Gigantes with Brussels Sprouts Recipe
Photo: ©2017 Burcu Avsar and Zach DeSart
Serves 4
Ingredients
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
Directions
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.
Ingredients
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.
Directions
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.
NEXT STORY
