12 Servings
1 Cup Chicken Broth
6 Clove Garlic
2 Cup White Beans
1 Cup, grated Romano Cheese
2 Lb Brussels Sprouts
8 Tbsp Olive Oil
2 Tbsp Butter
Rinse and trim the Brussel sprouts.
Cut lengthwise.
Drain and rinse the cannellini (white kidney beans) and set aside.
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; saut 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.