Brussels Sprouts With Beans And Pecorino

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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 ( kidney beans)
• 2 tablespoons butter
• 1 cup coarsely grated young pecorino cheese, about 4 ounces (such as a young pecorino toscano)

Recipe

• 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.