Page 3 of 4
7. An opened can of beans: thicken a soup
Mash a few spoonfuls of drained beans into a soup or sauce and leave some whole for texture. White beans suit a mild vegetable soup; black or pinto beans can join a tomato-and-cumin base. Add them in stages so they don’t overwhelm the amount of broth.
Use only beans that were stored correctly after opening. The method is meant to use a small amount productively, not to extend its safe life. Check your soup’s seasoning after the beans go in, especially if the canned product contains salt. See our bean-dinner guide for fuller meals.
8. Part of a lemon: season the finished meal
A little lemon juice can finish a bean skillet, a vegetable soup or a yogurt dressing. Add it after tasting the dish. You may need less than you expect, particularly if tomatoes or vinegar already supply acidity.
If using the zest, wash the lemon first and grate only the colored outer layer. Don’t add the whole remaining lemon just to empty the fruit bowl. The best use may be a small amount in two meals. Store the cut fruit appropriately and check its condition before using it.
9. A small piece of cheese: finish rather than fill
Grate a suitable cheese over pasta, a baked potato or a vegetable skillet. A modest piece can contribute flavor without needing to become the main filling in a new recipe. Choose a use that fits the cheese: a firm grating cheese and a soft spread behave differently.
Follow its package storage advice and use clean utensils. Don’t treat all cheeses as having the same rules when mold or spoilage appears. If you’re unsure whether a particular product is safe, discard it or check reliable product-specific guidance. Heating it isn’t a general solution to questionable storage.
