Brussels Sprouts with Butter Beans & Proscuitto

Brussels Sprouts with Butter Beans & Proscuitto

I’ve managed to convert quite a few brussels sprout haters with this method of cooking. So if you’re a little unsure – give it a go! Just discard the darker coloured leaves when trimming the brussels as they have the strongest flavour.

serves: 2
takes: 15 minutes
300g (10oz) brussels sprouts, trimmed & thinly sliced
2 cloves garlic, peeled & finely sliced
1 can butter beans (400g / 14oz), drained
1-2 tablespoons sherry vinegar
75g (3oz) finely sliced proscuitto

1. Heat a few tablespoons olive oil in a large fry pan or skillet over a medium high heat. Add brussels sprouts and garlic and stir fry until sprouts are browned on the edges and no longer crunchy – about 5 minutes.

2. Toss in beans and continue to stir fry until beans are hot. Remove from the heat.

3. Taste and season with salt, pepper and sherry vinegar. Layer over proscuitto slices and serve hot.

Prepare Ahead?

You can easily cook in advance and keep in the fridge. Just reheat with a little olive oil in a warm pan.

Leftover Potential

Great! I love these sprouts for breakfast with a poached egg.

Variations

vegetarian – replace the proscuitto with some sun dried tomatoes or grilled peppers, shaved parmesan cheese or even a sharp blue cheese. OR serve with a poached egg on top instead of the pork products.

vegan – replace proscuitto with a generous handful of roasted almonds or pecans.

butter bean-free – replace the butter beans with about 200g (7oz) short pasta or gnocchi that has been cooked according to the packet directions.

better value – proscuitto can be expensive, feel free to brown some bacon in the pan first as a more cost effective option.

carb lovers / more substantial – toss in cooked pasta, quinoa or couscous.

paleo (gluten, grain + dairy-free) – replace butter beans with roast cauliflower or cooked chicken breast or thighs.

more veg – serve with flat leaf parsley or baby spinach.

Waste Avoidance Stategy

brussels sprouts – will keep for a few weeks in a plastic bag in the fridge.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

butter beans / sherry vinegar – keep in the pantry.

proscuitto – freeze it or use for another meal.

Problem Solving Guide

can’t find sprouts? -they’re more of a winter thing. Replace with finely sliced cabbage or any colour.

sprouts burning? – the temperature in the pan is too high. Reduce the temp and add a few tablespoons of water to stop the browning and allow the spouts to steam an finish cooking. Covering with a lid will help keep the steam in and retard browning / burning.

sprouts too crunchy – cook for longer. If they’re over browning on the edges but not cooked through, add a few tablespoons water to inhibit the browning and allow the sprouts to steam. Lid on may help too. Next time try cutting the sprouts more finely.

sprout flavour too strong -could be undercooked or you’ve left too many of the dark outer leaves on. The more you cook the sprouts, the sweeter and less cabbagey the flavour. If there is a next time, be more ruthless in the trimming and cut the sprouts finer so they cook quicker and the cabagey flavours can dissipate more readily.

sprouts too dry – drizzle over a little extra virgin olive oil.

too salty – remember that the proscuitto will be quite salty so better to season less upfront and add more salt at the table if needed.

too bland? don’t forget to season generously. And possibly sharpen things up with a little more vinegar.

Serving Suggestions

A wonderful meal on its own. Also great with a poached or fried egg on top.

You could also skip the proscuitto and serve as a side to a roast chicken or even slow cooked meat.

_________________________
back to: Solve Your Dinner Dilemma [fresh ideas] Overview