Brussels Sprouts + Beans

Tonight while the other half is out enjoying his monthly “Man Club” where they do manly things (actually they play video games and eat tacos – I’m not sure if this is exactly “manly” but I will let them believe that) I decided to make myself a good fish dinner.   I don’t get to eat my beloved fish too often as Matthew dislikes it and usually we are cooking for 2, so when the chance comes up to eat alone I will usually spoil myself with either salmon or sushi.  Tonight it was salmon – but what for a side? This delicious Brussels Sprouts and beans dish!  This would be a great side dish with any type of meat or fish.  It would be great on pasta too!  Actually it would be great as a main dish with some crusty bread.  What I’m trying to say is it’s really good and if you love Brussels Sprouts you will be very happy.  I love them!

The below ingredients are for 3-4 side dish servings.  I kept a good bit to snack on for lunch the next few days.

Ingredients:
2 tablespoons olive oil
1 pound Brussels Sprouts (cut them in half)
3 cloves garlic minced
1/2 cup chicken broth
1 can (15 ounces) cannellini beans (drained)
1/2 tablespoon butter
Parmesan cheese to sprinkle

Directions:
In a large pan add 1 tablespoon olive oil and heat up to medium-high heat.  Add your Brussels Sprouts and sauté until they are browned on both sides.   Remove the Sprouts and put on a plate.
Add the other 1 tablespoon of olive oil to the now empty pan, add garlic.  Stir until garlic is browned.
Put the Brussels Sprouts back in the pan and then add the chicken broth.  Toss the Sprouts to get them fully coated in the broth.  Let them cook in the broth for about 5 minutes.
Add the cannellini beans and butter.  Stir until all the butter has melted.
Remove off the stove, and add the Parmesan cheese on top and stir.
Enjoy!

Prepping:
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Browning:
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Setting the Sprouts aside to brown the garlic:
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Mixing everything together:
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Beautiful, isn’t it?
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Served with some salmon and ginger ale:WP_20130124_027

Have a nice dinner!

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