Smoked beef franks with a sharp cabbage slaw and canned beans make a full dinner faster than waiting for takeout. The slaw cuts through the saltiness of the meat and beans add protein and bulk. A weeknight meal that needs no apologies.

Serves 2. 25 minutes, 15 at the stove.

About 1520 calories a serving, 90 g protein, 161 g carbohydrate, 61 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Shred half the cabbage on a box grater into a bowl. Mince 1 garlic clove and add it to the cabbage with 2 tablespoons oil, 1 tablespoon vinegar, a pinch of salt, and black pepper. Toss well and set aside, tasting and adjusting salt and vinegar until it tastes bright and clean.
2. Pour one 15-ounce can of beans into a small pot with 1 tablespoon butter, a pinch of salt, and pepper. Set over medium heat to warm through while you cook the franks, stirring once or twice.10 min
3. Halve the 4 franks lengthwise. Heat 1 tablespoon oil in a skillet over medium-high heat and add them cut-side down. Sear until browned and crisp at the edges, about 4 minutes, then flip and cook 2 minutes more until they're hot through.6 min

Note Swap the beans for any other canned legume. The slaw keeps for two days refrigerated in an airtight container, though the cabbage will soften. Serve with toasted buns, or eat as a composed plate with the slaw on the side. Leftovers reheat in the microwave or a skillet.