Grandma’s Canned Green Beans Recipe
Grandma’s canned green beans recipe is so good they are worthy of even holiday dinners! Since you don’t have to freshly snap the beans, they are secretly easy enough for even the busiest weeknights while still being chock full of flavor!
Grandma was a magical cook that made dishes that were a family treasures for us.
For example, her Cheesy Broccoli Souffle Casserole.
And she knew exactly what to do with canned green beans!
She served canned green beans with dinner often.
Grandma’s canned green beans make undrained canned green beans taste so much better!
All she did was dump them straight into a soup pot and heapin’ helpin’ of chopped ham, dehydrated onion, garlic powder, salt and pepper before letting them slow simmer in chicken broth.
The result is a yummy. flavor packed side dish that is simple to prepare making them perfect for any occasion from a busy weeknight to a holiday meal without taking up any oven space.
Ingredients
To make these you’ll need:
- Canned cut green beans– A 50 ounce can of cut green beans undrained.
- Broth– Chicken broth. You could also substitute vegetable broth if you prefer.
- Ham– Chopped, cubed, or diced.
- Spices– Dried chopped onion, garlic powder, salt, and pepper
How to Make Canned Green Beans Taste So Good!
This recipe is one that really showcase just how magical Grandma was in the kitchen!
It’s so easy and so very delicious!
To make it, just add all of the ingredients to a stock pot or other large pot and stir them together.
Bring the mixture to a rolling boil, reduce the heat to a simmer.
Let the beans simmer uncovered for 30 minutes to one hour or until the liquid cooks down significantly.
Stir occasionally.
When you are ready to serve, use a slotted spoon to transfer the beans to a serving dish and serve immediately.
Enjoy!
Can I make canned green beans in the Crockpot?
Even though they’re super easy to fix on the stove top, sometimes that isn’t the best option for me because I’m short on burner space.
When that’s the case I throw all the ingredients into the bowl of my slow cooker, give everything one good stir, put the lid back on and let this canned green bean recipe slow cook for 2-3 hours.
Sometimes I need to adjust the seasonings, adding a little bit more salt or pepper, but otherwise they’re ready to serve and enjoy when the timer’s done.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- You can skip the chicken broth and ham if in favor of vegetable broth to make a meatless side dish that will fit a vegetarian lifestyle.
- Are you a fan of meal prepping? Make a double batch of these on a Sunday evening, store them in an airtight container in the refrigerator and pull them out for several dinners during the week. Just reheat and go!
- Any brand of cut green beans will work, but you’ll want to avoid string beans, French-style, or Italian cut green beans. This is one of those cases, where plain old boring cut canned beans works best.
- We love saving leftover Christmas ham just to make these, but if you don’t have any chopped ham on hand, ham hocks will work just as well. Even deli ham will work in a pinch.
- No ham but want meat? Save the leftover crisp bacon from breakfast, chop it up, and swap that for the ham altogether for a nice change of pace.
Other Recipes that Make Canned Veggies Better
Grandma’s canned green bean recipe is an easy side dish that turns a can of veggies into something extra special!
Make it and enjoy!
Looking for other recipes that make canned veggies better?
Try these:
- How To Make The Best Canned Baked Beans
- Garlic Parmesan Canned Green Beans
- Brown Sugar Glazed Canned Carrots
If you’ve tried GRANDMA’S CANNED GREEN BEAN RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grandma’s Canned Green Beans Recipe
Ingredients
- 1 50 oz can cut green beans, undrained
- 2 cups chicken broth
- 1 cup chopped, cubed, or diced ham
- 2 tbsp dried chopped onion
- generous pinch garlic powder
- salt & pepper, to taste
Instructions
- Add all of the ingredients to a stock pot. Stir them to combine.1 50 oz can cut green beans, undrained, 2 cups chicken broth, 1 cup chopped, cubed, or diced ham, 2 tbsp dried chopped onion, generous pinch garlic powder, salt & pepper, to taste
- Bring the mixture to a rolling boil, reduce the heat to a simmer. Let the beans simmer for 30 minutes, to one hour, uncovered & stirring occasionally.
- Using a slotted spoon, transfer the beans to a serving dish and serve immediately, or scoop them directly from the pot onto waiting individual plates.
Notes
- You can skip the chicken broth and ham if in favor of vegetable broth to make a meatless side dish that will fit a vegetarian lifestyle.
- Are you a fan of meal prepping? Make a double batch of these on a Sunday evening, store them in an airtight container in the refrigerator and pull them out for several dinners during the week. Just reheat and go!
- Any brand of cut green beans will work, but you’ll want to avoid string beans, French-style, or Italian cut green beans. This is one of those cases, where plain old boring cut canned beans works best.
- We love saving leftover Christmas ham just to make these, but if you don’t have any chopped ham on hand, ham hocks will work just as well. Even deli ham will work in a pinch.
- No ham but want meat? Save the leftover crisp bacon from breakfast, chop it up, and swap that for the ham altogether for a nice change of pace.
Nutrition
Thank you for sharing again at Fiesta Friday, it looks delicious!
Super simple and delicious side dish when you don’t want boring green beans
FYI, it’s “dire straits.” I’m going to try this recipe–it sounds great!
This recipe sounds easy and delicious! I am going to make them for our church Valentine Banquet. Can’t wait to try them.
It’s a perfect side dish for serving a crowd!
Sooooo good!! And so easy.
Dried chopped onion? No. Sliced or quartered small Vidalia onion…yes.
I make it how my Grandma did- and that’s what she used. If you prefer fresh onion, or sweet vidalia then you can absolutely use them. There’s no right or wrong onion here 🙂
I add a couple of teaspoon of sugar to mine and cook my beans down until they’re sizzling, popping and start to caramelize.
I have leftover meatloaf in the fridge and I’ll be making these green beans, squash casserole, tomato/cucumber salad and cornbread to go with it. 😋
This is the way my mother-in-law made them, but added a little bacon grease, sugar, salt, pepper, garlic, onions and cooked them till the liquid was gone and they were beginning to carmelize like Linda cooks hers. Best tasting beans I’ve ever had!
I like your recipe, but can’t eat salt i would like to have a good tasting recipe for can green beans can you help? Thank you.
You could make them using low sodium broth and omitting the salt and even the ham, if necessary. They’re still delicious! Alternatively, we have this canned green bean recipe too: https://4sonrus.com/garlic-parmesan-canned-green-beans/
Do you cook this in the crockpot for 2-3 hours on high or low?
If you’re going to make them in the crockpot I would suggest cooking them on low and for 4-5 hours. Basically the longer they cook the more the flavors will deepen.
Please send a grandma’s recipe for sprucing up canned whole corn for a delicious side dish. Thank you so much.
I will add that to my list, Romona!