Brussels Sprouts and White Beans – Delicious & Easy

I have several Brussels sprouts recipes that my family and friends request every holiday season, but this year I wanted to add something new to the menu. Another favorite at our holiday table is my easy Brussels sprouts with bacon and shallots, where smoky bacon and sweet shallots give the sprouts a completely different flavor.

This dish has been a hit every time I make it, and I always seem to need a larger serving.

Caramelized Brussels sprouts, creamy white beans, and salty Pecorino cheese create a delicious combination of flavors and textures.

Give it a try, and you may find yourself making extra too.

What are cannellini beans?

They are creamy white in color and originally from Italy. They are slightly kidney-shaped with a square end. Once cooked, they have a fluffy texture and a slightly nutty mild flavor.

They are so versatile as you can use them in soups such this delicious Tuscan Bean Soup, salads, stew.

Canned cannellini are ready to use. They only need to be rinsed and you are prepared to proceed with your main dishes.

Dry cannellini needs to be soaked for at least 5 hours in plenty of fresh water and then cooked in plenty of water until they are tender.

How to make Brussels sprouts with white beans

With all my recipes, have all your ingredients ready before cutting, chopping, and cooking.

Step 1: Start with the Brussels sprouts by cleaning them, removing the outer leaves and trimming the bottom core. Cut them in half. Once this step is done, please proceed with the recipe.

Step 2: In a large skillet, heat the oil. Once hot but not smoking, add the sprouts and cook, stirring occasionally, for 5 minutes. They will start to get a beautiful golden color.

Step 3: Transfer them to a bowl and add more olive oil and add the garlic. It has to barely cook but not turn brown.

Step 4: Add the sodium-free broth and the sprouts back to the skillet and cook until the sprouts are tender yet still crisp. Add your rinsed beans and the butter to the skillet.

Step 5: Stir, allowing the butter to melt and the broth to reduce to a beautiful glaze.

Step 6: Season with salt and pepper to taste. Not too much salt as the pecorino cheese is already salty. It is easier to add salt later.

Step 7: Toss in the pecorino cheese and serve.

What dishes can you enjoy with this Brussels sprouts recipe?

This dish will simplify your evening meal as a side dish to meat, fish, and poultry.

Perfect all year long, this dish takes the stage on my Thanksgiving table alongside the Cranberry Chutney with Red Wine and Braised Cabbage with bacon.

Goes well with salmon, pork tenderloins or Orange Roughy Recipe

Open your recipe box, and have fun pairing this dish to any of your favorites.

Storing and Reheating

To Store: Place your cooked Brussels sprouts with white beans in an airtight storage container in the refrigerator for up to 3 days.

To Reheat: Gently warm your leftovers in a large skillet over medium-low heat. If they are too dry, add a splash of broth or water.

Freezing: I do not recommend freezing them as they will become soggy. However, you can freeze them if you do not mind losing the crispiness. I recommend placing your white beans and roasted Brussels sprouts in an airtight, freezer-safe container.

Thaw them out overnight in the refrigerator and use the exact instructions to reheat them.