A can of green beans becomes supper when you warm them gently in garlic oil and top with toasted bread crumbs to give back the texture a can takes away. Quick, satisfying, and built from what you have.

Serves 2. 15 minutes, 10 at the stove.

About 340 calories a serving, 5 g protein, 27 g carbohydrate, 24 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

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1. Tear 2 slices of bread into small rough crumbs about the size of peas. Heat 2 tablespoons oil in a wide pan over medium heat and toast the crumbs, stirring often, until they turn golden and smell toasted, about 4 minutes.4 min
2. Pour the crumbs onto a plate. In the same pan, heat the remaining 1 tablespoon oil over medium-low heat, slice 3 garlic cloves thin, and add them to the oil; let them warm and turn pale gold, stirring gently, about 2 minutes.2 min
3. Open the can of green beans, pour them with their liquid into the pan, and warm through, stirring gently, about 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, taste, and adjust.3 min
4. Divide the green beans between two bowls, pour the garlic oil over them, and scatter the toasted bread crumbs on top.

Note Swap the bread crumbs for grated Parmesan or toasted nuts if you have them. Leftovers keep, covered, in the fridge for two days; reheat gently and add fresh bread crumbs. Serve with grilled chicken, a warm grain, or a simple pasta tossed with oil and garlic.