One of my yearly intentions is to use up the special and fun ingredients I have hoarded over the years. Much like gift cards, I enjoy the idea of using fancy things even more than actually doing so. Unfortunately, this results in a somewhat ridiculous amount of my cupboard space being filled with anything I consider rare, expensive, or difficult to replace. In an effort to not wait for a special occasion but instead to make every day a special occasion, I’m off on a journey of using what we have.

As such, when I rediscovered this delightful lemon dill mustard I started to put it on, well, everything. You may remember it from the meatloaf grilled cheese from two weeks ago. Wraps, sandwiches, scrambled eggs, burgers, bowls…you name it, I’ve done it. It’s a wonderful spring and summer condiment since it carries all the lightness of lemon with the heartiness of a mustard. I am nearing the end of the jar and after I make it through my remaining hoarded condiments, I will definitely be treating myself to another.

This bowl was born of needing to use up items in the fridge without making a trip to the store. In the current climate, not making unessential excursions outside the house is even more important, and it’s definitely cut back on our trips to the grocery store. Since it’s only about a 10-minute walk, I’m not usually opposed to heading over on a baking whim, but these days I am doing my best to avoid it.

As such, the Brussels sprouts, canned kidney beans and copious amounts of bacon ends called to me. Mixed with a scoop of rice and a handful of spinach, the lemon dill mustard compliments everything while making it a cohesive dish. It’s extremely filling and hearty and easily tailored to your macro preferences, but hits a number of lovely flavors with minimal effort. Crispy Brussels, salty bacon, creamy rice and beans, and a pop of color from the spinach are all pulled together with a light coating of mustard (or any sauce you like) and a generous crumble of goat cheese. For vegetarian/vegan options, sub the bacon in favor of a few extra beans, and ditch the cheese or use your favor non-dairy version.

If you’re making a single serving you can easily do it in a cast iron skillet, but for the full recipe I preferred to use the oven, which is the method outlined below. (Mostly for less bacon grease to clean up afterward.) This dish is and excellent way to use up leftover rice and beans from tacos, and it’s delicious both warm and cold if your weather also tends to flip-flop back and forth. Keeps well in the fridge for a few days (mine was all gone by then) and makes an excellent entree or side for whichever spot on the table you’re looking to fill.

Bacon, Bean, & Brussels Bowl

Serves 2 (entree) – 4 (side)

Ingredients

1 Tbsp olive oil
3/4 lb Brussels sprouts, trimmed and cut into halves or fourths
1/4 tsp salt
2-4 oz bacon

2/3 cup (about half a can) kidney beans
1 cup cooked rice
2-4 Tbsp (lemon dill) mustard or other sauce
2 oz spinach
2 oz goat cheese (or Parmesan)
fresh pepper and dill, to taste

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Line 1/3 of the sheet with foil, with the ends turns up to form a mini tray. Arrange bacon on the foil.
3. Drizzle olive oil on the remainder of the baking sheet and add sprouts and salt. Use your hands and toss until well coated. Spread evenly on the tray, cut side down, if possible.
4. Roast for 18-20 minutes, or until bacon is to desired crispiness. Remove foil with bacon and continue to roast the sprouts for another 5-10 minutes or until crispy. Place the bacon on a paper towel to drain, then chop into bite-sized pieces.
5. Meanwhile, in a large bowl add the beans, rice, and 2 tablespoons mustard. Use a rubber scraper to gently toss until well coated.
6. When the Brussels are done, add them and the bacon to the bowl and stir gently until evenly coated. Taste and add additional mustard, if desired.
7. Stir in spinach, then top with goat cheese, pepper, and dill. Serve immediately for a warming entree, or cover and refrigerate until ready to eat. Great as leftovers either chilled or reheated in the microwave.

Notes

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