A can of blackeye peas with snaps wants little more than good seasoning and the pan to become dinner. Cook them down gently in oil and garlic, and the beans soften while the broth reduces to something savory and bright enough for a weeknight.

Serves 2. 20 minutes, 8 at the stove.

About 180 calories a serving, 3 g protein, 8 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 cloves of garlic thin. Warm 2 tablespoons of oil in a wide skillet over medium heat and cook the garlic, stirring often, until it turns pale gold, about 2 minutes.2 min
2. Pour in the can of blackeye peas with snaps, liquid and all. Bring to a simmer and let it bubble gently, stirring once or twice, until the broth thickens and the beans taste full of themselves, about 12 minutes.12 min
3. Taste and season with salt and a pinch of black pepper. Divide between two bowls and serve warm.

Note Swap in half a dried chili for heat if you have it. Leftovers keep three days, covered, in the fridge; reheat gently on the stove. Serve with cornbread or over rice to stretch it.