Brussels Sprouts With White Beans And Pecorino
serves 2-4
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1 tablespoon olive oil
1 pound Brussels sprouts, quartered
1 15-ounce can cannellini beans, rinsed and drained
1/4 cup freshly grated pecorino
prep: 10 minutes
total: 30 minutes
medium sauté pan with cover
colander
grater
1. Heat the oil in a medium sauté pan over medium-high heat. When it's hot and shimmering, add the Brussels sprouts. Leave them alone to brown 2 minutes. Stir and brown another 2 minutes.
2. Add 1/3 cup water and season the sprouts with a sprinkling of salt and pepper. Cover the pan and simmer until the sprouts are tender, 8-12 minutes.
3. Add the white beans and stir. Cook to warm the beans through, 2-4 minutes. Sprinkle the pecorino over the sprouts and beans, and serve.
2. Add 1/3 cup water and season the sprouts with a sprinkling of salt and pepper. Cover the pan and simmer until the sprouts are tender, 8-12 minutes.
3. Add the white beans and stir. Cook to warm the beans through, 2-4 minutes. Sprinkle the pecorino over the sprouts and beans, and serve.
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