British baked beans are a proper dinner when you're tired: they're already cooked and seasoned, so you're mainly warming and serving. This shelf gives you a complete meal in minutes, with nothing left to buy if you have butter and bread at home.

Serves 2. 10 minutes, 5 at the stove.

About 310 calories a serving, 8 g protein, 38 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast four slices of bread until golden and crisp. While the toast cools just enough to handle, empty the tin of beans into a small pot and set it over medium heat, stirring once or twice, until they bubble gently at the edges, about 4 minutes.4 min
2. Spread 1 tablespoon of butter on each pair of toast slices. Divide the hot beans between the two plates, spooning them over the buttered toast. Taste and add salt and pepper as you need.

Note Swap the bread for a baked potato if you have one. Leftovers keep in the fridge for three days; reheat gently in a pot with a splash of water. Serve with a sharp pickled onion, fresh tomato, or a simple green salad to cut the richness.