Crispy beans with lemon and crumbs

What goes in

• 1 can white beans, drained and dried well
• 2 tablespoons olive oil, divided
• 1 garlic clove, thinly sliced
• 1 cup coarse breadcrumbs or torn stale bread
• 1 lemon
• Salt, black pepper, and any hardy herbs you have

Make it

1. Heat a 10- or 12-inch cast-iron skillet over medium-high heat for 3 minutes.
2. Add 1 tablespoon oil and the beans. Spread them into one layer and leave them alone for 4 minutes.
3. Toss, salt, and cook until crisp in spots, about 4 minutes more. Move the beans to a plate.
4. Lower the heat. Add the remaining oil, garlic, crumbs, pepper, and herbs. Stir until the crumbs turn deep gold.
5. Return the beans. Finish with lemon zest and juice.

Make it yours

Add a fried egg, wilt in greens, or spoon it over yogurt. Chickpeas work too, but give them another minute to crisp.