164 canned green bean recipes

Chunky vegetarian chili packed with kidney beans, pinto beans, corn, and rice cooked right in the pot. Mexican-style tomatoes plus chili powder and cumin make a hearty one-pot meal in 45 minutes.

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Easy to make, and it's loaded with yumminess and packed with goodness.

White chicken chili with fresh tomatoes, white kidney beans, and mild green chiles, simmered with cumin and a pinch of clove. A bright 30-minute hybrid landing between red and white chili.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

Thick ground beef and black bean chili simmered with cumin, oregano, and cayenne. Ready in an hour with a rich, smoky broth that begs for a dollop of sour cream and crusty bread.

Nothing is better than a bowl of warm chili in a cold day. It's cozy and warm you up.

5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.