SLOW-COOKED CORONA BEANS with ROSEMARY and LOTS of GARLIC

  • Yield: SERVES 6 TO 8 AS A SIDE DISH

Ingredients

  • 1 pound dried Corona beans
  • About 8 cups VegetableStock (page 284) orstore-bought low sodium
  • 8 cloves garlic, chopped coarse
  • 3 to 4 sprigs freshrosemary
  • 2 bay leaves
  • 2 dried red chiles, such as cayenne
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions

1. Soak the beans overnight in water to cover.

2. Drain the beans and place in a large heavy potor Dutch oven. Add the remaining ingredients andbring to a boil over high heat. Reduce the heat so theliquid simmers, cover, and simmer gently until thebeans are tender, about 1 hour. Test by pressing onebean on a cutting board: It should crush easily butnot be mushy. (While the beans are cooking, checkthe liquid level now and then; you may need to add a bit more stock or water to keep the beans covered during the entire cooking time.)

3. Serve hot with some of the cooking liquid.

OPTION

CORONA BEAN BUTTER: After cooking the beans, remove the rosemary, bay leaves, and chiles. Transfer half ofthe beans and their liquid to a bowl or stand blender,add 1/3 cup olive oil, and blend until very smooth. Useimmediately or refrigerate for a few days, then spreadanywhere just like butter. Makes about 2 cups.

Rancho Gordo grows some of our favorite heirloom beans. Their Corona beans have a meaty texture and a flavor closer to buttery than beany. Their thick skin can even crisp up in a hotpan. We love to cook these in a big cast-iron pot—sometimes over a wood fire when we’regrilling other foods. If you can’t find Coronas, go for gigantesa similar heirloom bean. Eitherway, make a big batch. Serve some beans as a side dish or antipasto with a drizzle of good oliveoil and some baguette. You can blend up the remaining beans with some stock or olive oil for an incredible “butter” to use as a dip, spread, or creamy sauce (see the Option). The Coronabutter is what we serve with our King Oyster Scallops.

  • Yield: SERVES 6 TO 8 AS A SIDE DISH
  • Ingredients:
    • 1 pound dried Corona beans
    • About 8 cups VegetableStock (page 284) orstore-bought low sodium
    • 8 cloves garlic, chopped coarse
    • 3 to 4 sprigs freshrosemary
    • 2 bay leaves
    • 2 dried red chiles, such as cayenne
    • ½ teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
  • Directions:

    1. Soak the beans overnight in water to cover.

    2. Drain the beans and place in a large heavy potor Dutch oven. Add the remaining ingredients andbring to a boil over high heat. Reduce the heat so theliquid simmers, cover, and simmer gently until thebeans are tender, about 1 hour. Test by pressing onebean on a cutting board: It should crush easily butnot be mushy. (While the beans are cooking, checkthe liquid level now and then; you may need to add a bit more stock or water to keep the beans covered during the entire cooking time.)

    3. Serve hot with some of the cooking liquid.

    OPTION

    CORONA BEAN BUTTER: After cooking the beans, remove the rosemary, bay leaves, and chiles. Transfer half ofthe beans and their liquid to a bowl or stand blender,add 1/3 cup olive oil, and blend until very smooth. Useimmediately or refrigerate for a few days, then spreadanywhere just like butter. Makes about 2 cups.

 

 

 

 

 

 

 

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