A simple side that becomes dinner with a pan of hot oil, garlic, and the canned green beans you already have. The breadcrumbs brown while the beans warm, making something worth eating when time is short.

Serves 2. 20 minutes, 15 at the stove.

About 480 calories a serving, 9 g protein, 58 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 2 slices of bread into small pieces and pulse or rub them between your palms into crumbs; you want about 1 cup rough breadcrumbs. Mince 3 cloves garlic.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add the breadcrumbs and stir constantly until they turn golden brown, about 4 minutes. Push the breadcrumbs to the side of the pan.4 min
3. Pour in the canned green beans with their liquid and add the minced garlic to the cleared part of the pan. Stir everything together and let it cook for 2 minutes, then season with salt and pepper to taste.2 min
4. Serve the green beans in bowls while the breadcrumbs are still crisp on top.

Note Swap canned chickpeas or white beans for the green beans if you have them on the shelf. Leftovers keep for two days in the fridge, though the breadcrumbs soften; warm them gently and crisp a small handful of fresh crumbs on top. Serve with rice or toast to stretch the meal and soak up the garlicky oil.