This simple, quick dish gets its smoky flavor from a touch of a powerhouse ingredient: Spanish smoked paprika (pimenton). Using home-cooked beans makes it creamier (be sure to save the cooking liquid), but canned work just fine, too. Turn them over, add the garlic and cook until the sprouts are just barely tender, 2 to 3 minutes. Stir in the smoked paprika, salt, red pepper flakes and pepper and cook until fragrant, 30 seconds. Add the beans and bean liquid or water and cook, stirring often, until the beans are heated through, the liquid has reduced and turned creamy, and the sprouts are tender, about 5 minutes.

Source: Washington Post December 22, 2020 19:41 UTC