Quick beans in their own broth, cooked down with garlic and oil until the liquid thickens and coats each one. This shelf holds prepared beans that need only brief heat and seasoning to turn into dinner, so a tired cook can have this on the table in twenty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 80 calories a serving, 3 g protein, 11 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 3 tablespoons olive oil into a medium skillet over medium heat. When it shimmers, add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring often.2 min
2. Pour in the entire can of kidney beans with its liquid. Bring to a simmer and let it bubble gently for 12 to 15 minutes, stirring occasionally, until the liquid reduces by half and coats the beans.13 min
3. Taste and adjust with salt and pepper. Serve warm.

Note Swap in canned white beans if you have them. Leftovers keep in the refrigerator for three days and reheat gently with a splash of water. Serve with rice, crusty bread, or a side salad.