Sliced Brussels sprouts with lardons and beans

This is a recipe I found entirely by accident on the internet the other day. Credit goes to Jacques Pépin.

The first step is to trim and slice a pound of Brussels sprouts. The easy way to slice them is with the slicing blade on your food processor. You can drop six or eight sprouts in the processor's "feed tube". Then do another small batch. In just a few minutes all the sprouts are sliced. I rinsed sliced sprouts in cold water after slicing them and then let them drip-dry in a colander before cooking them in a skillet on the stove.

The second ingredient is meat of some sort, if you want it. I used French smoked-pork lardons. Diced cooked chicken would be a good substitute, as would diced cooked pork or veal. Sauté the meat in a skillet and then sauté the Brussels sprouts in the same pan, adding oil or some other fat to taste.

The third and last ingredient is a cup or two of cooked beans. I used canned flageolet beans in mine. Jacques used canned white beans in his. Red beans would be give the dish a nice color contrast. Lentils would be good, as would black-eyed peas, etc.