Brussels Sprouts with White Beans and Pecorino

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Garlic

  Raw

  6 clove or 18g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Romano cheese

  1 cup, grated or 100g

• Brussels sprouts

  Raw

  2 lb or 906g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Rinse and trim the Brussel sprouts. Cut lengthwise. Drain and rinse the cannellini (white kidney beans) and set aside.
2. 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.
3. Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; saut 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.

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