Brussels Sprouts With White Beans and Pecorino
"This was a delicious way to have brussel sprouts. The cannelini beans and the cheese were a perfect complement to the slight bitterness of the brussel sprouts. I would definately make this again.
[Bon Appetit, November 2005]"
photo by Sackville
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 8 tablespoons extra virgin olive oil, divided
- 2 lbs Brussels sprouts, trimmed, cut in half lengthwise
- 6 garlic cloves, chopped
- 1 cup low sodium chicken broth
- 1 (15 ounce) can cannellini, drained (white kidney beans)
- 2 tablespoons butter
- 1 cup coarsely grated young pecorino cheese, about 4 ounces (such as a young Pecorino Toscano)
directions
- 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.
- Add remaining 2 tablespoons 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. Stir in cheese.
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Reviews
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This is unbelievably tasty and it is very easy to make. I have to admit that I substituted Rosemary Toscano (from Trader Joe's) for the Pecorino, but I have no doubt it would be great with Pecorino as well. -
I always love a great veggie recipe! My vegan version reduced olive oil to 3T total, skipped cheese, used imitation "chik'en soup, added pepper flakes and lemon juice. Thanks for posting dividend! I might use this as one of my Thanksgiving dishes with some chopped walnuts on top. -
I agree. This is a delicious recipe. I"m not a fan of brussels sprouts but I eagerly eat them when made this way (I just had this for breakfast!). Yum.
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This was so delicious... Pure comfort food. I cooked up the cannelini beans from dried. So much cheaper. I didn't need that much oil and I topped it with crushed red pepper flakes. I really loved this dish. Thanks. -
I've only steamed brussel sprouts up until I found this recipe. I've made it a couple of times (with only one clove of garlic) and it is great. I've started looking for other ways to prepare sprouts now. Thank you for the great recipe.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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