Sauteed Brussel Sprouts and Beans

Here’s a little dish that works well as a side or an entree.

Sauteed Brussel Sprouts and Beans

1 lb of brussel sprouts cleaned and halved

1 shallot finely minced

3 cloves of garlic, finely mined

2 tablespoons of olive oil

4 strips of turkey bacon

8oz (1 cup) of low sodium chicken stock

1 can of white beans (navy or cannelli are fine), rinsed and drained

In a large saucepan over medium heat, cook the turkey bacon strips, turning once during cooking.

Set aside.

Slowly add the oil, then the shallot and garlic and saute until softened.  Add the chicken stock, deglaze the pan and then add the brussel sprouts.  Turn down heat to a slow simmer. Continue to cook until most of the liquid is absorbed and the brussel sprouts are slightly soft.  Add the beans to heat through.  Crumble the turkey bacon on top and serve.