Photo: ©2017 Burcu Avsar and Zach DeSart

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A New Reason to Pick Up a Little-Used Bean
Golden-brown, garlicky Brussels sprouts tossed with chopped roasted hazelnuts sounds tasty enough—but the real star of this dish from How to Cook Everything Vegetarian is the Gigante beans they're tossed with. As Bittman explains, these legumes can be somewhat hard to find (Goya sells them in the canned-beans section) but they're worth seeking out for their potato-like flavor and texture. And if you can't find them, this recipe also works with lima (especially large ones), cranberry, pinto or kidney beans. Any way you make it, it's a deeply satisfying cool-weather meal.

Get the recipe: Gigantes with Brussels Sprouts