Bacon, Beans, and Brussels

I really love this site: http://www.tastespotting.com/.  Not only are there beautiful pictures of food (that always make me hungry), but it is a great overview of all the food blogs out there.  It is one of the best sources of inspiration I have.  Last week, I was feeling a bit "dry" creatively, but after drooling over a couple pages of Tastespotting, I was able to find several recipes that I wanted to try and was able to easily create the week's menu.  The paleo pizza was the one I was most excited about, but I also found this recipe: (http://relish.com/recipes/great-northerns-with-leeks-and-bacon/).  It seemed super simple, but possibly a robust, deeply-flavored dinner.  Since Brussels sprouts and leeks are in season, they are abundant and cheap, so I bought a lot of both to make a huge pot of beans and Brussels.  Although we don't eat pork in our household, our friend introduced us to some yummy turkey bacon that I used in place of regular bacon.  It isn't as fatty, so mine did not fry up as crispy as I would have liked, but the flavor was what was important anyway.  I changed some of the components and added in a little vinegar and so I deem this recipe a success!  It made a great hot slaw dinner for us yesterday, but I also think this is a perfect side dish to just about anything.  It would be great with steak and mashed potatoes, or pork chops and applesauce!

T.E.A.'s Hot Brussels Sprouts Slaw
makes about 2 quarts

1 package Turkey bacon (about 10 slices), cut into strips
2 leeks, split lengthwise and sliced thin (see note below)
4-6 cups Brussels sprouts, shredded
1 TB garlic, fine mince
2-4 TB apple cinder vinegar
2 cups northern beans, cooked
salt and pepper to taste
olive oil as needed
water as needed

NOTE: It is important to wash leeks very well.  A lot of sand and dirt can get trapped between the layers.  Cut the leek lengthwise (without trimming the root...that will hold the layers together), then run the leek half under running water while peeling back the layers.  This should wash out all the trapped dirt.  Once washed, trim off the root end and the green part.  Only use the white, tender part of the leek...the green part is tough and bitter.


1. Wash leeks and Brussels sprouts and shred both in a large bowl.  I found slicing the Brussels sprouts in half, then slicing them easier than trying to cut them whole.

Leeks are one of my favorite vegetables.  They have a very mild, onion-y favor.  

Wash the Brussels well and peel of the outer layers if they seem brown or wilty.

2.  In a large pot or skillet, heat a little olive oil on medium high heat.  If you're using regular bacon, you can probably skip this step.  Add in bacon and fry until golden and crispy.  Take out of the pot and drain on paper towels.

3.  Put the pot back on the heat (adding more olive oil as necessary) and add in Brussels, leeks, and garlic.  Stir in the vinegar and a little water if needed.  Saute until wilted and soft, about 5-8 minutes, but still green and fresh looking. 

4. Add in beans and bacon and cook until all ingredients are warmed through.
5. Serve warm and enjoy!