A bowl of tender white beans in garlicky sage oil is what you make when the shelf is spare and time is short. The beans are already cooked, so you just warm them through with a few good ingredients. Serve with crusty bread to soak up the oil.

Serves 2. 15 minutes, 5 at the stove.

About 70 calories a serving, 3 g protein, 10 g carbohydrate, 3 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of cannellini beans in a colander and rinse them under cool running water until the water runs clear.
2. Slice 3 garlic cloves thin. Warm 3 tablespoons olive oil in a medium skillet over medium heat until shimmering, then add the garlic and cook until it just turns golden, about 1 minute.1 min
3. Add the drained beans and 4 to 5 fresh sage leaves to the pan and stir gently. Cook for 5 to 7 minutes, stirring once or twice, until the beans are heated through and have absorbed some of the garlic oil.6 min
4. Taste and season with salt and pepper. Spoon into bowls and serve with bread to soak up the oil.

Note Swap the sage for thyme or a pinch of red pepper flakes if that suits your cupboard better. Leftovers keep in the refrigerator for three days and are good cold in a salad or stirred into soup. Serve with toasted bread and a simple green salad or roasted vegetables.