10,000 can ding recipes

Easy red beans and rice with smoked sausage, the Cajun-leaning weeknight skillet. Canned beans and tomatoes plus the holy trinity (onion, bell pepper, garlic) come together in 40 minutes for a one-pot dinner over rice.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Classic Southern sweet potato pie with a spiced, custard-like filling made from fresh sweet potatoes, brown sugar, nutmeg, and vanilla in a flaky crust. A holiday staple.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

No-cook hot dog and kidney bean sandwiches tossed with sour cream, hot sauce, and cheddar on split rolls. A retro Texas snack ready in 15 minutes flat.

Homemade cranberry liqueur made with fresh cranberries, vodka, sugar syrup, and orange peel. Steep for 4-5 weeks for a jewel-toned, tart-sweet holiday spirit.

Pinto beans simmered with potatoes and celery, then folded into peanut oil-fried onions. A traditional West African one-pot dish that's hearty, vegan, and meant to be spooned over rice.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.