I wanted to cook with canellini beans – they’re soft and creamy. I bought some organic Brussels sprouts yesterday and thought that they would go well with the beans.
I soaked the beans overnight then pressure cooked for 15m after just covering with water and adding a vegan bouillon cube. In the meantime, I sauteed halved Brussel sprouts, shallot, and garlic; when almost done (I cooked with no oil in a cast iron pan), I stirred in some red onion slices and cooked another few minutes.
I mixed the cooked beans with the sprouts, garlic powder, salt, chopped jalapeno, dried sage, and lime juice. It came out well!
Labels: Beans, Brussels sprout, Instant Pot, No Added Fat