Recipes for Canned Beans

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 can (400g) expired canned beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic, and sauté until translucent.
3. Add carrots, celery, and bell pepper. Cook for 5 minutes, until vegetables start to soften.
4. Stir in the expired canned beans, diced tomatoes, vegetable broth, cumin, paprika, and chili powder.
5. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.
7. Serve hot, garnished with fresh cilantro.

Ingredients

• 1 can (400g) expired canned beans, drained and rinsed
• 1 cup corn kernels (fresh or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the expired canned beans, corn kernels, red bell pepper, red onion, jalapeno pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled as a side dish or as a topping for tacos or grilled meats.

Ingredients

• 1 can of beans
• 2 cups of mixed vegetables
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of minced garlic
• 1 teaspoon of grated ginger
• 1/4 cup of vegetable broth
• 1 tablespoon of cornstarch
• Cooking oil for stir-frying

Instructions

1. In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, vegetable broth, and cornstarch.
2. Heat some cooking oil in a large skillet or wok over high heat.
3. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, until slightly tender.
4. Add the canned beans to the skillet and stir-fry for another 2 minutes.
5. Pour the sauce mixture over the vegetables and beans, stirring well to coat everything.
6. Continue to stir-fry for an additional 2-3 minutes, until the sauce thickens and coats the ingredients.
7. Serve the bean and vegetable stir-fry hot over steamed rice or noodles.

Ingredients

• 1 can of slightly expired beans
• 1 cucumber
• 1 red bell pepper
• 1 small red onion
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the canned beans with water.
2. Dice the cucumber, red bell pepper, and red onion.
3. In a large bowl, combine the beans, cucumber, red bell pepper, and red onion.
4. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the bean mixture and toss to combine.
6. Refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled and enjoy!

Ingredients

• 1 can of expired beans
• 1 can of diced tomatoes
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1 cup of grated cheese

Instructions

1. Preheat oven to 375 degrees F
2. In a pan, saute onions and garlic in oil until softened
3. Add beans, tomatoes, basil, oregano, salt and pepper. Cook for 5 minutes
4. Transfer the mixture to a baking dish, sprinkle with cheese
5. Bake for 20 minutes until cheese is melted and golden

Ingredients

• 1 can of slightly expired beans
• 1/2 cup all-purpose flour
• 1/4 cup finely chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped fresh cilantro
• 1 tsp baking powder
• 1/2 tsp cumin powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying

Instructions

1. Drain and rinse the canned beans.
2. In a mixing bowl, mash the beans using a fork or potato masher.
3. Add the flour, onions, bell peppers, cilantro, baking powder, cumin powder, paprika, salt, and black pepper to the mashed beans. Mix well to form a thick batter.
4. Heat vegetable oil in a frying pan over medium heat.
5. Drop spoonfuls of the batter into the hot oil and flatten them slightly.
6. Fry the fritters for 2-3 minutes on each side until crispy and golden brown.
7. Remove the fritters from the pan and drain on paper towels to remove excess oil.
8. Serve hot with your favorite dipping sauce or as a side dish.