Brussels Sprouts With White Beans And Pecorino Recipes

BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO

Brussels Sprouts With White Beans and Pecorino image

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]

Provided by dividend

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 254.4, Fat 17.3, SaturatedFat 3.9, Cholesterol 7.6, Sodium 61.5, Carbohydrate 20.4, Fiber 5.5, Sugar 2.2, Protein 7.5

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