07
Jan
11

Brussels Sprouts with Chorizo and Croutons

I have Georgina to thank for this one. She has fabulous food sense. She KNOWS what to do with parsnips. She has A ZILLION ideas for kale. She’s passed along a half dozen recipes that have become favorites around here. She’s mentioned this concoction, what, a half dozen times in the past three months? And it’s taken me this long to make it.

It was inspired by Deb on SmittenKitchen. Georgina then made her own version using Brussels sprouts instead of asparagus. I made it tonight, using pinto beans rather than white or cranberry beans that Deb used, simply because I had them already.

This would have been a super-quick meal had I not chosen to use dried beans. Canned beans — white, pintos or red kidney beans — are perfectly acceptable. In fact, I’d say preferrable because they’re faster and just as good as dried.

This was perfect for a Friday night — after a week of deadlines for Jeff, a radio interview and the beginnings of about four stories for me. I took comp time and left work early today. Snow was falling. I stopped at the grocery store before picking up Gabi and did some prep work quartering Brussels sprouts and slicing bread into croutons.

The meal came together in less than 10 minutes. The kitchen smelled of chorizo, and that’s always a good thing. We had whole almonds on hand — they’re worth buying for this if you don’t have them. Jeff and I ate this with a bottle of red wine. It was sort of Spanish, sort of seasonal, sort of  nothing like we’ve ever had before. It was wonderful. Thanks G!!

Brussel Sprouts with Chorizo and Croutons
adapted from Smitten Kitchen

1 pound Brussels sprouts, quartered
1/4 cup olive oil
4 ounces chorizo cut into 3/4-inch slices
1 1/2 cups 3/4-inch bread cubes from a baguette or country bread loaf
1/4 cup whole almonds
1 cup cooked beans (such as cannelini, kidney or pinto)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Start cooking when you’re about ready to eat. Heat the oil in a large skillet or saute pan until very hot. Add all the ingredients except the beans, salt and pepper. Cover and saute over high heat for about 5 to 6 minutes, tossing or stirring the mixture a few times, so it browns and cooks on all sides. Add the beans, salt and pepper, and toss again. Serve.

Serves 4.


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