Canned vegetables are a great alternative to raw and frozen ones. They are easy to store and do not require cooking. You open the can and it’s ready.
Of course, not all canned vegetables can be used in the same way. Canned vegetables are generally suitable for salads, creams, pies, hot dinner dishes. Personally, I wouldn’t use most canned vegetables for soups.
If you’re looking for inspiration for dishes made with canned vegetables, I can recommend to you:
Chicken curry salad
Butter bean and cashew pate
Chickpea and minced meat lasagne
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Cut the skinned and peeled tomatoes into very small cubes or chop or blend them. Put them in a pan. Add rosemary, canned tomatoes (diced), canned beans, pressed garlic, a pinch of sugar, salt and pepper. Cook for 30 minutes on a low heat.
After 30 minutes, add fresh spinach. Mix and keep it on the heat for another 3-4 minutes.
Serve the dish with fried eggs.
I made the fried eggs in a non-sticky pan. I just greased the pan with a bit of oil and fried the eggs on a medium heat for a few minutes. The egg yolk was slightly runny but the egg whites were properly set.
I used canned beans. Canned beans are soft, so you don’t need too much time for cooking. You can also use dried beans. You should soak them in water overnight before cooking.
Do you like dishes made from beans? If so, try our recipe for Baked beans with cheese and sausages.
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