A storecupboard supper built on canned kidney beans, which need only the aromatics and rice already in most kitchens to become a one-pan meal. The beans soften into the grain as it cooks.

Serves 2. 30 minutes, 8 at the stove.

About 680 calories a serving, 14 g protein, 133 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a pot over medium heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the hot oil and stir often until the onion softens, about 3 minutes.3 min
2. Pour in 3/4 cup rice and stir for 1 minute to coat in oil. Drain the canned beans and add them to the pot with 1.5 cups water.
3. Bring to a boil, then lower the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18 minutes. Season with salt and pepper to taste.18 min

Note Swap the rice for pasta if you prefer. Leftovers keep three days covered in the fridge and reheat in a pot with a splash of water. Serve with hot sauce, lime, or a sharp cheese on the side.