Almost any canned vegetable can be prepared this way. It’s the way my granny made canned vegetables and it tastes pretty good. When you don’t know what else to do with a canned vegetable, this is the recipe to use.
While the recipe calls for margarine, you can use any type of fat. Bacon grease, vegetable oil, olive oil, even butter flavored shortening will work in a pinch. Use dairy-free margarine to make the dish casein-free.
If your vegetables are low-sodium then you can add 1/4-teaspoon of salt. If your vegetables already have salt added to them, then you won’t need any more.
Simply Seasoned Canned Vegetables
- 14 or 15 ounce can of vegetables, any type
- 1 tablespoon margarine
- 1/8 teaspoon black pepper
- Salt to taste, optional
- 1 teaspoon sugar
Open up the vegetables and place them in a 1-quart saucepan. Add the remaining ingredients. Bring to a hard boil. Boil for a few minutes. Serve hot. Makes about 3-servings.
If you want to add more flavor, then a pinch of garlic powder or a sprinkle of dried onion are also good.