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    Home » Recipes » Side Dish Recipes

    Brussels Sprouts with White Beans and Pecorino

    Modified: Nov 29, 2019 · Published: Nov 21, 2011 by Ashley

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    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 ¼ 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 in a small bowl.

    Brussels Sprouts with White Beans and Pecorino
    Bon Appétit November 2005

    yield: Makes 12 servings
    active time: 45 min
    total time: 1 ¼ 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 (¼ 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

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    Comments

    1. Big Dude

      November 22, 2011 at 10:35 am

      Both of these sound very good and I'm always looking for new ways to cook sprouts.

      Reply

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