Orecchiette and Navy Beans with Brussels Sprouts and Spicy Mustard Bread Crumbs
By Andrea GearyPublished on October 2, 2023
Time
40 minutes
Yield
Serves 4
Ingredients
2 teaspoons vegetable oil ¼ cup panko bread crumbs 2 teaspoons Dijon mustard ⅛ teaspoon plus ½ teaspoon table salt, divided, plus salt for cooking pastaPinch cayenne pepper 8 ounces orecchiette 2 slices bacon, chopped fine10 ounces brussels sprouts, trimmed, halved, and sliced thin1 (15-ounce) can navy bean, undrained1 tablespoon cider vinegar ½ teaspoon pepper ⅓ cup sour cream
Before You Begin
To maximize efficiency when trimming, halving, and slicing the brussels sprouts, complete one task at a time on all of the sprouts. You can substitute cannellini or pinto beans for navy. You can substitute farfalle or campanelle for orecchiette.
Instructions
- Bring 2 quarts water to boil in large saucepan. While water is coming to boil, combine oil, panko, mustard, ⅛ teaspoon salt, and cayenne in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).
- Add pasta and 1½ teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.
- While pasta is cooking, cook bacon in now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using slotted spoon, transfer bacon to paper towel to drain, leaving fat in skillet. Add brussels sprouts, 1 tablespoon water, and remaining ½ teaspoon salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, ¼ cup reserved cooking water, vinegar, and pepper and cook until bubbling.
- Add brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Sprinkle bread crumbs and bacon over pasta. Serve.
Orecchiette and Navy Beans with Brussels Sprouts and Spicy Mustard Bread Crumbs
Time
40 minutesYield
Serves 4Ingredients
2 teaspoons vegetable oil
¼ cup panko bread crumbs
2 teaspoons Dijon mustard
⅛ teaspoon plus ½ teaspoon table salt, divided, plus salt for cooking pasta
Pinch cayenne pepper
8 ounces orecchiette
2 slices bacon, chopped fine
10 ounces brussels sprouts, trimmed, halved, and sliced thin
1 (15-ounce) can navy bean, undrained
1 tablespoon cider vinegar
½ teaspoon pepper
⅓ cup sour cream
Test Kitchen Techniques
Ingredients
2 teaspoons vegetable oil
¼ cup panko bread crumbs
2 teaspoons Dijon mustard
⅛ teaspoon plus ½ teaspoon table salt, divided, plus salt for cooking pasta
Pinch cayenne pepper
8 ounces orecchiette
2 slices bacon, chopped fine
10 ounces brussels sprouts, trimmed, halved, and sliced thin
1 (15-ounce) can navy bean, undrained
1 tablespoon cider vinegar
½ teaspoon pepper
⅓ cup sour cream
Test Kitchen Techniques
Ingredients
2 teaspoons vegetable oil
¼ cup panko bread crumbs
2 teaspoons Dijon mustard
⅛ teaspoon plus ½ teaspoon table salt, divided, plus salt for cooking pasta
Pinch cayenne pepper
8 ounces orecchiette
2 slices bacon, chopped fine
10 ounces brussels sprouts, trimmed, halved, and sliced thin
1 (15-ounce) can navy bean, undrained
1 tablespoon cider vinegar
½ teaspoon pepper
⅓ cup sour cream
Test Kitchen Techniques
Why This Recipe Works
Pasta and beans are economical, nutritious comfort in a bowl. In this recipe, we boiled the pasta in a small volume of water, which left the water extra-starchy and thus ideal for building a creamy, full-bodied (but light) sauce. The starchy canned bean liquid helped in the same way. A small amount of bacon imbued the brussels sprouts with a subtly meaty smokiness and added even more crunch to the mustardy crumb topping.
Want more? Read the whole storyBefore You Begin
To maximize efficiency when trimming, halving, and slicing the brussels sprouts, complete one task at a time on all of the sprouts. You can substitute cannellini or pinto beans for navy. You can substitute farfalle or campanelle for orecchiette.
Instructions
- Bring 2 quarts water to boil in large saucepan. While water is coming to boil, combine oil, panko, mustard, ⅛ teaspoon salt, and cayenne in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).
- Add pasta and 1½ teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.
- While pasta is cooking, cook bacon in now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using slotted spoon, transfer bacon to paper towel to drain, leaving fat in skillet. Add brussels sprouts, 1 tablespoon water, and remaining ½ teaspoon salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, ¼ cup reserved cooking water, vinegar, and pepper and cook until bubbling.
- Add brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Sprinkle bread crumbs and bacon over pasta. Serve.
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