Bush's beans come ready-seasoned with smoked ham and celery, asking only for a quick warm with rice or cornbread on the side. This is a shelf dinner that honors the product and gets you fed in under half an hour.

Serves 2. 35 minutes, 15 at the stove.

About 1030 calories a serving, 26 g protein, 164 g carbohydrate, 28 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the pan and cook until soft, about 3 minutes. Pour in the entire can of Bush's beans with their liquid and bring to a simmer, stirring occasionally, while you make the cornbread.
2. For the cornbread, heat your oven to 400 degrees Fahrenheit [200 degrees Celsius]. In a bowl, whisk together 1 cup flour, 1/2 cup cornmeal, and a pinch each of salt and pepper. In another bowl, beat 1 egg with 3/4 cup milk and 2 tablespoons melted butter. Stir the wet mixture into the dry ingredients until just combined, then pour into a greased 8-inch cast-iron pan or baking dish.
3. Bake the cornbread until golden and a toothpick comes out clean, about 15 to 18 minutes. Meanwhile, let the beans simmer gently and taste for salt and pepper, adjusting as needed.17 min
4. When the cornbread is done, pull it from the oven and let it rest for 2 minutes. Divide the warm beans between two bowls and serve with a wedge of cornbread and a spoonful of rice on the side if you like.

Note Swap rice for a baked potato if you prefer. Leftover beans keep in the fridge for three days and reheat gently on the stovetop with a splash of water. Serve the cornbread warm with butter and honey, or crumble it into the bowl to thicken the beans.