When the shelf is slim, a can of good green beans and hot oil make a swift side that eats like dinner. The beans go tender and take on garlic's warmth in one pan while you make rice or toast on the stove beside it.

Serves 2. 20 minutes, 15 at the stove.

About 370 calories a serving, 3 g protein, 12 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain one can of green beans in a colander and pat them dry with paper towels; this takes a minute or two. Mince three cloves garlic.
2. Heat three tablespoons oil in a large skillet over medium-high heat until it shimmers, about two minutes. Add the garlic and cook until it turns golden and fragrant, about one minute, stirring often so it does not burn.2 min
3. Add the drained green beans to the skillet and toss to coat with the oil and garlic. Cook, stirring occasionally, for five to seven minutes until the beans are heated through and take on a little colour at the edges. Season with salt and pepper to taste and taste it now to adjust.7 min

Note Toast slices of crusty bread while the beans cook and top with butter. These green beans keep in the fridge for three days and taste good cold as a side salad or tossed into grain bowls.