I’m a bit embarrassed to admit that I ate my first Brussels sprout a mere 5 years ago. I’m not entirely sure why these delightful vegetables get such a bad wrap, or why I unwittingly fell for it. Though, I do know that Brussels sprouts have become one of my favorite fall vegetables.
I’ve also recently become obsessed with the buttery, nutty cannellini bean. On many evenings over the past few months I have enjoyed the beans simply warmed in butter and seasoned with salt and pepper. I was pleased to find a recipe recently that combined both of these ingredients.
Brussels Sprouts with White Beans
adapted from Bon Appetit
Serves 8 as a side or 2 as a main dish.
2 pounds fresh Brussels sprouts, cleaned and halved
6 cloves of garlic, smashed
1 can of cannellini beans, drained and rinsed
1 cup vegetable broth
3 tbl olive oil
1 tbl butter
2 tbl shredded Parmesan cheese
2 tbl pine nuts
4 strips of bacon (I used vegetarian bacon. If you use regular bacon, you could cook it first and fry the Brussels sprouts in the fat for a richer flavor.)
salt and pepper
Heat 1 tablespoon of oil in a skillet over high heat. Add half of the Brussels Sprouts and cook until browned, about 5 minutes. Transfer to a large bowl and repeat with the second half.
Heat the last tablespoon of oil over high heat. Add the garlic and stir constantly until brown (not black).
Add the vegetable stock and Brussels sprouts, cook for 3 minutes.
Add the beans and butter and cook until liquid is reduced, abut one more minute. Season with salt and pepper.
Transfer to a large bowl and mix in bacon, Parmesan and pine nuts. Serve warm.
While this would make a lovely side dish, it also makes a great meal for a chilly night.