Brussels Sprouts with White Beans and Cheese

extra-virgin olive oil

2 pounds brussels sprouts, trimmed, cut in half lengthwise

6 garlic cloves, chopped

1 cup low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), drained

2 tablespoons (1/4 stick) butter

1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

1. Heat 3 tablespoons oil in heavy large skillet over high heat.
2. Add brussels sprouts and cook until brown, stirring occasionally, about 5 minutes.
3. Add garlic; sauté until brown, stirring constantly, about 1 minute.
4. Add broth and cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes.
5. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute.
6. Season with salt and pepper.
7. Stir in cheese.