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
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.