Recipe: Brussels Sprouts with White Beans and Pecorino

BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO

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

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

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; saute until brown, stirring constantly, about 1 minute.

Add broth and brussels sprouts to the skillet. 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.

Makes 12 servings
Source: Bon Appetit magazine, November 2005