More Fun With Brussels Sprouts

All week I have been congratulating my husband on his terrific purchase of a stalk of Brussels sprouts from our farmers' market, although he may be getting a bit tired of them. Personally, it's been a revelation for me because I've never had so many sprouts on hand at once. When I buy them once every week or two I usually just do my pan fry and everyone is happy. This has forced me into thinking of other ways to serve them.

Brussels sprouts have such a distinct flavour, that I don't usually think of just tossing them into dishes as I do with so many other vegetables, but I will in the future. I found this recipe for sprouts with white beans and I have to say it was one of the most satisfying dinners I made this week, in a week of quite good dinners. I have to confess that I cooked the sprouts in a pan used to cook bacon, which may have accounted for some of the satisfaction, but it is still a wonderful recipe.

I messed around with this recipe a little bit and ended up with a more liquid dish than I think was intended. I didn't use 2 pounds of sprouts, just as much as I thought we could both eat, but I still used the same amount of beans and stock. I used cannellini beans, but either red or white kidney or adzuk beans would work just as well. i I also didn't use nearly the amount of cheese called for, I just shaved some Parmesan on top before serving. Add a salad and a crusty bread and you could easily have this dish on the table within 30 minutes.

Brussels Sprouts with White Beans

2 tablespoons extra-virgin olive oil

2 pounds Brussels sprouts, trimmed, cut in half lengthwise

6 garlic cloves, chopped

1 cup chicken or vegetable stock

1 15-ounce can cannellini beans, drained and rinsed

1 tablespoon butter

1 cup (about 4 ounces) coarsely grated pecorino or Parmesan cheese

1.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. Remove from heat and place Brussels sprouts in a bowl.

2.Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; saut

Difficulty Level: Easy

From Bon Appetit, November 2005