Brussels Sprouts and White Beans
8 tablespoons olive oil
2 pounds Brussels Sprouts, trimmed and cut half lenghtwise
6 garlic cloves, chopped
1 cup sodium-free chicken broth
1 15-ounces cannellini beans
2 tablespoons unsalted butter
1 cup coarsely chopped pecorino cheese
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.
Add the remaining 2 tablespoons oil to the skillet and increase to high heat. Add garlic and sauté until brown, less than 1 minute.
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.