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Green Beans

Attention Time-Crunched Families

It’s that time of year again, when New Year’s resolutions are in full swing. If you’re aiming to prepare more wholesome meals and snacks for your family this year, but are worried about having the time, Libby’s® Vegetable Cups are a great solution time-crunched moms and dads can feel good about.

Packed with vitamins and minerals, Libby’s® Vegetable Cups offer a complete serving of healthy goodness and are an easy way to get your kids to eat more healthy, wholesome vegetables.  They are microwaveable and their single-serve and easy-to-open packaging make them perfect for lunchboxes and snacking on-the-go.

Libby’s® Vegetable Cups are the only 4 oz. Vegetable Cups on the market and are available in five of Libby’s most popular varieties: Sweet Corn, Cut Green Beans, Sweet Peas, Diced Carrots and Peas & Carrots.

In addition to being a great choice for on-the-go snacks and single-serve sides, they’re also perfect to use in side dishes, main courses and even appetizers. Celebrity chef and head judge on the Food Network’s Iron Chef America and Next Iron Chef Donatella Arpaia crafted original recipes using Libby’s® Vegetable Cups. Check them out here and let them fuel snack and meal masterpieces of your own!

Creamy Corn & Chorizo Soup

Serves 4-6

Ingredients:

  • 1 lb. chorizo
  • 2 tbsp. olive oil
  • 8 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans Libby’s® Whole Kernel Sweet Corn
  • 1 medium onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, diced
  • 2 tbsp. thyme
  • 4 cups chicken broth
  • 1 can chopped tomatoes with green chili pepper
  • 2 tbsp. cilantro, chopped
  • ¼ cup heavy cream

Instructions:

  • Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.
  • Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
  • Add the chicken broth and tomatoes with chili pepper and bring to a boil.
  • Reduce the heat to low and simmer for 25 minutes.
  • Add heavy cream and cook for an additional 10 minutes.
  • Sprinkle the soup with the chopped cilantro, if desired.

Minestrone Soup

Serves 4-6

 

Ingredients:

  • ½ onion, chopped
  • ½ shallot, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, sliced
  • ¼ cup olive oil
  • 2 ½ cups chicken broth
  • 1 can plum tomatoes, crushed
  • 2 cans cannellini beans, drained
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 2 Libby’s®  Sweet Peas Vegetable Cup or ½ can Libby’s® Sweet Peas
  • 2 Libby’s® Cut Green Beans Vegetable Cup or ½ can Libby’s® Cut Green Beans
  • 2 Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can Libby’s® Whole Kernel Sweet Corn
  • 3 tbsp. thyme

Instructions:

  • Heat the olive oil in a large soup pot over medium heat. Add the onions, shallots and celery and cook for 3 minutes.
  • Add the beans and cook for an additional 2 minutes. Then add the plum tomatoes with juice and cook for 1 minute. Then add the chicken broth.
  • Drain the carrots, sweet peas, green beans and corn, and add to the broth.
  • Season the soup with thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Serve with grated parmesan, if desired.

Seven Layer Dip

Serves 6-8

Ingredients:

  • 4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • ½ head of iceberg lettuce, shredded
  • 1 can Libby’s® Black Beans
  • 1 garlic clove, minced
  • 1 ½ tsp. garlic powder
  • ¼ cup olive oil
  • 1 can diced tomatoes with green chilies, drained
  • ¾ cup sour cream
  • ¾ lb. Monterey jack cheese, shredded
  • 3 tbsp. cilantro, chopped

Instructions:

  • Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper.
  • Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes.
  • Empty green beans in a bowl and set aside.
  • Drain the corn, add to the skillet and cook for 2 minutes.
  • Empty corn in a bowl and set aside.
  • Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
  • In a deep platter start layering. First spread the shredded lettuce over the platter.
  • Spread the refried black beans over the lettuce.
  • Sprinkle half the cheese over the black beans.
  • Add a layer of corn over the beans.
  • Sprinkle the remaining cheese over the corn.  Add a layer over the cheese with the seasoned green beans.
  • Carefully spread the sour cream over the cheese, trying not to move the layer of cheese.
  • Finally add a layer of tomatoes and chilies.
  • Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.

Roasted Diver Scallops over Pea Puree

Serves 2

 

Ingredients:

  • 6 diver scallops
  • ¼ cup plus 1 tbsp. olive oil
  • 4 tbsp. unsalted butter, divided
  • 2 cloves garlic, minced
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 1 sprig of mint
  • 2-3 tbsp. mint, chopped
  • 2 tbsp. shallot, chopped
  • Extra virgin olive oil

Instructions:

  • Pat the scallops dry and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallops and sear undisturbed for 2 minutes until golden. Gently turn them over and add 2 tablespoons of butter and the shallot to the pan. Cook until the scallops are just firm and translucent, about 2 minutes more. Set the skillet aside.
  • In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and the garlic and sauté for 2 minutes.
  • Drain the peas and add to the olive oil and butter mixture to incorporate flavors. Remove the sprig of mint from the peas.
  • Pour the peas into a blender, season with salt and pepper. Puree the peas until smooth and add chopped mint. Add additional salt or pepper, to taste.
  • To assemble the dish, place a large spoonful of pea puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.

Little Ears Pasta with Peas, Mint & Ricotta

Serves 5-6

Ingredients:

  • 1 ½ cup ricotta cheese
  • 1 cup parmesan cheese, grated
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 2 tbsp. lemon zest
  • 2 tbsp. mint, chopped
  • 1 lb. orecchiette or shell pasta
  • 2 tbsp. unsalted butter

Instructions:

  • Mix the ricotta, ½ cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.
  • Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.
  • Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and ¼ cup of pasta water.
  • Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.
  • Add chopped mint and additional pepper.

Carrot & Green Bean Salad

Serves 4

Ingredients:

  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 3 tbsp. lemon juice
  • ¼ cup olive oil
  • 1 small garlic clove, finely minced
  • ¼ of a red onion, thinly sliced
  • ¼ cup parsley, chopped

Instructions:

  • Drain green beans and carrots. Combine the beans, carrots, onions and 2 tablespoons of parsley in a shallow bowl.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
  • Pour the dressing over the vegetables and toss with tongs until the beans and carrots are well coated.
  • Sprinkle with the remaining parsley. Serve at room temperature.

Glazed Carrots with Spicy Pecans

Serves 4

 Ingredients:

  • ½ cup pecan halves
  • 4 tbsp. butter
  • 1 egg white, beaten
  • 1 tsp. cayenne pepper
  • ½ tsp. cumin
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 1 tbsp. rosemary, chopped
  • ¼ cup brown sugar

Instructions:

  • Preheat the oven to 350°.
  • In a bowl whisk together the egg white, cayenne and cumin. Add the pecans and toss to coat.
  • Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled chop into smaller pieces.
  • Heat a skillet over medium heat and add butter, brown sugar, rosemary and drained carrots.
  • Add ¼ cup of water to the carrots. Cover and simmer for 8 minutes.
  • Season the carrots with salt and pepper and cook for another 5 minutes.
  • Put the carrots in a bowl with the pecans and toss to combine.

 

See Who Is Talking about Libby’s

Whether spending time with friends and family, honoring decades-old holiday traditions or making new ones, Libby’s® Fruits and Vegetables help celebrate family, food and feeling thankful during the holiday season. Here are some recent blog posts that spread the Libby’s holiday spirit!

 

 

 

Some the Wiser 

Allison from Some the Wiser loves delicious, kid-friendly dishes that help dinner time run smoothly in her home. Her original recipe for Carrot Ginger Rice packs the flavor and ease that complete any successful family meal. 

 

Hot Wheels to High Heels

Amanda from Hot Wheels to High Heels put a new spin on a classic dessert. Her Chocolate Beet Cake with Chocolate Ganache and Cream Cheese Frosting uses pureed Libby’s® Beets to liven up the dessert table. 

 

This Week For Dinner

 

This Week for Dinner blogger Jane loves the crunch and sweet flavor of Libby’s® Organic Whole Kernel Sweet Corn. She shared an original recipe for her new favorite appetizer Southwestern Corn Succotash Flatbreads. The recipe’s cumin and cilantro combination offer a fresh and unique flavor that’s sure to please any hungry stomach.

Centsable Momma, A Frugal Friend  and Midwestern Moms also got in on the fun, blogging about the high demand for vegetables during the holidays and sharing their appreciation for Libby’s® Fruits & Vegetables. Centasable Momma and Midwestern Moms even posted recipes for their own holiday side dishes using Libby’s® Cut Green Beans.  

Creative Ways to Use Thanksgiving Leftovers

Thanksgiving gives us the chance to spend time with our family, be thankful for all of the good things in our lives, and, of course, eat delicious food. From turkey to stuffing to pies, there is always enough food to last for days! Here are some ways to make Thanksgiving leftovers just as exciting the second time around.

Grilled Turkey Reuben Wraps

Most families have plenty of leftover turkey to go around—it’s a matter of finding creative ways to use it! Use fresh turkey here to make this twist on the classic deli sandwich; it’s so much better than cold cuts. Give the sandwich its trademark kick with Libby’s® Sauerkraut and enjoy!

Leftover Stuffing Veggie Bites

Stuffing always takes center stage as far as side dishes go, but there’s only so much of it you can eat after Thanksgiving has come and gone. These tasty veggie bites combine stuffing, along with half a can of Libby’s® Peas and half a can of Carrots to give the holiday side dish new life—and makes them the perfect complement to any leftover dinner.   

Day-After Turkey Soup

Nothing beats a warm, hearty soup on a cold day. This recipe gives you the chance to mix Thanksgiving turkey with some vegetables that didn’t grace the holiday table. To make this recipe even easier to prepare, substitute one can of Libby’s® Cut Green Beans in place of fresh, a can of Sliced Carrots instead of sweet potatoes, and a can of Whole Kernel Sweet Corn instead of frozen.  Feel free to add more or less of each veggie to your liking! 

Camping in Your Own Backyard

As the weather warms up, encourage your kids to get active outdoors and play! Camping doesn’t need to be a stressful family excursion when you can pitch a tent in your own backyard. Especially for little ones, backyard camping is an exciting adventure close to the comforts of home and is a great birthday party for slightly older children. Below are our tips to making camping with your family a walk in the park.

 Prepare Snacking Supplies

Avoid hungry, cranky campers by preparing a variety of portable, easy-to-eat snacks. Frozen pops made from Libby’s® Vegetable Cups are a refreshing and nutritious way to cool down on a hot summer’s day.

 Prepare sandwiches or healthy wraps ahead of time and pack along with your camping gear for a quick and filling meal. Green Wheels and Ham incorporate green beans with kid-friendly ham and cheese to ensure your family gets their greens on the go.

 Gather Your Gear

Provide supplies for your family’s adventure including a tent, sleeping bags, pillows, flashlights, bug spray and sunscreen. Don’t forget about entertainment; include cards, bubbles, toys and binoculars in a backpack. An advantage of camping in your backyard is if you have forgotten something, you can easily grab it indoors!

 Organize Game time

Come prepared to your camp-out with a variety of field games for good, family fun. Revisit the classics with three-legged races, water balloon tosses and Simon Says. With a little advanced planning, set up a scavenger hunt with items found in nature such as green leaves, white rocks, sticks for marshmallow roasting or special items that you’ve placed in the backyard for the game.  

 Have you tried outdoor camping in your backyard? Share your stories and other tips for fun and healthy summertime activities on our Facebook page.

Tips to Help Make Organizing Your Family Reunion More CANvenient

Libby’s Meal Plans, Helpful Tips and More to Avoid Breaking the Bank While Getting the Family Together

September is Get Back to the Table Month and this year Libby’s Fruits and Vegetables asked families to pledge to reunite with extended family members by entering our Family Reunion Contest at the Libby’s Table Facebook page. We will be rewarding one lucky family with a trip for up to 10 family members, including travel and hotel accommodations, to gather for a reunion dinner. We are currently reviewing the entries and will unveil the five finalists who will compete for America’s vote to win the grand prize on October 3. Be sure to visit the Libby’s Table Facebook page to see the finalists and vote up to once a day to determine the winner!

Planning your own family reunion? Here are some helpful tips to help make organizing your family’s get-together a little easier!

  • Create an invite list. Make a list of family members that you will invite to the occasion. Reach out to one person from each branch of the family to help you contact everyone else on your list. Collecting email addresses can make it easier to provide updates and ask questions.
  • Gather Information. Whether your event includes 10 family members or 100, you’ll want to make sure that everyone who wants to attend, can attend! Send an email survey to help determine details such as dates that will work for the majority, recommendations on where the reunion should be held, as well as any food preferences or menu ideas.
  • Set the date and location. Oftentimes it helps to schedule a reunion to coincide with a summer vacation or holiday, since many family members may already have plans to get together. Also, be sure to look for a location that’s accessible and affordable to the majority of family members.  
  • Plan the menu. This step is often the most complicated, as satisfying everyone’s taste buds can be a challenge. However, to make it easier, you can choose a theme and focus all the dishes around it. Perhaps you have a summer barbecue and include traditional items like barbecue chicken, hamburgers, and hot dogs, as well as creative side dishes like Libby’s Sunshine Salsa, Sweet Pea Dip, French Style Potato Salad and even meatless hamburgers, for any vegetarians in the family. Using these recipes can keep your meal CANvenient, affordable and nutritious with Libby’s canned fruits and vegetables. You can also ask everyone to submit their favorite family recipes so you’re sure not to forget to include Grandma’s famous fruit crisp and others!
  • Capture the memories! Ask a member of the family to be the photographer so you can capture heartfelt moments and make new memories. Give several family members disposable cameras with assignments to capture memories of the day. Prior to the event, ask your family to bring snapshots of family activities and milestones (weddings, births, etc.) from the past year and display so that everyone can enjoy them.  
  • Get back to the table. Depending on how many people you are expecting, you can determine if you should have a buffet style or sit-down dinner. Either way, you can have fun with table settings by labeling each spot at the table with a baby photo or fun fact about the person that is assigned to sit there. This will get your guests talking about old memories and provide a fun way for everyone to find their seats.
  • Keep in touch! To make sure everyone stays in touch, be sure to create and send out a post-reunion contact list with any stories or photos taken at the reunion. Also include family members that couldn’t attend, so they can be filled in on the fun.

Back to the Lunch Sack

For many of us, back to school time means to back to the lunch packing grind. But before you start singing the lunch box blues, here are some ways to keep the fun (and nutrition) in your kids’ midday meals:

Beyond PB&J – While some kids prefer the same thing everyday, others may be up for a sandwich switch up. Mix it up by using different breads like flatbreads or whole wheat wraps like these Green Wheels and Ham Sammies. Try shredded carrots or avocado slices instead of the basic lettuce. Upgrade American cheese to Muenster, havarti or fresh mozzarella slices.

All In One – Think about one-dish dinner leftovers rolling over into a fulfilling next day lunch. Items such as hearty soups, chilis, leftover casseroles, or pasta salads make for easy packing and lunchtime satisfaction like Kicked-Up Mac & Cheese or Tortilla Chip Macaroni & Bean Soup.

Be a Green Packer – Say goodbye to those plastic baggies. Instead, get some hip, reusable sandwich bags like Lunchskins or WasteNot Saks – they come in a variety of cool colors and designs and are dishwasher safe. Visit www.resuseit.com for a wide selection of eco-friendly packing solutions – get your kids to pick out their favorites.

Go Bento– A longtime lunch packing staple in Japan, bento boxes are becoming more popular here and are a terrific way to pack a fun and well-balanced meal.  Some bento “friendly” foods include cut up fruit, raw veggies, bean dips, whole grain crackers, cubed cheese and mixed nuts.

Keep the Treat–As a dietitian, I’m all about packing each of the food groups but there’s always room for a small dessert – and it doesn’t have to be a prepackaged or overly processed sweet. On weekends, I like to bake with my daughter so whether it’s a simple chocolate chip cookie or one of these fun Carrot Cake Bites – the whole family can enjoy a little homemade goodness in their lunches during the week.