Jul 14 2026
Restaurants›River & Post›Cans Recipe

Cans Recipe

Inspired by River & Post
Time30m
Serves4

Make Cans Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

CANS

Method

CANS

  1. 1

    Prepare the Base

    In a large pot or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 medium diced onion and 2 tablespoons of minced garlic. Sauté for about 3-4 minutes or until the onion becomes translucent.

  2. 2

    Add Spices

    Stir in 1 teaspoon of cumin powder, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper to the sautéed onions and garlic. Cook for another 1-2 minutes to let the spices bloom.

  3. 3

    Combine Canned Ingredients

    Add 2 cups of canned beans (drained and rinsed), 1 cup of canned corn (drained), 1 can of diced tomatoes (with juice), 1 can of coconut milk, and 1 can of green chiles (drained) to the pot. Stir to combine all the ingredients.

  4. 4

    Simmer

    Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 15-20 minutes, stirring occasionally.

  5. 5

    Add Optional Protein

    If desired, add 1 can of drained tuna or chicken during the last 5 minutes of cooking to warm it through.

  6. 6

    Serve

    Once cooked, remove from heat. Serve hot, garnished with 1/4 cup of fresh cilantro on top.

More from River & Post