and some terriyaki sauce. Then i eat them on toast.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: marietinn

                                                                                                                                                  Sorry, lol. I can't even eat a mushy green pea no less with terriyaki and then toast. But everyone has tastes. I'm just laughing at it as all. I have my tastes too which are different too. Plenty

                                                                                                                                                  1. re: kchurchill5

                                                                                                                                                    Well, when you're in college you figure out lots of unconventional ways to enjoy whats left in the cupboard, lol.

                                                                                                                                                2. Tomato aspic. Something I will probably never try to make myself, I slice it and put it on salads...my southern ex turned me on to this.

                                                                                                                                                  1. stewed tomatoes...right outta the can. :)

                                                                                                                                                    1. I just made/invented Mexican style Quinoa; just added a can of creamed corn, a can of Rotel tomatoes and a can of drained black beans, no other liquid, to 3/4 cup of quinoa and some cumin and maybe some other spices, it was so good!

                                                                                                                                                      1. I like canned corn with butter, S&P, and some cheese.

                                                                                                                                                        1. Well! I never knew people were so into canned peas, asparagus and such. I don't eat any canned green veg, or corn, or even mushrooms... I make fresh, frozen or we go without because the only cans I have are all kinds of beans, various forms of tomatoes, coconut milk, water chestnuts and tuna.
                                                                                                                                                          My good friend told me her daughter made the most wonderful 'Green Bean Bundles' for Thanksgiving and she wanted to give me the recipe because she knows how I am- and when she told me canned green beans I just blurted out 'canned? but why?' - and immediately felt crappy that I said it outloud. Who am I to act like my fresh is superior to someone else's canned? I have a can of GB's in the pantry. I will make them one day!!
                                                                                                                                                          It ruined her joy for a second (until I begged her for the rest of the recipe which is just bacon slices cut in half, wrapped around bundles of beans, broil until crisp, mix up soy sauce/fish sauce/rooster sauce and sesame seed oil and serve in dip cups) - but then I did it again just the other day when someone said they didn't know how to make spinach they just open up the can and heat it in microwave. I'm a blurter. I need to reign that in.

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                                                                                                                                                          1. re: Boccone Dolce

                                                                                                                                                            Very few cans I eat too, canned legumes, not green beans. tomatoes yes, mini corn, I prefer frozen corn and baby peas, asparagus NO way, peas never, artichokes, and a few like that, water chesnuts, good. I tend to blurt out things when people give me a recipe with all canned. Don't get me wrong. I do use canned soup on occasion, very little, I do use canned beans, I just don't have time, I use frozen corn and peas, I take short cuts now and then but try to always use fresh and when entertaining. Always fresh all the way. But everyday, sometimes short cuts help.

                                                                                                                                                            Fried or pan seared chick peas with scallions, garlic, roasted red peppers and black olives are amazing. Very nice side dish with fish or steak, chicken or pork. I love it.

                                                                                                                                                          2. Ranch Style Beans (I think they are a staple in most Texas households)
                                                                                                                                                            I love to heat up a can of black eyed peas and top w/ salsa and crushed tortilla chips.
                                                                                                                                                            I can also make a meal of a can of asparagus warmed and topped w/ fresh squeezed lemon juice and tabasco sauce

                                                                                                                                                            1. 2 cans black beans, 3 strips of bacon diced and sauteed till brown, then saute1 small onion diced, 2 teaspoons garlic, 4 tablespoons salsa, 1 tablespoon cumin, 1 teaspoon oregano, salt and pepper. Just saute the onion and garlic, after a few minutes, add the beans, cumin, oregano, s/p and salsa. Let simmer. If too thick you can add some broth, but no reason to for me. I don't drain or rinse the beans. Serve over white rice. Amazing.

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                                                                                                                                                              1. re: kchurchill5

                                                                                                                                                                Mmmmm! That reminds me -- I get these "ranchero steaks" at the grocery store... I think they're flat-iron steaks, two to a pack, in some sort of red Mexicany marinade (it's not adovada). Really flavorful and tender.

                                                                                                                                                                Anyway, from the very first time I bought them we've eaten them like this: As little burritos or as torn-off bites (I like corn, he likes flour), a combo of steak (grilled to med-rare), canned Rotel tomatoes (cilantro and lime flavor), canned whole black beans, crumbly salty cotija cheese, avocado, white onion, cilantro, chipotle tabasco sauce, and sour cream (lowfat in our house). OMG! Inexpensive, easy, and just too good to be true.

                                                                                                                                                              2. hearts of palm,bamboo shoots,water chestnuts and San Marzano tomatoes,maybe all four aren't vegetables but

                                                                                                                                                                1. I love making hummus myself. not to be egotistical but i freaking love my homemade hummus the best out of anyone elses. i put fresh chopped garlic, lemon juice, sea salt, a few sundried tomatoes and a little paprika in a food processor with a can of garbanzo beans and i refrigerate it for a few hours. ive found that refrigerating it is really important beucase it allows the garlic flavor to really come out. i love garlic!!!

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                                                                                                                                                                  1. re: sixshootergirl

                                                                                                                                                                    I love to make humus with canned garbanzo beans too. Soooo goooood!

                                                                                                                                                                  2. My dog LOVES low sodium green beans. Me, not so much.

                                                                                                                                                                    1. I'm a big fan of canned cut green beans and canned whole kernel corn. Not exactly something a foodie would admit. I can eat them both just drained rinsed without heating and with nothing added. But I like to cook either one in a frying pan after draining and rinsing. Start the green beans by cooking some sliced onion, in olive oil, add the green beans, a little water and salt, then cook on low until liquid is nearly gone. Simple but good. I cook canned corn by draining and rinsing first then cooking in a skillet with some real butter and a little salt. I cook it on low until it taste a bit like roasted corn. Again simple but good. You would probably like these ideas only if you are like me, and like canned green beans and corn to begin with. What I have never been able to make taste good is canned mixed vegetables. I would love some ideas on how to make them more appetizing.

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                                                                                                                                                                      1. re: JFritsch62

                                                                                                                                                                        Try using canned Italian green beans and olive oil and add chopped garlic and parsley- actually fry the parsley a little at the end.

                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                          Sounds great. Italian string beans are definitely a good choice.

                                                                                                                                                                        2. re: JFritsch62

                                                                                                                                                                          I don't think I made clear when talking about cooking the string beans that you have to drain and rinse before starting, then add your own liquid.

                                                                                                                                                                        3. i have canned tomato products, canned corn and legumes for use in recipes. I do like canned sliced beets and once in a while I get a strange craving for canned green beans. I just don't care for other canned veggies - texture or taste. Don't like 'em much commercially frozen either.

                                                                                                                                                                          1. ok green beans, I use the canned ones as a jump start to making southern green beans, you know the ones with onion and bacon that you cook until they fall apart.

                                                                                                                                                                            1. I usually have canned ackee on hand for salt cod and ackee, or just as a side with Caribbean dishes.

                                                                                                                                                                              1. My first thought was that I don't buy canned vegetables. Then I realized that I buy a rather long list:
                                                                                                                                                                                -beans (kidney, chickpeas, and white beans). I prefer dried but I get lazy
                                                                                                                                                                                -wonderful things for salads: artichokes, hearts of palm, olives (although I prefer jarred or fresher)
                                                                                                                                                                                -tomatoes (every shape and form)
                                                                                                                                                                                -from my local Asian market: baby corn, water chestnuts, and bamboo shoots

                                                                                                                                                                                I can't deny how wonderfully convenient they are, though I'm intimidated by/scared of a lot of canned veg.

                                                                                                                                                                                1. Canned tomatoes- chili, pasta sauces. Canned beets- pickled beets. Canned green beans- southetn style, saute salt pork,add drained cut green beans, salt,quarted onion, 1 t sugar, bring to boil, lower heat simner 1 hour.

                                                                                                                                                                                  1. Corn from the can, no pun intended is quite good. Also if I am in a pinch I take canned potatoes, rinse them, dry them and season with paprika, and spices that I like, and fry whole in oil and butter. I have made these for quite a few people and they have liked them. Canned potatoes are good for fondue dinners.

                                                                                                                                                                                    1. Canned beans (that is, dry beans that have been cooked, not green beans) and canned corn come closest, in my mind, to being foods I would have in my kitchen. Neither is as good as fresh, but neither is bad, and they're convenient.

                                                                                                                                                                                      Canned tomatoes. The best canned ones are better than a lot of the fresh ones sold in the States. Especially if you're going to cook them.

                                                                                                                                                                                      Maybe canned beets, too.

                                                                                                                                                                                      I'm living in the Middle East and seeing something I didn't know existed: canned pickles, like dills and cornichons. Dunno how good they are or aren't.

                                                                                                                                                                                      1. Refried beans, Goya or Old El Paso, straight from the can.

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                                                                                                                                                                                          1. re: JFritsch62

                                                                                                                                                                                            Hearts of Palm right out of the can.

                                                                                                                                                                                        1. canned green beans of course for the green bean casserole.
                                                                                                                                                                                          it is iconic