Buttered beans and carrots with garlic
Frozen mixed beans and carrots come together in minutes with garlic, butter, and a pinch of salt. There is barely a pan to wash and nothing to chop, which suits a tired weeknight perfectly. Serve it warm alongside something substantial.
About 170 calories a serving, 2 g protein, 15 g carbohydrate, 12 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
From your shelf
- 10 oz baby mixed beans & carrots
Staples
- 2 tablespoons butter
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Mince 2 cloves of garlic. Melt 2 tablespoons of butter in a large skillet over medium heat and add the garlic, stirring once to coat.
- Pour in the 10 oz of frozen beans and carrots directly from the package, stirring to combine with the butter and garlic. Cook uncovered until the beans are heated through and tender, about 8 minutes, stirring now and then.
- Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper, taste, and adjust. Serve warm.
Note Swap frozen peas for the mixed beans if you have them. Leftovers keep for three days in the fridge and reheat gently in a pan. Serve alongside roasted chicken, a grilled steak, or rice to make it a full meal.
On the label
WAX BEANS, GREEN BEANS, CARROTS.
Birds Eye, frozen vegetables, serving 84 g. Ingredients as printed on the label.
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Cooks as carrots, beans. Half of it left? Use up the carrots.