INGREDIENTS
16 ozs
navy beans
1/2
onion
1 cup
carrot
1 cup
celery
1 clove
garlic
1 Tbsp
rosemary
1 tsp
thyme
1/2 tsp
salt
1/2 tsp
pepper
1/4 tsp
paprika
3 cups
water
2
green onions
1/4 cup
walnuts
2 Tbsps
lemon juice
1 Tbsp
sugar
1 Tbsp
olive oil
1/4 tsp
kosher salt
1/4 tsp
pepper
1 lb
brussels sprouts