Appetizer Recipes

Sauteed Brussels Sprout with White Beans

Sauteed Brussels Sprout with White Beans



Sauteed Brussels Sprout with White Beans

Serves: 4


1 1/2 tablespoons Napa Valley organic olive oil
1 3 ounce package Melissas organic shallots thinly sliced into rounds
1 12 ounce package Brussels sprouts stem ends trimmed sprouts sliced 1/8 inch thick from end to end
1 14 1/4 ounce can Carmelina Brand cannellini beans rinsed and drained
2 teaspoons fresh thyme leaves minced
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper
4 teaspoons grated Reggiano Parmesan cheese


Heat oil over medium heat in a large skillet. Add shallots and saut For three minutes, until they begin to brown. Add Brussels sprouts and cook for four minutes. Add cannellini beans and season with thyme, salt, and pepper. Cook three more minutes. The leaves should be tender and a little brown on the edges. Transfer to a serving dish and sprinkle with cheese.