Whether they’re store bought or home canned from the summer garden, this is an easy recipe for using your canned green beans from the pantry. Simple ingredients and a fast cook time make this a winner for any night of the week.
First things first…it all starts with bacon.
Of course it starts with bacon! The canned green beans sitting on your pantry shelf might be the star of the show, but bacon.
It just takes 4 or 5 slices. I like to cut them up before putting them in the pan so I don’t have to mess with crumbling them after cooking. The heat, the greasiness, you know.
Green beans sautéed in bacon is kind of classic. If you need to, deglaze the pan with some broth as the bacon is cooking. You might not need to.
Then toss in the green beans, some garlic, some pepper and Italian seasoning and heat it through until the bacon is as you like it.
It’s really just that easy.
I call these pantry green beans because I tend to make them in the winter when I’m using up pantry staples. I’ve never thought of a better name for them.
The longest part is cooking the bacon. The rest just needs to heat through and you might give it an extra minute to get the bacon crispier. It’s up to you. But that’s one of the joys of cooking with canned items, they’re already cooked. It makes cooking dinner faster.
If you’re looking for other pantry meals you might enjoy my 4 Bean Chicken Chili!
I’m doing a pantry challenge for January and maybe part of February too! If you’d like to join my adventure on YouTube you can find the playlist here.