A straightforward side that becomes dinner when you have almost nothing else: canned green beans turn silky and deep-flavoured under high heat with garlic and butter. This shelf has you covered for a tired weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 14 g protein, 55 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need two 15-ounce cans whole green beans, 3 tablespoons butter, 4 cloves garlic, to taste salt, to taste pepper.

1. Drain two 15-ounce cans of whole green beans in a colander and shake off excess liquid. Slice 4 garlic cloves thin.
2. Melt 3 tablespoons butter in a large skillet over medium-high heat until it foams, then add the sliced garlic and cook for 1 minute, stirring, until fragrant.
3. Add the drained green beans to the pan and stir to coat with the garlic butter. Cook for 6 to 8 minutes, stirring occasionally, until the beans turn light golden at the edges and are tender and warm through.7 min
4. Season with salt and pepper to taste. Serve from the pan while still hot.

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Note Swap dried thyme or red pepper flakes for the garlic if you have them. Leftovers keep in the fridge for three days and reheat gently in a skillet. Serve with rice, pasta, or crusty bread to stretch the meal.