Cracking recipes using canned foods

Posted by Claire on 06/04/20 in Articles, Recipes

There’s no doubt about it: it’s currently an uncertain and scary time, but you and your family still need to eat.

The act of preparing and serving a meal, even a simple one, can bring comfort to the cook as well as to the diner. If you have a decently stocked store cupboard, you can create a great meal out of a few staples. And if you can safely get to the shop or can have food delivered to you, your choices are even better.

We think it’s important for people to know that you don't have to be running to the shops every day; there’s lots of non-perishable things that you can keep on hand over the coming weeks to create healthy and delicious foods. There are also some simple kitchen techniques that you can put into practice for one recipe and use for other ingredients.

At this time canned foods make a great go-to staple. Here are some simple tasty recipes for you to try.

Bean Casserole

Serves 2

Preparation time 25 minutes


  • 150g new potatoes
  • ½ tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon paprika
  • 400g canned chopped tomatoes
  • ½ teaspoon dried mixed herbs
  • 1 large carrot, peeled and chopped into chunks
  • 200g canned chickpeas (½ can), drained and rinsed
  • 200g canned cannellini beans (½ can), drained and rinsed
  • Black pepper to taste


  1. Place the peeled potatoes in a small saucepan, cover with cold water, bring to the boil and simmer for 5 minutes.
  2. Meanwhile in a medium saucepan, add the olive oil and put on a medium heat. Add the chopped onion and cook, stirring until soft.
  3. Add the garlic and paprika and cook for 1 minute, stirring continuously.
  4. Add the chopped tomatoes, mixed herbs and potatoes, stir and bring to the boil. Cover and simmer for 10 minutes.
  5. Add the carrots, chickpeas, beans and some black pepper. Bring to simmer with the lid off for a further 8 minutes, until the carrots and potatoes are just tender and the sauce has thickened slightly, stirring occasionally.

Tip: Try with other beans such as butter or kidney beans

Spicy Bean Soup

Serves 4

Preparation time 50 minutes


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon tomato purée
  • 1 teaspoon mild chilli powder
  • ½ teaspoon ground cumin
  • 400g canned chopped tomatoes
  • 500ml vegetable stock
  • 400g canned mixed beans, drained and rinsed
  • 1 red pepper, diced


  1. Heat the oil in a large saucepan and fry the chopped onion over a medium heat until soft.
  2. Add the garlic and tomato purée, stirring for 1–2 minutes until well mixed. Add the spices and cook for another 1 minute.
  3. Add the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10–15 minutes, uncovered.
  4. Season, then blitz using a hand blender until smooth. Add the drained beans and red pepper, and cook for another 15 minutes until the pepper is soft.

Moroccan Tagine

Serves 4

Prep time 35 minutes


  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 300g butternut squash, peeled and diced
  • 1 tablespoon mixed Moroccan Spices
  • 500ml vegetable stock
  • 400g canned chopped tomatoes
  • 350g Quorn meat free chicken pieces
  • 400g canned green lentils, drained and rinsed
  • Salt and pepper to taste


  1. Heat the oil in a large saucepan.  Add onion and garlic and fry for 3 minutes. 
  2. Add the butternut squash and spice blend and fry for a further minute.
  3. Stir in stock and tomatoes. Bring to the boil, cover and simmer for 10 minutes.
  4. Add Quorn and lentils and simmer for a further 5–10 minutes until the butternut squash is tender. Season to taste and serve.

We hope that you enjoy these recipes. However, if you can't get to the shops right now, check out our Veggie Meals to your Door guide here and enjoy the convenience of hot or chilled veg*n meals delivered straight to your door.


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