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Green and pinto beans with garlic butter

A swift side that deserves the centre plate. Green beans and pintos already seasoned and ready, just need a touch of garlic and butter to shine. Shelf does the heavy work here.

Serves 2. 15 minutes, 10 at the stove.

About 160 calories a serving, 3 g protein, 9 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 can cut green & shelly beans (Bush's)

Staples

  • 2 tablespoons butter
  • 2 cloves garlic
  • to taste salt
  • to taste pepper

  1. Mince 2 garlic cloves. Heat 2 tablespoons butter in a skillet over medium heat until foaming, then add the garlic and cook until fragrant, about one minute.
  2. Drain the can of green and pinto beans, then add them to the skillet. Stir and warm through for three to four minutes, tossing often so the beans coat in the butter and garlic.
  3. Taste, season with salt and pepper, and serve while hot.

Note Swap in canned cannellini or black beans if you have them. Leftovers keep three days refrigerated and reheat gently in a pan. Serve alongside grilled chicken or baked fish, or stretch by mixing into warm rice.

On the label

GREEN BEANS AND PREPARED PINTO BEANS, WATER, AND SALT.

Bush's, canned vegetables, serving 130 MG, package 15 oz/425 g. Ingredients as printed on the label.

More from Bush's

Other beans

Cooks as beans. Half of it left? Use up the beans.

Had this in a photo? Cook with it Photograph your shelf