Brussels Sprouts With White Beans and Pecorino

This was a delicious way to have brussel sprouts. The cannelini beans and the cheese were a perfect complement to the slight bitterness of the brussel sprouts. I would definately make this again. [Bon Appetit, November 2005]

• Ready In: 40 mins
• Serves: 8

Ingredients

• 8  tablespoons extra virgin olive oil, divided
• 2  lbs Brussels sprouts, trimmed, cut in half lengthwise
• 6  garlic cloves, chopped
• 1  cup low sodium chicken broth
• 1 (15 ounce) can cannellini, drained (white kidney beans)
• 2  tablespoons butter
• 1  cup  coarsely grated young  pecorino cheese, about 4 ounces (such as a young Pecorino Toscano)

Directions

1. Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
2. Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.