A weeknight supper where a can of baked beans becomes the centerpiece, rounded out with quick cornbread and a sharp green side. The beans are already seasoned and spiced; you just warm them while the cornbread bakes and the greens soften.

Serves 2. 35 minutes, 10 at the stove.

About 1610 calories a serving, 89 g protein, 37 g carbohydrate, 121 g fat. From USDA figures for 91% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Whisk together 1/2 cup flour, 1/2 cup cornmeal, 1/4 teaspoon salt, and a pinch of pepper in a bowl. Crack 1 egg into another bowl, whisk with 1/2 cup milk and 2 tablespoons melted butter, then stir into the dry mixture until just combined.
2. Pour the batter into a greased 8-inch cast iron skillet or baking dish and slide it into the oven. Set a timer for 20 minutes, until the top is golden and a toothpick comes out clean. While it bakes, warm the beans and prepare the greens.20 min
3. Dice 1 small onion and mince 2 garlic cloves. Heat 2 tablespoons oil in a skillet over medium-high heat, add the onion and garlic, and cook for 2 minutes, stirring often, until fragrant.
4. Roughly chop 4 ounces collard greens or kale, removing thick stems. Add them to the skillet with a pinch of salt and pepper, stir for 1 minute, then add 2 tablespoons water, cover, and cook for 4 minutes, stirring halfway through, until the greens are tender.4 min
5. Empty the can of Bush's beans into a small pot, add a pinch of pepper, and warm over medium heat for 3 minutes, stirring gently once or twice, until steaming.3 min

Note Swap the greens for sautéed spinach or green cabbage if you like. Leftover cornbread keeps wrapped at room temperature for two days. Serve with a glass of cold milk or iced tea on the side to balance the beans' sweetness.