Brussels Sprouts with White Beans and Pecorino

This is a Thanksgiving "must have" for me.

From: Epicurious: Bon Appetit, November 2005

Serves: 6 as a side dish.

4 tbsp extra-virgin olive oil, divided

1 pounds brussels sprouts, trimmed, cut in half lengthwise

3 garlic cloves, chopped

1/2 cup low-salt chicken broth (or water, for a vegetarian dish)

1/2 15-ounce can cannellini (white kidney beans), drained

1 tbsp butter

1/2 cup coarsely grated young pecorino like Pecorino Toscano

Method:

Heat 1.5 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of the brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 1.5 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 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. Take off-heat and stir in the cheese.