Gigantes with Brussels sprouts is my favorite cold-weather pairing — giant Greek beans and caramelized sprout halves in a garlicky broth, topped with roasted hazelnuts and sage. Thirty minutes, one pan, and properly satisfying.
Looking for a meal that’s comforting, packed with texture, and on the table in under 30 minutes? You’ve found it! This Gigantes with Brussels Sprouts recipe is a true celebration of rustic flavors. The star of the show is the gigantes bean—a magnificent, giant white bean with a creamy, almost potato-like texture that’s simply divine. Paired with caramelized Brussels sprouts, toasted nuts, and fresh sage, it’s a hearty and satisfying dish perfect for a weeknight dinner. Best of all, it’s incredibly versatile. Think of this recipe as a template for deliciousness!
Ingredients
• 2 tbsp (30 ml) extra virgin olive oil or butter
• 12 oz (340 g) Brussels sprouts, trimmed and halved
• 1 tbsp (15 g / 0.53 oz) minced garlic
• 1/2 cup (120 ml) vegetable stock or water
• 3 cups (540 g / 19 oz) cooked or canned gigantes, drained but still moist
• Salt and freshly ground black pepper, to taste
• 1/2 cup (70 g / 2.47 oz) roasted and chopped hazelnuts or almonds
• Fresh sage leaves, chopped, for garnish
Instructions
1. Place a large skillet over medium-high heat and add the oil or butter. Once the oil is hot or the butter has melted, add the halved Brussels sprouts. Cook, stirring occasionally, until they are beautifully golden brown and tender, about 10 minutes.
2. Add the minced garlic to the skillet and cook for one more minute, stirring constantly until it’s fragrant.
3. Pour in the vegetable stock, bring it to a boil, and use a spoon to scrape up any browned bits from the bottom of the pan.
4. Gently stir in the gigantes beans, along with a good sprinkling of salt and pepper. Reduce the heat to maintain a steady simmer and cook for about 5 minutes, or until the beans are heated through.
5. Taste and adjust the seasoning if necessary. Serve warm, generously sprinkled with the roasted hazelnuts and chopped fresh sage.
Nutritional Information
• Nutrition Facts (Approximation)
• Serving Size: 1/4 of recipe
• Calories: 450 kcal
• Protein: 18g
• Fiber: 15g
• Fat: 25g
• Carbohydrates: 40g
Pro Tips
• Pro-Tips for Perfect Gigantes
• If you can’t find gigantes, hearty beans like large lima, cranberry, pinto, or kidney beans are excellent substitutes.
• This dish is easily made vegan by simply using extra virgin olive oil instead of butter.
• Get creative with veggies! Swap the Brussels sprouts for 2 cups (480 ml) of quartered shiitake mushrooms or 2 cups (480 ml) of cherry tomatoes for a different flavor profile.
• For a Mediterranean twist, omit the sprouts and add 2 tablespoons (30 ml / 1 fl oz) of chopped preserved lemon and 1/4 cup (960 ml) of pitted green olives along with the beans.
• Use any roasted nuts you have on hand. Walnuts or pecans work wonderfully, and fresh basil or oregano can be used in place of sage.
FAQ
Q: Is this gigantes bean recipe a good source of plant-based protein
A: Yes, this is an excellent source of plant-based protein. A single serving provides approximately 18 grams (0.63 oz / 17.9 g) of protein, primarily from the hearty gigantes beans and the roasted hazelnuts or almonds.
Q: How can I make this recipe completely vegan
A: This recipe is easily made vegan. Simply use extra virgin olive oil instead of butter for sautéing the Brussels sprouts. All other ingredients are naturally plant-based.
Q: What can I use if I can’t find gigantes beans
A: If you can’t find gigantes beans, you can substitute them with other large, creamy beans. Large lima beans, butter beans, cranberry beans, or even pinto or kidney beans will work well in this recipe.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently in a skillet over medium-low heat until warmed through. You can add a splash of water or vegetable stock if it seems dry. We recommend adding the nuts just before serving to keep them crunchy.
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Gigantes with Brussels Sprouts
Ingredients
Method
- Place a large skillet over medium-high heat and add the oil or butter.
- Once the oil is hot or the butter has melted, add the halved Brussels sprouts.
- Cook, stirring occasionally, until they are beautifully golden brown and tender, about 10 minutes.
- Add the minced garlic to the skillet and cook for one more minute, stirring constantly until it's fragrant.
- Pour in the vegetable stock, bring it to a boil, and use a spoon to scrape up any browned bits from the bottom of the pan.
- Gently stir in the gigantes beans, along with a good sprinkling of salt and pepper.
- Reduce the heat to maintain a steady simmer and cook for about 5 minutes, or until the beans are heated through.
- Taste and adjust the seasoning if necessary.
- Serve warm, generously sprinkled with the roasted hazelnuts and chopped fresh sage.
