Herbed Corona BeansCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy
I love these beans. They are a perfect side to any meal. They are perfect for picnics, potlucks and if you need to use up herbs in your garden. My kids even love this and have taken the leftovers to school. I usually serve these with roasted chicken or fish either grilled or roasted. Also save the stock you boil the beans in, it makes a wonderful stock to add flavor to soups, rice or anything requiring stock.
1 1/2 cups dried corona beans or gigante beans (I use Rancho Gordo Royal Corona Beans)
1 shallot, halved
2 dried bay leaves
1 1/2 Tablespoons kosher salt
2 anchovy fillets packed in oil, drained and chopped
1 garlic glove, minced
3/4 cup Italian parsley
1 Tablespoon drained capers, chopped
1 Tablespoon grated lemon zest
1 Tablespoon lemon juice
1/2 cup olive oil
Freshly ground pepper
- Soak beans overnight in a large pot covered with water.
- The next morning, drain the water and cover bean with at least 2 inches of water and add the shallot, bay leaves and 1 1 /2 Tablespoons salt. Bring to a boil then reduce to low and simmer gently adding water to keep beans covered by water. Allow beans to be very soft but not split, about 1 -1 1/2 hours. Allow beans to cool in liquid.
- Mix anchovies, garlic, parsley, capers, lemon zest, and 1/2 cup oil in a medium bowl, season with salt and freshly ground pepper. Drain the beans BUT KEEP THE LIQUID AND FREEZE TO USE FOR RECIPES THAT ASK FOR STOCK OR WHEN MAKING GRAINS, discard shallot and bay leaves. Add the beans to the herb mixture and toss to combine. Season beans with salt and pepper and more lemon juice and zest, if desired.