Canned food can be bland, so remember that colour = flavour. Pan fry, roast or sauté beans, tomatoes or corn to give them some colour.
Introduce some texture – crispy parmesan cheese, roasted pinenuts or breadcrumbs (a great way to repurpose old bread) will add much needed crunch. Most of these items will already be in your fridge or pantry.
Combine beans with canned tomatoes and stock to make soup, chilli or pasta sauce. These tips apply to other canned vegetables and lentils as well. Get creative!
Make more from something as simple as baked beans brighten the flavour with fresh spices or herbs, or even by adding sautéed chorizo or vegetables.
Canned beans, such as chickpeas and cannellini beans, are a great filler to a braise or casserole for added depth. The beans generally hold their shape over a longer cooking time, which helps add flavour and texture to these types of dishes.
Cannellini beans are commonly used to create the base for dips. Wash them well and dry on a paper towel. You can pan fry or roast the beans in olive oil until you get some colour. A dusting of ground spice once cooked, will take the flavours to a new level.
Chickpeas are great for adding a nutty flavour and crunch to a green salad or steamed vegetables. Try roasting chickpeas in a frypan with olive oil until they pop and turn golden brown, sprinkle smoked paprika and salt to taste.
Don’t be afraid to experiment. Cooking is all about trying new things, learning new techniques, exploring flavours and blending textures. Be bold.
