Canned vegetables all too often get a bad rap. Sure, it’s not the same as the real, fresh thing when it’s in season, but when you’re in a pinch, a can of veggies can really make a meal feel whole. We’ve rounded up the best canned vegetables (including beans) for cooking, with a few recipes, tips, and tricks for the best flavor and utility.

Black Beans

There are almost endless options for black beans in the canned vegetable aisle, and you really can’t go wrong. Keep a can or two on hand for taco night, burrito night, or your classic Black Bean and Corn Salsa when company is over.

Potatoes

“Libby Brand makes cubed canned potatoes that are actually perfect for chowder,” says Associate Food Editor Alana Al-Hatlani, who gave them a try when testing other elements of the Chicken and Corn Chowder recipe. “They’re already cooked, so you can just dump them in at the end—no peeling, no chopping.”

White Beans

Heat white beans up in a cast-iron skillet with butter, fresh herbs, and a pinch of red pepper, and your Southern kitchen will soon smell like the Tuscan countryside. Smash some canned white beans to add to your favorite soup, and serve it with crusty bread and a salad—or even tossed into buttery pasta noodles for some extra flavor and protein. I often like to spread fried white beans on toast for a savory breakfast.

Corn

“I use canned corn whenever I want to incorporate more veggies into my meals,” says Assistant Editor Symiah Dorsey. “I’ll add it to creamy tomato soup or mix it with rice and beans for a filling side. But ultimately, the best use of corn is hands down roasting it in a skillet.”

Artichoke Hearts

Whether they’re jarred or canned, preserved artichoke hearts are the secret to top-notch artichoke dip—just make sure you drain them well. Appetizers aside, you can also incorporate canned artichokes (drained, of course) into savory, tangy pasta salads.

Green Beans

Canned green beans were a staple of my childhood dinners. While I love a fresh, snappy green bean from the farmers’ market, blanched to perfection, I have a soft spot for Italian-cut green beans in the big 24-ounce cans.

To make them like my mom made them, I “cook them to death” in a pot with the canning liquid until they’re fall-apart tender. Whenever I’m missing a vegetable or a green thing, I know exactly what to reach for.

Black-Eyed Peas

Canned black-eyed peas make for a quick mix-in to hot dishes like Hoppin’ John and colder dishes like Texas Caviar alike. Because their skins are a little tougher, they hold up nicely, and I find canned black-eyed peas are almost always perfectly seasoned—no need to fuss too much over how much salt to use.

Red Beans

No pot of chili is complete without red beans, which not only tend to be bigger than most black beans and pintos but are also snappy yet tender. Canned red beans cut down on time, and they’re cooked to just the right tenderness right out of the can.