This is the fastest dinner from a can of beans: warm the beans, cook rice, fry an egg on top, and dinner is done. The mild chili sauce in the beans seasons everything, and one can feeds two people generously with rice.

Serves 2. 25 minutes, 8 at the stove.

About 700 calories a serving, 17 g protein, 105 g carbohydrate, 22 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil with 1/2 teaspoon salt in a medium pot. Add 1 cup rice, stir once, cover, and reduce the heat to low.18 min
2. While the rice cooks, pour the can of black beans with its sauce into a small saucepan and set over medium heat, stirring occasionally, until it bubbles at the edge, about 5 minutes. Keep warm on low heat.5 min
3. When the rice is tender and the water is absorbed, fluff it with a fork and stir in 2 tablespoons butter. Divide between two bowls.
4. Heat 2 teaspoons oil in a skillet over medium-high heat until it shimmers. Crack 2 eggs into the pan and cook until the whites are set but the yolks jiggle, about 3 minutes.3 min
5. Top each bowl of rice with half the warm beans and their sauce, then slide one egg on top of each bowl.

Note Swap the egg for a handful of shredded cheese if you prefer. Leftover rice and beans keep separately in the fridge for three days; reheat together with a splash of water. Serve with lime wedges and hot sauce on the side.