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My mom was at my house a few days ago, and I told her I would make pinto beans and cornbread. She saw the canned beans sitting on the counter and asked me if I knew how to make the beans taste homemade. I did not know how to do this as I usually pour beans, water, and a little butter into a pot and boil them to smithereens. Mimi (as Jackson and Lucy call her) told me that I could change the process in which I cook the beans rather than the ingredients and that they will come out tasting completely different.
That afternoon, I cooked the canned beans using Mimi’s method, and she was right! The beans were far easier to cook and had such a rich, less “canny” taste. Now, I want to share this method with you! Although I used pinto beans because we love to eat beans and cornbread, you can use this cooking method for any bean or pea that comes in a can. Likewise, you can probably use this method for any vegetable that comes in a can. I don’t think you have to limit this cooking process to beans and peas.
Before we begin, I want to write a note about salting your beans. Many people add salt to their beans before and after cooking. Because Mimi’s method gives you an extra burst of flavor, I would recommend tasting the beans after they have cooked to see if additional salt is needed. You can also choose salted butter instead of unsalted for this recipe.
Canned Beans that Taste Homemade
2 cans of beans (feel free to add more or less)
1/4 stick of butter per can, salted or unsalted
1/3 can of water per can of beans
Preheat your oven to 400 degrees. Pour 2 cans of beans into a glass, oven-ready Pyrex bowl.
Add 1/3 can of water for each can of beans that you use. Since I added two cans of beans, I will use 2/3 of a can of water. Then, using a fork or small wooden spatula (I love these), smash about 1/3 of the beans against the bowl. This will open the beans up to provide that extra burst of flavor.
Add 1/2 stick of butter to your mixture (1/4 stick per can).
Place your glass bowl in the oven and bake for 45 minutes. No need to watch the beans as long as you do not overfill the bowl. This is a nice change from monitoring beans on the stovetop.
The Pyrex bowl will be extremely hot when you get it out of the oven. I would NOT place it on a cold surface like a stone countertop. I sat my bowl on a potholder. Although Pyrex is amazing, I don’t want to chance the bowl shattering.
Serve the beans hot. Enjoy the difference between this cooking method and the traditional cooking method on the stovetop with your “canned beans.” I hope you are as impressed as I was with Mimi’s cooking method. Bon Appetit, yall!
Do you have a non-traditional way to cook your favorite veggie in a can? We would love to hear from you! Please drop us a line in the comment section below!
Are you interested in eating delicious homemade beans from a can with a piece of perfect cornbread? Check out our simple and delightful buttermilk cornbread recipe! Looking for other quick recipes? How about Gourmet Brownies from a Box!