Brussels Sprouts with White Beans and Pecorino

Brussels Sprouts with White Beans and Pecorino
Photo by Mark Thomas

Ingredients

  • 8 tablespoons extra-virgin olive oil
  • 1 15-ounce can cannellini (white kidney beans)
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 cup coarsely grated young pecorino (such as a young Pecorino Toscano)
  • 6 cloves garlic
  • 2 pounds brussels sprouts
  • 2 tablespoons butter

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-hig...

View full recipe at Epicurious

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