These Brussels sprouts take on a beautiful colour when they're cooked down with spicy ‘nduja and creamy butter beans.
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Serves
4
Brussels Sprout
Nduja
Garlic
Drained Butter Beans
Plum Tomato
Lemon
Parsley
Salt
Black Pepper
Olive Oil
Serves
4
Brussels Sprout
Nduja
Garlic
Drained Butter Beans
Plum Tomato
Lemon
Parsley
Salt
Black Pepper
Olive Oil
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Step 1.
Trim and quarter the sprouts. Place a large frying pan over a high heat and add a good drizzle of olive oil. Add the sprouts and cook for 3 or 4 mins until golden.
Step 2.
Reduce the heat to medium, add the 'nduja, slice and add the garlic, cook for another 2 mins.
Step 3.
Drain and add the butter beans and then tomatoes. Add 2 tsp of salt, then simmer for 15 mins, breaking up the tomatoes a bit with a spoon as they cook.
Step 4.
Once the sauce has thickened down, add the zest and juice of half a lemon. Taste and season.
Step 5.
Plate up, top with chopped parsley and a good drizzle of olive oil.
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