Lemony Corona Beans with Olive Oil and Garlic

Lemony Corona Beans With Olive Oil And Garlic

Corona Beans– giant buttery white beans seasoned with olive oil, garlic, fresh herbs and lemon zest. Serve as a vegan main or side dish or add to salads and Buddha Bowls. Rancho Gordo.com for heirloom beans.  They sell the best beans.

Ingredients:
1 lb dry Royal Corona Beans (or substitute white beans or cannellini beans), soaked in water 4–12 hours with 2 tablespoons salt.  (see notes)
2 teaspoons kosher salt
2 bay leaves
3 celery sticks, cut into 3 inch pieces
1 onion, quartered
4 garlic cloves, smashed
a few fresh sage leaves or thyme sprigs ( optional)
3 tablespoons olive oil
zest of one lemon
¼ cup fresh parsley leaves
salt and pepper to taste
Aleppo chili flakes ( or regular), optional.
another option: a couple spoonfuls of Chermoula , Gremolata or Zhoug

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Directions:

Place soaked beans in a large dutch oven ( or Instant Pot) and cover with 3-4 inches of water.  Add salt, celery, garlic, onion, bay leaves and herbs.

Bring to a boil, lower heat and cover, simmering until tender, about 1 ½-2 hours.

Drain, saving liquid and remove aromatics. Place in a serving dish or back into the pot, adding back ½ cup-1 cup of the warm cooking liquid, olive oil, lemon zest, fresh Italian parsley and salt and pepper to taste.

For an extra burst of flavor stir in a couple tablespoons of chermoula, gremolata or zhoug!

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Notes

To make in the instant pot, place the soaked beans and cover with 4 inches of water. Add salt, celery, garlic, onion, bay leaves and optional herbs. Add a tablespoon of oil ( to minimize foaming)

Pressure cook Royal Corona Beans on High for 60 minutes. Naturally release. Continue with recipe. Pressure cook White Beans 25-30 minutes, Cannellini Beans 35-40 minutes.

*Adding salt your soaking water and your cooking water will actually help soften tough skins ( it helps break apart the calcium and magnesium ions in the outer skin) which makes the skin softer and more permeable, allowing water to penetrate more easily into the bean itself, and promotes even cooking. I realize there are a lot of opposing views on this out there- and for years I never salted until after cooking, but I’ve found I have better results ( better texture and flavor) with salting- and especially salting the soaking water. Do whichever method you please. 🙂