It’s pretty safe to say these are...unusual times. I am not doctor, but I *am* an enthusiastic pantry cook, so my humble advice is this--don’t panic! Chances are, there’s probably plenty of food lurking in the corners of your pantry that you can easily transform into a delicious meal. When it comes to canned goods, my absolute favorite is a canned bean. The possibilities are endless and they’re a great way to bulk out a dish. Before you make a bee-line to your nearest grocery store and wipe the shelves clean, consider using up what you already have. Here are some of my favorite ways to employ the canned beans that I keep in my pantry for quick, tasty meals. And please, wash your hands before you start cooking!
Don’t let the ingredient list intimidate you! Even if you don’t have all the spices, you can still make this tasty masterpiece. The best part is that the leftovers taste even better the next day!
Jazz up your WFH lunch with this easy chickpea salad. Use up the condiments that you already have in your fridge, any fresh herbs that you might have, and your salad is ready. Eat it like a sandwich, serve it with crackers, or just eat it straight up.
It’s times like these that call for soup! Sure, it has not been medically proven to ward off any viruses, but it does taste like a warm hug. Sub white beans for whatever canned bean you found in the back of your pantry. Don’t have chorizo? Swap for bacon, ground meat, or just skip the meat entirely.
If you’re working from home this week, it’s probably a good idea to keep a satisfying snack on hand. Enter, this white bean hummus! You can blend up whatever canned beans you got and you’re on your way to a seriously addicting dip!
This hearty salad breaks out allllll the canned beans you’ve got! The chickpeas are baked for a crunchy addition, while white beans and red beans add some creaminess. Don’t have fresh corn or green beans? You can use canned!
