Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1. Place beans in a stainless-steel mixing bowl. Cover with cold tap water. Cover and refrigerate for 24 hours. CCP: Refrigerate at 41°F, or below.
2. Drain water from the beans into a large rondeau. Add chicken base and country seasoning. Bring to a boil. Simmer the beans until tender, adding water, if necessary. Leave enough liquid so the finished beans are slightly soupy.
3. Place oil in a heated rondeau. Add onions, leeks, celery, peppers and garlic. Sauté until cooked through. Season to taste with salt and pepper. Add Brussels sprouts to the beans. Simmer over low heat until the Brussels sprouts are cooked through but still firm to the bite. Add sautéed vegetable mixture. Simmer 1-2 minutes.
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