Corona Beans Recipe
Looking for extra-large, extra-creamy beans? Pressure cook a batch of Royal Coronas, and serve them in their broth, or drained and tossed with olive oil and some fresh herbs.
It's time to bring out the big beans. Rancho Gordo's Royal Corona beans are huge white beans, each about the size of my thumb. Here's how I pressure cook a big batch of Instant Pot Royal Corona Beans.
Don’t have rosemary or onion? You can substitute a bay leaf for the rosemary (or skip it), or a couple of unpeeled garlic cloves for the onion. And, as I said above, Rancho Gordo’s Marcella beans are my favorite variety of cannellini beans, but they’re not the only cannellini bean out there - dried beans from any source with good turnover will work.
Recipe: Mourad's Corona Beans With Tomato Sauce & Feta
A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert. Try them - you’ll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)
This recipe scales down easily - cut everything in half if you don’t need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.
Royal Corona beans are so big that they need a soak to cook evenly in a pressure cooker. I do an overnight soak - when I remember - and a quick soak when I don’t remember. (Which, unfortunately, is most of the time. I’m an enthusiastic home cook, but not that good at planning ahead.)
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Can you skip the soak? Yes, if you pressure cook for 45 minutes with a Natural Pressure Release...and then check the beans. If they're not cooked through, give them another 5 minutes under pressure to finish cooking.
A 2-cup container of beans, with cooking liquid, replaces a 15-ounce can of beans from the grocery store. They’ll last in the refrigerator for a few days, and freeze for up to 6 months. I always make extra beans, and freeze the leftovers for use in other recipes. Freezer beans are ready to use with about 5 minutes in the microwave, and are
Enjoyed this post? Want to help out ? Subscribe to via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.One of the things I love about cooking is working with new ingredients. A few years ago I found THE most exciting ingredient and loved it so much that it is now a staple for several new dishes. This ingredient is the giant
Spicy Baked Royal Corona Beans Recipe
. It’s the biggest bean I had ever cooked; therefore, the first time I cooked it I was a little apprehensive. However, once I tasted the cooked bean, that apprehension was proven to be totally unnecessary.
Royal corona beans are the creamiest, meatiest, and most tender beans I’ve ever eaten. The texture and flavor is like no other bean. They have the texture of creamy potatoes, and the flavor is mild, sweet and savory. They are a perfect meat substitution for carnivores. Not only does eating a few beans in one bite have the
Quality of biting into a small piece of a very tender tenderloin, they also have the protein without the fat. In 1 cup of cooked coronas you get about 70 grams of protein, 0 fat, 20 grams of dietary fiber, and 320 carbs. They also have vitamin A and C, calcium, iron and other vitamins.
Lemony Corona Beans With Olive Oil, Garlic & Herbs
As with all dried beans, I start with a 4 – 5 hour brine. This helps to shorten the cooking time as well as add some saltiness to the bean. Even though the coronas get wrinkly during the brine, the skin doesn’t break or slide off. It stays intact. In fact, the skin stays intact during the whole cooking process (as seen in the recipe pictures below). For the perfect flavor and texture, it takes about 1.25 to 1.5 hours of cooking time. However, as with all beans, the older the bean, the longer the cooking time. Beans that have set on the shelf for many months/years might take as long as 3 hours. After about an hour of a slow simmer, I check them. If they aren’t near being done, they will be nutty in texture so I give them at least another 30 minutes before checking again. If close to being done, they have little bit of grittiness. At this point I check every 15 minutes until they have a creamy, melt in your mouth texture.
I do recommend a slow cook for these beans rather than a pressured cook. They can go from being nearly done to overcooked quite fast.
So what can you do with them once they are cooked? A LOT! Use in place of pasta in Italian dishes and potatoes in soups, toss with olive oil, sea salt, lemon and herbs, or with chile and cheese, add to chili, or, one of my favorites, pan fry the beans and add to sauteed mushrooms and greens.
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Keep an eye out for future posts of recipes using coronas. In the meantime, I’ve listed a couple of recipes for you at the end of this post.
Since it’s just the two of us, I usually cook up a pound of dried coronas using the recipe below. Then I divide the cooked beans into two, 3 cup portions and use the two portions for two different dishes. Sometimes I’ll freeze one of the portions for later. These beans freeze very well. Just be sure to cover them with bean broth to prevent freezer burn. Any leftover broth can be frozen and used for soups, stews and sauces. You could also drink it. The broth is as delicious as the beans.
A giant white bean with a soft, thin skin and creamy filling. They literally melt in your mouth. Here's how I cook them to achieve the best flavor and texture.
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– For vegetarian or vegan beans, use a vegetable broth. I use water and the vegetable base Better than Bouillon paste; however, you can use any broth you choose. Chicken and beef broth provide a different flavor to the finished bean which is just as delicious as using vegetable broth. How you plan to use the beans, dictates what seasoning (broth and herbs) to use. If you use homemade or ready-made broth, omit the vegetable bouillon paste.
– I normally use an Italian seasoning blend or a mix of herbs such as rosemary, thyme, oregano, a little marjoram, and sometimes sage. Such a blend is a nice seasoning for these beans and doesn’t limit the type of dish for which you can use the beans.
– One pound of dried beans yields 6 cups of cooked beans. Therefore, I always divide the cooked beans into 3 cup servings for 2 different dishes. Variety is the spice of life after all. 🙂 If I don’t have a second dish planned right away, I’ll freeze one serving. These beans freeze well, but be sure to cover them with the bean broth to reduce freezer burn. To thaw, set in the refrigerator overnight or on the countertop for about 4 hours.
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– I’m a bean broth fanatic so I never throw out bean broth. If you have extra, just freeze it and use it in soups, stews or sauces. Or, like me, heat it up and drink it. The broth is as good as the cooked beans IMO.
Is Rancho Gordo. Because these beans have become so popular due to their deliciousness, they sell out pretty quickly. However, if they are out of stock, you can request a notification when they are restocked, which is what I do. Once you get the notification, you need to buy soon, because these beans fly off the shelf. While you wait, you can always enjoy Rancho Gordo’s cranberry beans, eye of the goat, scarlet runners, yellow Indian woman, or Mayocobas – some of my favorites.
NOTE: The Rancho Gordo comments are non-solicited. I just love their beans and they have some beans that I can’t fine locally.
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