Lemon and Caper Butter Beans with Brussels Sprouts

_INGREDIENTS:

• 200g Brussels sprouts
• 1 Tbsp oil 
• 3 cloves garlic, sliced
• 40g butter
• 1 Tbsp capers
• Zest and juice of ½ lemon 
• 1 tin butter beans (390g)

_{INSTRUCTIONS:}

1. Give the Brussels sprouts a rinse to remove any dirt from the outer leaves, then cut them in half. Slice the garlic. 
2. Rinse and drain the butter beans.
3. Heat a large frying pan with oil. Once the oil is hot, add the sprouts to the pan, cut side down. Leave them to char for about 4 minutes. Once they’ve browned and caramalised on the cut side, flip them over and move to one side of the pan. 
4. Add half the butter to the pan. Once the butter has melted, add the garlic and capers and cook for 1 -2 minutes until nice and fragrant. 
5. Add the drained butter beans to the pan, season with salt and pepper and cook for 3-4 minutes, mixing with the Brussels sprouts.
6. Push the beans and sprouts mixture to one side of the pan, increase the heat slightly and add the remaining butter. As soon as it’s melted, squeeze in the lemon juice and cook for 30 seconds or until it starts to brown slightly.
7. Remove from the heat and mix the lemon butter through the beans and sprouts. Add the lemon zest and season to taste. 
8. Transfer to a serving plate and pour over any excess butter left in the pan. Yum!