A shelf of one green bean can becomes dinner for two when you lean on butter, garlic, and quick heat. The beans soften and begin to caramelize while the pan does the work. Serve alongside anything that needs a vegetable, or with eggs and rice to make it a meal.

Serves 2. 20 minutes, 15 at the stove.

About 180 calories a serving, 1 g protein, 5 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of green beans well in a colander, shaking to remove excess liquid. Mince 3 cloves garlic.
2. Heat 3 tablespoons butter in a large skillet over medium-high heat until it foams. Add the drained beans and cook, stirring often, until the beans begin to brown at the edges, about 8 minutes.8 min
3. Stir in the minced garlic and cook until fragrant, about 1 minute. Season with salt and pepper to taste and serve hot.1 min

Note Swap canned beans for fresh green beans trimmed and blanched for 3 minutes if you have them. Leftovers keep three days covered in the fridge; reheat gently in a pan with a splash of water. Serve with rice, eggs, roasted chicken, or any protein that needs a side.