A simple, elegant side that becomes dinner with a can of chickpeas and good bread. Steam-in-bag beans mean you have a hot vegetable ready in minutes, leaving time to build flavor with butter, garlic, and crispy shallots that turn humble beans into something you want to eat.

Serves 2. 25 minutes, 15 at the stove.

About 290 calories a serving, 6 g protein, 26 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the bag of green beans according to package directions while you work on the shallots and garlic.10 min
2. Slice one large shallot into thin rings. Heat 2 tablespoons of butter in a large skillet over medium-high heat and add the shallot rings, stirring often until they turn golden and crisp, about 5 minutes. Transfer them to a plate with a slotted spoon and set aside.5 min
3. Pour the remaining 1 tablespoon of butter into the same skillet. Mince 3 cloves of garlic and add them, stirring constantly for 30 seconds until fragrant.
4. Drain the steamed green beans and add them to the skillet with the garlic butter. Toss to coat, season with salt and pepper, and cook for 2 minutes until heated through.2 min
5. Drain and rinse one can of chickpeas and add them to the beans, stirring gently to warm them, about 1 minute. Squeeze juice from one lemon over the top and top with the crispy shallots.

Note Swap the chickpeas for crumbled feta or a fried egg if you have them. Leftovers keep three days covered in the refrigerator and reheat gently in a pan over medium heat. Serve with crusty bread and a simple salad to round out the meal.