Canned beans are already cooked and ready to braise; this quick pan sauce builds depth from garlic and aromatics. Comfort food that comes together while you pour a drink.

Serves 2. 20 minutes, 10 at the stove.

About 280 calories a serving, 16 g protein, 48 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add 4 thinly sliced garlic cloves and cook for two minutes until fragrant and just beginning to turn golden at the edges; watch the pan so the garlic doesn't burn.
2. Drain and rinse one 15 oz can of cannellini beans, then add them to the skillet. Stir to coat with the garlic oil, then let the beans warm through for three minutes, stirring occasionally.3 min
3. Taste and season with salt and pepper. Cook another two minutes until the beans are heated through and the flavors meld.2 min

Note Swap in white kidney beans if you prefer. Leftovers keep in the refrigerator for three days and reheat gently on the stovetop with a splash of water. Serve with crusty bread for soaking up the oil, or over polenta, rice, or leafy greens.