Print

Gigantes with Brussels Sprouts

Prevent your screen from going dark

Makes 4 servings 1x

Time 20 minutes with cooked beans

Units Scale

Ingredients

  • 2 tablespoons olive oil or butter
  • 12 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon 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

Instructions

  1. Put the oil in a skillet over medium-high heat. When it’s hot, add the Brussels sprouts and cook, stirring occasionally, until golden brown, 10 to 12 minutes. Add the garlic and cook for another minute.
  2. 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.