Peel and mince the garlic finely. Warm 3 tablespoons of olive oil in a large shallow pan over medium heat for 1-2 minutes until shimmering. Add the garlic and cook for 30 seconds, stirring, until fragrant but not browned — the oil should smell of garlic without any hint of bitterness.

Dice the Roma tomatoes into small pieces and add them to the pan. Stir to combine and cook for 2-3 minutes until the tomatoes begin to soften and release their juices, and the oil takes on a reddish tint.

Add the cooked kidney beans with their liquid and the water. Stir well and bring to a gentle simmer. Season with salt and pepper, then cook for 8-10 minutes until the beans and tomatoes have softened into a loose, cohesive stew.

Drain the canned snap beans and stir them into the pan in the last 2 minutes of cooking, just until warmed through and any remaining crispness is gone.

Squeeze in fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed. The lemon should brighten the dish without overpowering it. Transfer to bowls and drizzle generously with extra virgin olive oil.

Serve the beans warm or at room temperature alongside crusty bread, sliced apple, and a handful of fresh blueberries. Add the diced grilled chicken on the side if using. Set everything on the table and let people eat as they like — this is a relaxed, grazing breakfast, not a plated dish.

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