Serves 4


Substitute just about any vegetable for the Brussels sprouts. Other beans you can use: any cooked hearty bean like lima (especially large ones), cranberry, pinto or kidney.

  • 2 Tbsp. olive oil, or butter
  • 12 ounces Brussels sprouts, trimmed and halved
  • 1 Tbsp. minced garlic
  • 1/2 cup vegetable stock, or water
  • 3 cups cooked, or canned, gigantes, drained but still moist
  • Salt and pepper
  • 1/2 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 goldenbrown, 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.

    From How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition (Houghton Mifflin Harcourt), by Mark Bittman.

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