Cannellini beans are a staple in our house. I’ll add them to just about any meal for some extra substance, and they work great with sausage, tomatoes, kale, squash, in soups… the list goes on. I like to keep extra soaked and cooked beans on hand, frozen in containers in the freezer and ready to be tossed into quick dinners like this one. Seriously, this was an under 30 minute dinner, and that’s a plus!
This dish is the kind of Brussels sprouts dish that will appeal to sprout-haters and lovers alike. The shredded sprouts will wilt a little and mixed in with the sausage and beans they make the perfect side dish – or even a main course, perhaps on top of some rice or quinoa.
The sausage I used is a fantastic Farmer’s Market find – Mediterranean turkey sausage with no fillers, binders, or any gross ingredients more commonly found in a supermarket sausage. Keep your eye out for healthier sausage options at your local market, or this dish could also be made delicious with some nitrate-free bacon.
Check out The Food Matters Project for some other tasty takes on this week’s recipe.
CANNELLINI BEANS WITH BRUSSELS SPROUTS AND SAUSAGE
from The Food Matters Cookbook by Mark Bittman
3 tbsp oil (I used coconut oil)
8 oz Italian sausage, casings removed (I fried them and then chopped them)
2 tbsp minced garlic
red chile flakes, to taste
salt and black pepper
1 pound Brussels sprouts, shredded in a food processor or roughly chopped
1/2 cup white wine or water (I used water and the juice of 1 lemon)
2 cups cooked cannellini beans, drained
1. Put the oil in a large skillet over medium heat. When it’s hot, crumble the sausage into the pan and cook, stirring occasionally to break the meat into relatively small bits, until browned, 5 to 10 minutes. Add the garlic and the chile flakes and sprinkle with salt and pepper. Cook and stir for another minute or so.
2. Add the Brussels sprouts and wine to the skillet and cook, stirring frequently, until the sprouts are tender but still a bit crunchy, 5 to 10 minutes.
3. Add the beans and cook, stirring occasionally, until they are heated through, just a minute or 2. Taste and adjust seasoning (this is where I added the lemon juice). Serve.