Canned molasses and pork beans come alive with fresh garlic and a splash of vinegar, turning a tired pantry staple into something worth eating tonight. Serve over rice to let the sauce shine.

Serves 2. 25 minutes, 10 at the stove.

About 680 calories a serving, 22 g protein, 121 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil with 1/4 teaspoon salt and stir in 3/4 cup rice; reduce heat to low, cover, and cook until the rice is tender and water is absorbed, about 15 minutes.15 min
2. While the rice cooks, heat 1 tablespoon oil in a small pan over medium heat and mince 2 garlic cloves directly into the oil; stir until fragrant, about 30 seconds, then add the full can of molasses and pork beans.
3. Stir in 2 tablespoons vinegar and a grind of pepper, then simmer gently, stirring now and then, until the rice is done, about 10 minutes; taste and adjust salt.10 min
4. Fluff the rice with a fork and divide between two bowls, then spoon the beans and sauce over the top.

Note Swap dried thyme or oregano for the garlic if you prefer. The beans keep, covered, for three days; warm gently with a splash of water. Serve with a simple green salad or coleslaw to cut the molasses sweetness.