Canned green beans become tender and rich when drained and seared in a hot pan with garlic, anchovy, and a knob of butter. This shelf has a single ingredient, so we build around it with what every kitchen keeps on hand.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 30 g protein, 5 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of green beans in a colander and pat them dry with paper towels; moisture is the enemy of browning. Mince 3 garlic cloves and chop 2 anchovy fillets fine.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Add the drained green beans and let them sit undisturbed for 2 minutes to begin browning.2 min
3. Stir the beans and continue cooking, stirring occasionally, until the edges are browned and blistered, about 4 more minutes. While they cook, have the garlic and anchovy ready.4 min
4. Push the beans to the side of the pan and add 2 tablespoons butter to the cleared space. When it foams, add the minced garlic and chopped anchovy, stirring constantly until fragrant, about 30 seconds.
5. Fold the garlic and anchovy into the beans, tossing to coat evenly, and cook for 1 more minute until everything melds. Taste and adjust salt and pepper as needed; the anchovy and beans both bring salt, so go easy.1 min

Note Swap anchovies for 1 teaspoon soy sauce if you prefer. Leftovers keep, covered, for three days and reheat gently in a skillet. Serve alongside roasted chicken, grilled fish, or over buttered rice to stretch the dish.