A bowl of hot beans and greens over cornbread crumbles makes a quick, sustaining supper from one can. The chili sauce seasons the beans deeply while you warm them; fresh greens give brightness and texture against the starch and richness.

Serves 2. 20 minutes, 10 at the stove.

About 680 calories a serving, 23 g protein, 77 g carbohydrate, 32 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a medium skillet over medium-high heat. Mix 1/2 cup cornmeal, 1/4 cup flour, and 1/2 teaspoon salt in a bowl, whisk in 1 egg and 1/4 cup water until you have a thick batter, and pour it into the hot oil. Let it cook without stirring for 3 to 4 minutes until the bottom is golden, then break it into rough crumbles with a spoon and continue cooking, stirring occasionally, until all the cornm9 min
2. While the cornbread cooks, mince 2 garlic cloves. Heat the remaining 1 tablespoon of oil and 1 tablespoon butter in a pot over medium-high heat, add the garlic, and cook for 30 seconds until fragrant. Pour in the entire can of pinto beans with its sauce and bring to a simmer, stirring occasionally, for about 5 minutes until heated through.5 min
3. Stir 4 ounces of fresh spinach or kale into the warm beans and cook, stirring, for 1 to 2 minutes until wilted. Taste and season with salt and pepper as needed.2 min
4. Divide the beans and greens between two bowls and top each with half the cornbread crumbles.

Note Swap collards or frozen spinach for the fresh greens. Leftovers keep in the fridge for two days; reheat gently on the stovetop with a splash of water. Serve with hot sauce or fresh lime on the side.