Canned beans are the weeknight staple that wants little more than good garlic and oil to sing. Tonight they become a warm, soupy side or a bowl's base, forgiving and fast, with just enough time to set the table while they heat through.

Serves 2. 15 minutes, 8 at the stove.

About 1020 calories a serving, 60 g protein, 196 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and rinse one 15-oz can of cannellini beans in a colander until the water runs clear, which takes about a minute.
2. Warm 3 tablespoons of olive oil in a medium skillet over medium heat, then mince 3 garlic cloves and stir them into the oil until fragrant, about 1 minute.1 min
3. Add the beans, 1/2 teaspoon of dried oregano, salt, and pepper, then stir gently and simmer until the beans are heated through, about 7 minutes, adjusting seasoning as you go.7 min

Note Swap cannellini for white kidney beans from the same brand if you prefer a softer bean. Leftovers keep, covered, three days in the refrigerator and taste even better the next day. Serve warm as a side with grilled chicken or fish, or drizzle into a bowl with a soft egg and toast for breakfast the following morning.