Brussels Sprouts with White Beans and Pecorino

This was a great side dish for tonight. It was pretty easy to put together (and didn’t take anywhere near how long the recipe stated – I have no idea where they got 1 1/4 hours from). The beans and cheese make it nice and creamy. I subbed Parmesan and it worked really well.

Brussels Sprouts with White Beans and Pecorino
Bon Appétit November 2005

yield: Makes 12 servings
active time: 45 min
total time: 1 1/4 hr

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
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)

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.

Per serving: 317 calories, 21g fat (6g saturated), 19mg cholesterol, 285mg sodium, 23g carbohydrate, 7g fiber, 13g protein

Big Flavors Rating: 4 Stars