Brussels Sprouts with White Beans and Pecorino

By ROBandSEAN

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

Ingredients

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

Details

Servings 12
Preparation time 45mins
Cooking time 75mins

Preparation

Step 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.

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.