A quarter can of black beans stretches across rice with a fried egg on top, the kind of simple bowl that asks nothing of you but delivers. Use what you have and eat well.

Serves 2. 25 minutes, 8 at the stove.

About 810 calories a serving, 20 g protein, 135 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 can black beans, 3/4 cup rice, 2 tablespoons oil, 1/2 teaspoon salt, to taste pepper, 2 cloves garlic, 1/4 small onion, 2 eggs.

1. Bring 1 1/2 cups of water to a boil in a pot with 1/2 teaspoon salt. Stir in 3/4 cup rice, cover, and reduce heat to low.
2. While the rice cooks, mince 2 cloves garlic and dice 1/4 small onion. Heat 1 tablespoon oil in a skillet over medium-high heat.
3. Add the garlic and onion to the skillet and cook for 2 minutes until fragrant. Drain and add the 1/4 can of black beans, then cook for 3 minutes until heated through, stirring once. Season with salt and pepper to taste.3 min
4. The rice should be tender in about 18 minutes; remove it from heat. Wipe out the skillet and heat 1 tablespoon oil over medium-high heat. Crack 2 eggs into the skillet and fry until the whites are set and the yolks are as runny or firm as you like, about 3 to 4 minutes.4 min
5. Divide the rice between two bowls, top each with half the bean mixture, and crown with one fried egg.

Note Swap dried beans cooked from scratch if you have them, or use canned chickpeas. Leftovers keep for two days in the fridge; reheat the beans and rice gently and fry a fresh egg to serve. A squeeze of lime and hot sauce turn this into something brighter.

This is a swift weeknight bowl built on black beans and rice, a core that stretches a half can into a full dinner for two. The garlic and oil make it sing, and you can have it ready in less than half an hour.

Serves 2. 30 minutes, 10 at the stove.

About 590 calories a serving, 14 g protein, 101 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half a can (about 1 cup) black beans, 1 cup rice, 3 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper, 1 lime.

1. Bring 2 cups of water to a boil in a pot and stir in 1 cup of rice with a pinch of salt, then cover and lower heat to a simmer. The rice will take about 18 minutes.18 min
2. While rice cooks, mince 3 cloves of garlic and warm 2 tablespoons of oil in a skillet over medium heat, then add the garlic and let it turn golden, about 1 minute.1 min
3. Pour in the black beans with their liquid from the can, stir well, and let them warm through while you taste and add more salt and pepper as you like, about 3 minutes.3 min
4. When the rice is tender and the water is absorbed, fluff it with a fork and divide it between two bowls.
5. Spoon the black beans over the rice and squeeze half a lime over each bowl, then serve right away.

Note Swap the lime for a splash of vinegar if you have it. Leftovers keep four days in the fridge and reheat well in a skillet with a splash of water. Serve with hot sauce, fresh cilantro, or crumbled cheese on the side.

Half a bowl of black beans becomes dinner for two with rice, onion, and a squeeze of lime. This is the pantry dinner that transforms what you have left into something warm and whole. You'll be done in under half an hour.

Serves 2. 30 minutes, 10 at the stove.

About 550 calories a serving, 11 g protein, 94 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 bowl, about 2 cups black beans, 1 cup rice, 2 tablespoons oil, 1 medium onion, 2 cloves garlic, to taste salt, to taste pepper, 1 teaspoon cumin, 1 lime.

1. Start the rice in 2 cups water with a pinch of salt; bring to a boil, then cover and turn the heat to low. It will be ready in 18 minutes.
2. While the rice cooks, dice 1 medium onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a skillet over medium heat, add the onion, and cook until softened, about 5 minutes, stirring often.5 min
3. Add 2 teaspoons garlic, 1 teaspoon cumin, and stir for 30 seconds until fragrant. Add the black beans, stir to coat with the oil, and heat through, about 3 minutes. Season with salt and pepper to taste.
4. When the rice is done, fluff with a fork. Divide the rice between two bowls, top with the black beans, and squeeze half a lime over each bowl.

Note Swap the lime for hot sauce or a splash of vinegar if you have one. Leftovers keep three days refrigerated; rewarm gently with a splash of water. Serve with a salad or extra lime wedges on the side.