Revised

Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.

Can-Do Recipes: Green BeansSarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using green beans as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

  • Canned food
  • Food pantry
  • SNAP
  • Green Beans
  • Recipes
  • Healthy eating
  • Food preparation
  • Cooking tips

Recipes

  • Fajitas Primavera
  • Southern Green Beans
  • Crunchy Noodle Bake
  • 10-Minute Stroni

Pages

  • 4

A flyer with tips and recipes highlighting canned food

Fajitas Primavera

Fajitas Primavera

Yield: 6 Servings

Ingredients

  • 2 tablespoons cooking oil, divided
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • One 14.5-ounce can corn kernels, drained
  • One 14.5-ounce red kidney beans, drained and rinsed
  • One 4-ounce can mushroom pieces and stems, drained
  • One 15-ounce can low-sodium green beans, drained
  • 1 medium onion, halved and sliced
  • One 14.5-ounce can diced tomatoes
  • 8 medium 8-inch tortillas, warmed according to package directions
  • 1 cup shredded cheddar cheese
  • 1/2 cup low-fat sour cream (optional)

Directions

  1. Wash hands and surfaces.
  2. In a medium mixing bowl, mix 1 tablespoon oil, Worcestershire sauce, garlic powder, chili powder, oregano, cumin and pepper.
  3. Add corn, kidney beans, mushrooms and green beans.
  4. Toss gently until all vegetables are coated. Set aside for 10 minutes.
  5. In a large skillet over high heat, heat the remaining one tablespoon oil until smoking.
  6. Add onion and sauté until browned and tender, about 5 minutes.
  7. Add corn-bean mixture and tomatoes; cook until steaming hot, about 4 minutes, stirring often.
  8. Spoon 3/4 cup vegetable filling into the center of each warm tortilla.
  9. Top with 2 tablespoons shredded cheese, fold in one side and roll up.
  10. Serve with sour cream, if desired.
  11. Enjoy! Refrigerate leftovers immediately.

Southern Green Beans

Southern Green Beans

Yield: 6 Servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped ham
  • Two 15-ounce cans green beans, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Wash hands and surfaces.
  2. In a large skillet, heat the oil. Add the onions and ham. Stir and cook for 2–3 minutes.
  3. Add green beans and 1/4 cup water to the skillet. Season with salt and pepper. Stir and cook for 4–5 minutes.
  4. Refrigerate leftovers immediately.

Crunchy Noodle Bake

Crunchy Noodle Bake

Yield: 8 Servings

Ingredients

  • One 10.75-ounce can cream of chicken soup
  • One 10.75-ounce can cheddar cheese soup
  • 8 ounces shredded cheddar cheese
  • Two 10-ounce cans chicken, drained and shredded
  • 12-ounce package wide egg noodles, cooked
  • One 14.5-ounce can green beans, rinsed and drained
  • 2 cups cornflakes, crushed
  • 1/4 cup butter or margarine, melted

Directions

  1. Wash hands and surfaces.
  2. In a large bowl, combine soups, cheese and chicken.
  3. Fold in noodles and green beans.
  4. Pour into a lightly greased 9-by-13-inch baking dish.
  5. Mix together cornflakes and margarine; sprinkle over top.
  6. Bake at 350 F for 30 minutes or until cornflakes are crispy and golden and cheese is melted.
  7. Enjoy! Refrigerate leftovers immediately.

10-Minute Stroni

10-Minute Stroni

Yield: 8 Servings

Ingredients

  • 1 tablespoon cooking oil
  • 1 medium onion, diced
  • One 14.5-ounce can low-sodium chicken broth
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground oregano
  • One 14.5-ounce can diced tomatoes, drained
  • One 14.5-ounce can navy beans or chickpeas, drained and rinsed
  • One 14.5-ounce can sliced carrots, drained
  • One 15-ounce can low-sodium green beans, rinsed and drained
  • One 4-ounce can sliced mushrooms, drained
  • Salt and pepper, to taste
  • Parmesan cheese (optional)

Directions

  1. Wash hands and surfaces.
  2. In a large saucepan over medium-high, heat oil.
  3. Add onion and sauté until transparent, about 2 minutes.
  4. Add broth, garlic and oregano; bring to a boil.
  5. Add tomatoes, navy beans or chickpeas, carrots, green beans, mushrooms, salt and pepper; simmer 4–5 minutes.
  6. Serve with Parmesan cheese, if desired.
  7. Enjoy! Refrigerate leftovers immediately.