This is a one-pan weeknight meal built on the tanginess of canned beans. The sausage cooks fast and picks up char, while the beans warm through with the spices already built in. Everything comes together in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 190 calories a serving, 6 g protein, 6 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cut 2 sausage links into half-inch rounds and add them to the pan, stirring often until they brown on both sides, about 8 minutes. Transfer to a plate.8 min
2. Pour out all but 1 tablespoon fat from the pan. Add 1 small diced onion and 2 minced garlic cloves, stirring until the onion softens, about 3 minutes.3 min
3. Return the sausage to the pan and pour in the entire can of baked beans with its sauce. Stir gently, then simmer for 5 minutes until everything is heated through and the flavors meld. Taste and adjust salt and pepper.5 min

Note Swap the sausage for smoked chicken sausage or ground beef if you prefer. Leftovers keep refrigerated for three days and reheat well on the stovetop. Serve with toasted bread, crusty rolls, or over rice to stretch it.