Bush's baked beans are the base for a quick stovetop supper that tastes like it simmered all day. A little bacon and fresh onion give it backbone, then cornbread bakes alongside. The beans are already seasoned, so you are mainly building richness and texture.

Serves 2. 35 minutes, 15 at the stove.

About 600 calories a serving, 21 g protein, 65 g carbohydrate, 34 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Chop 4 slices bacon into half-inch pieces and lay them in a small skillet over medium heat, stirring often, until they are crisp and the fat is rendered, about 5 minutes. While the bacon cooks, dice half a medium onion and mince 1 clove garlic.5 min
2. Drain the bacon on paper towels, leaving 1 tablespoon of fat in the skillet. Add the onion and cook, stirring often, until it starts to soften, about 2 minutes. Stir in the garlic and cook for 30 seconds, then add the entire can of Bush's baked beans and the cooked bacon, stirring to combine. Let the beans simmer gently while you make the cornbread.3 min
3. Whisk together 3/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. In another bowl, beat 1 large egg and melt 3 tablespoons butter, then pour both into the dry ingredients and stir just until combined; the batter should be slightly lumpy.
4. Transfer the warm baked beans to a small baking dish or cast-iron skillet, spreading them level. Drop spoonfuls of cornbread batter over the top, leaving some beans visible; you do not need to cover them completely. Bake until the cornbread is golden and a toothpick inserted into it comes out clean, about 15 minutes.15 min
5. Let the dish rest for 2 minutes, then serve warm in bowls.

Note Swap the cornbread topping for crusty bread and a fried egg instead. Leftovers keep covered in the fridge for three days and rewarm gently in a low oven. Serve with a green salad or slaw to cut the richness.