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Gigantes with Brussels Sprouts – vegetarian recipe
Stav Kogan

Gigantes with Brussels Sprouts

A comforting, 30-minute meal featuring creamy gigantes beans, caramelized Brussels sprouts, toasted nuts, and fresh sage. A hearty and satisfying rustic dish perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

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
  • 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) 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.

Method
 

  1. Place a large skillet over medium-high heat and add the oil or butter.
  2. Once the oil is hot or the butter has melted, add the halved Brussels sprouts.
  3. Cook, stirring occasionally, until they are beautifully golden brown and tender, about 10 minutes.
  4. Add the minced garlic to the skillet and cook for one more minute, stirring constantly until it's fragrant.
  5. 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.
  6. Gently stir in the gigantes beans, along with a good sprinkling of salt and pepper.
  7. Reduce the heat to maintain a steady simmer and cook for about 5 minutes, or until the beans are heated through.
  8. Taste and adjust the seasoning if necessary.
  9. Serve warm, generously sprinkled with the roasted hazelnuts and chopped fresh sage.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 18gFat: 25g

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