15 Simple Recipes You Can Make with Common Canned Ingredients

Canned ingredients present a practical solution for preparing meals. They offer ease of use, extended storage, and nutritional value, supporting the preparation of flavorful dishes without constant shopping. These recipes demonstrate that simplicity can still be delicious. Utilizing canned items allows for a range of dishes. These items can be incorporated into classic comfort foods and innovative flavor combinations.

1. Classic Tuna and White Bean Salad

This recipe offers a quick and simple way to enjoy Mediterranean tastes in a protein-rich salad. To begin, drain a 400g can of cannellini beans and a 185g can of tuna (packed in water). Combine these with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, and salt. If available, incorporate 30g of diced red onion and 2 tablespoons of fresh parsley. This salad can be served on a bed of lettuce or consumed with crackers. The recipe is a source of fiber and omega-3 fatty acids. It can be stored in the refrigerator for up to three days.

2. Spicy Chickpea and Coconut Curry

This recipe offers a simple vegetarian curry. Begin by heating 1 tablespoon of vegetable oil in a pan over medium heat, approximately 160°C or 320°F. Introduce 1 teaspoon each of cumin, coriander, and turmeric. Subsequently, incorporate 1 can (400g) of drained chickpeas, 1 can (400ml) of coconut milk, and 1 can (400g) of diced tomatoes. Allow the mixture to simmer for 15 minutes, or until it thickens. Season with 1 teaspoon of salt. Serve the curry over rice. This combination provides plant protein and warming flavors.

3. Quick Black Bean Quesadillas

This recipe shows how to make crispy, cheesy quesadillas using canned black beans. First, mash half of a 400g can of black beans. Add 1 teaspoon of cumin and a pinch of salt. Next, spread the bean mixture on flour tortillas. Add 60g of shredded cheese to each quesadilla, and cover with another tortilla. Cook in a dry pan over medium heat for 3 minutes per side until golden. Finally, cut the quesadillas into wedges. Serve with salsa or sour cream. These quesadillas offer fiber, protein, and calcium from the cheese.

4. Salmon Patties with Herbs

These quick-to-make salmon patties utilize canned salmon, offering a cost-effective meal option ready in under 10 minutes. To prepare, drain a 213g can of salmon, removing any bones. Combine the salmon with 1 beaten egg, 60g breadcrumbs, 2 tablespoons of fresh dill (chopped), 1 tablespoon of lemon juice, and 1/2 teaspoon of black pepper. Shape the mixture into 4 patties. Cook the patties in 2 tablespoons of oil over medium heat, cooking each side for 4 minutes, until they achieve a golden-brown color. These patties are a source of omega-3 fatty acids and complement a simple salad or steamed vegetables.

5. Corn and Black Bean Salsa Bowl

This recipe offers a simple, no-cook option for a side dish or light meal. The preparation is straightforward. First, drain and rinse a 340g can of corn kernels and a 400g can of black beans. Mix these with one diced tomato. Then, add 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of chili powder, and salt according to preference. Chopped cilantro, about 30g, can be included if wanted. Allow the flavors to meld for 30 minutes before serving. This colorful salad provides fiber, vitamins, and antioxidants. It can be served with tortilla chips or used as a topping for baked potatoes.

6. Mushroom and Barley Soup

This soup combines earthy mushrooms and hearty barley for a filling and nutritious meal. To prepare, begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Add a 284g can of sliced mushrooms, drained, and cook for 3 minutes. Next, incorporate 1 liter of vegetable broth, 100g of pearl barley, and 1 teaspoon of dried thyme. Bring the mixture to a boil. Subsequently, lower the heat and simmer, covered, for 45 minutes, or until the barley softens. Season with salt and pepper to taste. This soup offers B vitamins, fiber, and selenium, courtesy of the mushrooms.

7. Pineapple Fried Rice

This recipe repurposes cooked rice into a dish with a tropical influence. Begin by heating 2 tablespoons of vegetable oil in a skillet or wok. Introduce 500g of cooked rice, breaking up any clumps, and stir-fry for 3 minutes. Move the rice to one side, and on the other, cook 2 beaten eggs, then combine. Incorporate one 227g can of drained pineapple chunks, 2 tablespoons of soy sauce, and 30g of frozen peas. Continue cooking for 2 more minutes. The pineapple provides vitamin C and natural sweetness to this dish.

8. White Bean and Tomato Stew

A recipe uses simple ingredients to produce a stew that has a rich flavor profile. First, heat 2 tablespoons of olive oil in a heavy pot over medium heat. Add 1 diced onion and cook until soft, taking about 5 minutes. Next, stir in one 400g can of diced tomatoes, two 400g cans of cannellini beans (drained), and 500ml of vegetable broth. Add 1 teaspoon of dried rosemary and let it simmer for 20 minutes. Season with salt and pepper. This hearty stew offers plant protein, fiber, and lycopene from tomatoes. Serve with crusty bread for dipping.

9. Asian Style Canned Mackerel Rice Bowl

This recipe presents a fast and nutritious meal. Prepare 200g jasmine rice following the package instructions. Next, drain a 125g can of mackerel in tomato sauce and break it into pieces. For the sauce, combine 2 tablespoons of soy sauce, 1 tablespoon of rice syrup, and 1 teaspoon of sesame oil. Place the mackerel on warm rice, pour the sauce over it, and garnish with 2 chopped green onions and 1 tablespoon of sesame seeds. This meal offers omega-3 fatty acids and complete proteins in about 15 minutes.

10. Lentil and Vegetable Curry

This recipe offers a fast and flavorful lentil curry. To begin, heat 1 tablespoon of coconut oil in a pan. Incorporate 1 teaspoon each of curry powder, ground ginger, and garlic powder. Mix in 1 can (400g) of diced tomatoes, 1 can (400g) of coconut milk, and 200g of red lentils. Simmer for 15 minutes, allowing the lentils to soften. Then, add 1 can (340g) of drained mixed vegetables and cook for an additional 5 minutes. Season with salt. This protein-rich dish offers folate, iron, and fiber.

11. Peach and Chicken Skillet

This recipe presents a simple, one-pan dish pairing chicken with canned peaches. Begin by seasoning 500g chicken thighs with salt and pepper. Brown the chicken in 2 tablespoons of oil in a large skillet over medium-high heat, cooking for approximately 5 minutes per side. After browning, remove the chicken from the pan. Add one 400g can of sliced peaches, including the juice, to the skillet. Introduce 2 tablespoons of balsamic glaze and 1 teaspoon of dried thyme. Return the chicken to the pan and allow it to simmer for about 10 minutes, or until the chicken is cooked through, reaching an internal temperature of 74°C (165°F). The peaches offer vitamin A and natural sweetness.

12. Sardine and Pasta Puttanesca

This pasta dish centers on canned sardines, showcasing their bold Mediterranean flavors. Prepare 400g of spaghetti as instructed on the packaging. In a pan, heat 3 tablespoons of olive oil. Add 2 minced garlic cloves, one 400g can of diced tomatoes, 60g sliced olives, and 2 tablespoons capers. Simmer for 8 minutes, then gently mix in two 120g cans of sardines. Combine with the drained pasta and serve promptly. This dish offers calcium, omega-3 fatty acids, and intense flavors, reminiscent of the Mediterranean coast.

13. Sweet and Sour Meatballs

These meatballs utilize canned pineapple and tomato sauce for a compelling flavor profile. To prepare, combine 500g of ground beef with 1 beaten egg, 60g breadcrumbs, and 1 teaspoon of salt. Shape the mixture into approximately 20 small meatballs. Brown the meatballs in 2 tablespoons of oil over medium heat. In the same pan, mix 1 can (227g) of pineapple chunks (with juice), 200ml of tomato sauce, and 2 tablespoons of brown sugar. Add the meatballs back to the pan and let it simmer for 15 minutes. The pineapple’s natural components assist in softening the meat while contributing a tropical sweetness. Serve the meatballs over rice or noodles.

14. Artichoke and Spinach Dip Pasta

This recipe reimagines a popular appetizer as a fulfilling pasta dish. First, cook 400g penne pasta following package instructions, saving 250ml of the pasta water. In the same pot, melt 30g butter. Add 400g of chopped artichoke hearts, 150g of thawed and drained frozen spinach, and 200ml heavy cream. Combine with the pasta, using pasta water to adjust the texture. Mix in 100g parmesan cheese and season with pepper. This dish blends the favored tastes of the classic dip with satisfying pasta.

15. Coconut Rice Pudding with Fruit

This recipe presents a way to repurpose cooked rice into a dessert. The method involves combining 300g of cooked rice with a 400ml can of coconut milk in a saucepan. Include 60g of sugar, 1/2 teaspoon of cinnamon, and a pinch of salt. The mixture should cook over low heat for 15 minutes. Frequent stirring is needed to achieve a creamy consistency. Incorporate one 400g can of drained mixed fruit during the final 2 minutes of cooking. Serve the dessert warm or chilled. This dish provides calcium, fats from coconut, and vitamins from the fruit. The rice provides a pudding-like texture.