Brussels Sprouts and White Beans
Not being raised eating Brussels sprouts, I feel as an adult that I have been missing out on something great. Since my first bite, I have been in love with them. I have a few recipes that not only they are my favorite, but my family and friends also love them too and ask for them at holiday time. This year I want to change things up a bit and wanting to introduce a new recipe before the holidays are here to ensure proper acceptance and entrance to the menu. Who doesn’t love white beans? White beans are not only very healthy for you, fat-free, and gluten-free, but also are a great source of fiber, folate, iron, and magnesium. Not to mention they contain proteins. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 8 tablespoonolive oil
- 2 poundBrussels Sprouts, trimmed and cut half lenghtwise
- 6garlic cloves, chopped
- 1 cupsodium-free chicken broth
- 115-ounces cannellini beans
- 2 tablespoonunsalted butter
- 1 cupcoarsely chopped pecorino cheese
Instructions
- 1
Heat 3 tablespoons oil in a large heavy skillet over high heat. When just about to smoke, add half of the brussels sprouts. Cook until brown stirring occasionally for about 5 minutes. Transfer to a large bowl. Heat 3 tablespoons oil in the same skillet Add remaining brussels sprouts, reduce the heat to medium-high, and cook until brown, stirring occasionally about 5 minutes. Transfer the brussels sprouts to the same bowl.
- 2
Add the remaining 2 tablespoons oil to the skillet and increase to high heat. Add garlic and sauté until brown, less than 1 minute.
- 3
Add broth and brussels sprouts. Cook until the brussels sprouts are crisp-tender, about 3 minutes and stir occasionally. Add the beans and the butter. Stir until the butter has melted and the broth is reduced to a glaze. Season with salt and pepper. Stir in the pecorino cheese.