Best Canned Food Recipes

Think outside the box with our best canning recipes. With beans, pumpkin, tomatoes, coconut milk, crab and more, these world-proven canned food recipes prove that budget staples can turn into a restaurant-quality meal.

Vegetarian Meal Prep Beans and Cereals

Carson Downing

“So fire. Do this today,” BHG Erika reader shares with her five-star review. Since this is a canned food recipe (broth, beans) rich in staples (lentils, quinoa, dried spices), with only a few fresh elements for accents, it’s a piece of cake to cook it today. Try this easy veggie dish as a meal prep bowl for me, or follow our instructions for turning the same basic ingredients into a zesty veggie burger.

Chickpeas in harissa sauce with scrambled eggs

Tired of your usual way of cooking eggs? Spice things up and make those eggs even more of a meal by pairing your scramble with ground beans that have been infused with just the right amount of spice using a store-bought harissa paste. (Admittedly, the latter item is more often sold in a jar than a can, but the beans and broth fit the theme well!) High in protein and great for any meal of the day, we suggest pairing this recipe easy in the pan with toasted baguette or pita to collect every last drop.

Spanish White Beans

Blaine Moats

Turn four cans of butter beans into a vegan main course with an impressive 15 grams of protein. Garlic, jarred roasted red peppers, smoked paprika, a pinch of saffron, and bay leaves infuse every bite of this easy canning recipe with a surprising amount of flavor. Although we claim 2 pints of fresh grape tomatoes, you have our full permission to swap out canned cherry tomatoes or canned diced tomatoes for an even simpler pantry solution.

Black Bean Fudge Brownies

Brie Passano

In case you haven’t noticed a theme yet, beans are one of our favorite staples and one of the most versatile. Here we give them the dessert treatment in unexpected but totally delicious homemade brownies. Canned black beans and applesauce combine to replace butter or oil; giving a deliciously melting texture while matching the shade of cocoa powder. Picky eaters will never notice the sneaky protein-boosting, calorie-cutting swap.

Sweet potatoes, white bean hummus and Israeli salad

Blaine Moats

If you think vegan dinners can’t be hearty enough to satisfy meat and potato lovers, this healthy option just might change your tune. Accompanied by a buttery sweet potato (cooked in the microwave), creamy hummus made with canned cannellini beans and a refreshing herb salad, each plate is bursting with color and flavor. Plus, it’s “super easy to assemble”, BHG Marcy, cook at home, says. “A perfect vegetarian meal. My husband, who is a big meat eater, loved it too!”

Chickpea tikka masala

Jason Donnelly

This Indian-inspired dish is usually made with chicken, but for a vegetarian variation that falls under the umbrella of canning recipes, try this variation as well. While it’s not exactly traditional, it’s a year-round dine-in option thanks to an abundance of frozen entrees, canned foods, and pantry staples. Fresh onion, garlic and cilantro are all you need at the store to complete the dish which includes canned tomatoes, broth, and Chickpeas, simmered tikka masala sauce in a jar and frozen peas. Yes please!

pumpkin fall

Jacob Fox

Canned pumpkin and chickpeas combine to create the most autumnal falafel you’ll ever taste. Infused with warm cumin and cilantro, plus zesty lemon juice and cilantro, each tender bite is spicy and surprisingly satisfying. Put a few of these “fall-afel” in a pita, layer them on a bowl of cereal or a salad, or shape them into a larger format (about 3 inches wide) and enjoy them the way you want. of a burger.

Red Pork Posole

Adam Albright

While pork gets naming rights, what makes the meat super moist, succulent and flavorful is in your pantry. This stew is a multi-can recipe; featuring 6 cups of canned chicken broth and 2 15-ounce cans of hominy. Invest just 20 minutes of prep time in the morning to grab these ingredients, some dried chilies and garlic, and a few other budget-friendly ingredients. Let the posole simmer in the slow cooker, and come dinnertime, you’ll be treated to fork-tender pork in an ultra-salty stew.

Pretzel Crusted Crab Cakes

Jason Donnelly

You may be more used to seeing crab cakes on restaurant appetizer menus. But seafood patties are surprisingly easy and affordable to make at home if you have canned crabmeat on hand. Seasoned with Old Bay, helped with egg, mayp, mustard and pretzel crumbs, then coated and crispy with more crushed pretzels, these protein-packed cakes are one of our favorite air fryer apps. Enjoy them dipped in the hot mustard and mayonnaise sauce as a snack. Or to make it a meal, slip a few into a halved toasted baguette for a pretzel-crusted crab cake po’ boy!

Copy Turkey Chili

Matthew Clark

Along with the ground turkey, of course, and a handful of MVPS spice cabinets, a whopping six (!) boxes get you started on this imitation Panera recipe. Tomato paste, crushed tomatoes, red and garbanzo beans, corn, and chicken broth make it a cinch to mix up this canned food recipe on short notice and in no time. Eight servings of the cozy stew can be on your table in less than an hour.

Tomato sauce with capers

Carson Downing

Take a break from the jar marinara. This easy homemade sauce takes less than half an hour out of your schedule, but tastes like it’s been simmering all day. Start with four cans of Italian herb diced tomatoes, then layer the canned food recipe with spice and complexity by adding a splash of dry red wine, a pinch of crushed red pepper, pickled capers, basil fresh and lightly caramelized onions and Garlic. Try it mixed with pasta, on pizza, as a dip for breadsticks or as a poaching liquid for eggs or fish fillets. But honestly, it’s succulent enough to eat by the spoonful.

coconut rice

Carson Downing

Take plain rice to the next level with a canned item, a pantry staple, and a fresh pick. Ideal to accompany Thai, Indian or almost Indian dishes with a plain rice base, this coconut rice gets its name from the fact that it is cooked in ½ cup of water and a can of unsweetened coconut milk. dairy. Once the liquid is absorbed, fluff the rice with a fork, stir in the chopped scallions and shredded flaked coconut, and you might have your new favorite grain.