CANNELLINI BEANS WITH SPROUTS Oh! so Garlic! Seasoning
½ cup dry cannellini beans
15 ounces chicken broth
8 tablespoons EVOO, divided
2 pounds Brussels sprouts, trimmed and cut in half lengthwise
2 tablespoons Oh! so Garlic! Seasoning
1 cup (about 2 ounces) coarsely grated Parmesan cheese
Salt & pepper to taste
1. Cook cannellini beans in the broth according to package directions.
2. Heat 3 tablespoons EVOO in a large skillet over medium-high heat, add half the Brussels sprouts. Cook until browned stirring occasionally, about 5 minutes. Transfer to a large bowl. Add 3 more tablespoons EVOO and the remaining sprouts to the skillet, cook until browned. Transfer the sprouts to the same bowl.
3. Add remaining oil to the skillet and the Oh! so Garlic! Seasoning. Return sprouts to the pan and cook until crisp and tender, about 3 minutes. Add beans with their broth and cook until warmed. Stir in Parmesan cheese and serve hot.
Note: Any type dry bean may be used in this recipe!