Canned beans are your secret weapon

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In the fast-paced whirlwind of life, a can of beans might not seem like a hero ingredient, but trust me, it can be! Canned beans are the unsung champions of your pantry, ready to swoop in and save the day when you’re craving a delicious, wallet-friendly and healthy meal in no time.

Canned beans offer a trifecta of benefits. First, they’re incredibly cost-effective, making dining well on a budget a reality. Second, their convenience is unrivaled – no soaking, no boiling, just pop the can open and let the culinary creativity flow. Third, they’re a nutritional powerhouse, packed with fiber, protein and essential vitamins, nutrients and minerals, making them an ideal addition to your diet.

While homemade beans certainly have their virtues, the convenience of canned beans is hard to beat. When time is of the essence, canned beans offer a shortcut without sacrificing quality.

The culinary possibilities with canned beans are endless. Create salads, burritos, casseroles, dips and more with the modest canned bean at the core.

Today we’re going to whip up a hearty White Bean Soup in a flash, then elevate the humble dish with the vibrant flavors of a Provencal herb sauce. This makes a lovely lunch or light supper served with crusty bread and a green salad.

Provencal herb sauce is a vibrant and flavorful condiment with similarities to Italian pesto. It’s a fragrant blend of fresh basil, garlic, tomato, red wine vinegar and olive oil that bursts with flavor and flair. This sauce brings a unique twist to this soup, adding a touch of Provencal charm to your culinary adventure.

The end of summer brings an abundance of herbs to our gardens that need to be used quickly. One easy way to preserve them is to make herb sauces like chimichurri, pesto or this Provencal herb sauce. They freeze beautifully, and they’re nutrition-packed condiments. Herb sauces are rich in flavonoids with antioxidant properties and vitamin K.

Simple White Bean Soup

Yield: 4 (1 1/2 cup) servings
Total Time: 20 minutes

Canned beans offer a trifecta of benefits. (www.JasonCoblentz.com)

Canned beans offer a trifecta of benefits. (www.JasonCoblentz.com)

1/4 cup extra virgin olive oil
2 teaspoons garlic, chopped
3 (14.5-ounce) cans Great Northern or other white bean (5 cups)
1 (14.5-ounce) can vegetable or chicken broth (1 1/2 cups)
Kosher salt & fresh ground pepper to taste
4 thick slices of crusty bread, grilled or toasted
Provencal herb sauce (recipe follows)

In a saucepan on medium heat, warm the olive oil. Add garlic and stir until fragrant. Add beans and broth. Bring to a boil then simmer for 5 minutes. Now, you want to puree some of the beans to add creaminess to the soup. Puree about half of the beans with a food processor, blender or immersion blender, or smoosh beans on the side of the pot with a fork. It all works! Return the puree to the soup and stir to combine.

Serve the soup topped with lots of pepper, a drizzle of sauce and a big chunk of toasted bread.

Provencal Herb Sauce

Yield: 3/4 cup
Total Time: 10 minutes

1/4 cup extra virgin olive oil
1 tablespoon garlic, crushed
1 teaspoon red wine vinegar
2 cups basil leaves, torn into pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup tomato, diced

Pulse oil, garlic, vinegar and basil in a small food processor to a loose paste. Add salt and pepper. Stir in the tomatoes and refrigerate until ready to serve.

Canned beans are a frugal foodie’s best friend, so stock your pantry with these versatile legumes and embark on a culinary adventure that’s as delicious as it is cost-effective.

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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