This recipe is from chef Jacques Pépin from his cooking at home videos. It’s really a simple way to make Brussels sprouts and makes a good one-dish, high fiber, high-protein meal.
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| Julian's Brussels Sprouts with Sausage and Beans |
Over the years I’ve made only a few minor modifications, which are included below, mostly to add a little flavor and color.
Ingredients
1 pound Brussels sprouts
1/2 red bell pepper
1 small Spanish or sweet onion
2 tablespoons olive oil
1/2 to 1 pound of sausage
1 15-ounce can cannellini beans
1 teaspoon red pepper flakes
Instructions
Prep the Vegetables: Trim the ends of Brussels sprouts and slice them thinly by hand or with a slicer/food processor. Slice the bell pepper into thin strips and cut each slice in half, removing any seeds and white pith. Peel and slice the onion the same size as the peppers.
Brown the Sausage: Heat 2 tablespoons of olive oil in a large skillet, add the sausage cut into pieces or small patties. Cook until browned and the fat renders.
Steam the Vegetables: Add the onions and cook for 2-3 minutes stirring up any brown bits from the sausage. Deglaze with some white wine if needed. Add the sliced Brussels sprouts and bell pepper, along with a pinch of salt. Toss well, cover the pan, and steam for a few 3-4 minutes.
Add the Beans: Add the red pepper flakes. Pour in the liquid from a can of beans for moisture, stir and cook for another 3-4 minutes until the sprouts are crisp-tender. Stir in the beans and warm through and serve.
Prep the Vegetables: Trim the ends of Brussels sprouts and slice them thinly by hand or with a slicer/food processor. Slice the bell pepper into thin strips and cut each slice in half, removing any seeds and white pith. Peel and slice the onion the same size as the peppers.
Brown the Sausage: Heat 2 tablespoons of olive oil in a large skillet, add the sausage cut into pieces or small patties. Cook until browned and the fat renders.
Steam the Vegetables: Add the onions and cook for 2-3 minutes stirring up any brown bits from the sausage. Deglaze with some white wine if needed. Add the sliced Brussels sprouts and bell pepper, along with a pinch of salt. Toss well, cover the pan, and steam for a few 3-4 minutes.
Add the Beans: Add the red pepper flakes. Pour in the liquid from a can of beans for moisture, stir and cook for another 3-4 minutes until the sprouts are crisp-tender. Stir in the beans and warm through and serve.
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