Extremely 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
- 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.
- 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.
- GIGANTES WITH SHIITAKES Replace the Brussels sprouts with about 2 cups quartered shiitake mushroom caps or other sturdy mushroom.
- 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.