Brussels Sprouts with White Beans and Pecorino

Ingredients

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

Equipment

• bowl
• frying pan

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.
2. Transfer to large bowl.
3. Heat 3 tablespoons oil in same skillet.
4. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes.
5. Transfer brussels sprouts to same bowl.
6. Add remaining 2 tablespoons oil to skillet; increase heat to high.
7. Add garlic; sauté until brown, stirring constantly, about 1 minute.
8. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes.
9. 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.
10. Per serving: 317 calories, 21g fat (6g saturated), 19mg cholesterol, 285mg sodium, 23g carbohydrate, 7g fiber, 13g protein See Nutrition Data's complete analysis of this recipe ›
11. Nutrition Data