Gigantes with Brussels Sprouts

Pinterest LinkedIn Tumblr +

Gigantes with Brussels SproutsExtremely versatile; substitute just about any vegetable for the Brussels sprouts. The gigantes are somewhat hard-to-find, but they are worth seeking out. Their potato-like flavor and texture are amazing.
Other beans you can use: any cooked hearty bean like lima (especially large ones), cranberry, pinto, kidney

  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 2 tablespoons olive oil or butter
  • 12 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon minced garlic
  • ½ cup vegetable stock (pages 97–100) or water
  • 3 cups cooked or canned gigantes, drained but still moist
  • Salt and pepper
  • ½ cup chopped roasted hazelnuts or almonds
  • Chopped fresh sage for garnish
How to Make It
  1. Put the oil in a skillet over medium-high heat. When it’s hot, add the Brussels sprouts and cook, stirring occasionally, until golden brown, 10 to 12 minutes. Add the garlic and cook for another minute.
  2. Add the stock and bring to a boil. Add the beans and a good sprinkle of salt and pepper. Reduce the heat to a steady simmer and cook until heated through, 5 to 7 minutes. Taste and adjust the seasoning, sprinkle with the hazelnuts and sage, and serve.
  3. GIGANTES WITH SHIITAKES Replace the Brussels sprouts with about 2 cups quartered shiitake mushroom caps or other sturdy mushroom.
  4. GIGANTES WITH CHERRY TOMATOES Substitute about 2 cups cherry tomatoes for the Brussels sprouts and pine nuts for the hazelnuts. Garnish with chopped fresh basil or oregano instead of sage.

Comments are closed.