- 250 g kidney beans
- 200 g Brussels sprouts
- juice of half an orange
- 1 garlic clove
- 1 teaspoon cornstarch
- salt, pepper, vinegar, chilli and extra-virgin olive oil to taste
Wash the Brussels sprouts, cut them in half and blanch them for 3 minutes in salted water with a drop of vinegar.
Meanwhile, dissolve the cornstarch in the orange juice. Brown the garlic, sprouts and kidney beans in a pan with a drizzle of oil and add the orange juice.
Adjust the seasoning and continue to cook until the juice is fully absorbed. Serve with grated orange zest to taste. Does it look good enough to eat?