A simple recipe for Royal 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. Can be made in an Instant Pot!
Maybe I’m easy, but give me a bowl of beans for dinner and I’m totally happy. These beautiful extra-large Royal Corona Beans are simply prepared and ohhhhh so satisfying! So buttery and creamy, they are seasoned with olive oil, fresh herbs and lemon zest – a simple vegan meal, full of flavor.
The best part? The leftover beans can be tossed into mid-week salads and added to buddha bowls!
Here are the Royal Corona Beans I used for this recipe and as you can see, they swell up into giants! About twice as big as a lima bean, they truly are impressive.
My good friend Jill turned me on to these beans along with Rancho Gordo, a small heirloom bean company.
Make sure to soak the beans at least 4 hours, or overnight. This will significantly shorten the cooking time and ensure even cooking.
Fill a pot with water and add celery, onions, garlic and bay leaves. Season generously with salt. For one pound of beans, use 2 teaspoons of salt. Ad the beans and simmer gently until tender. These extra-large Corona Beans took about 1 ½ hours. White beans and cannellini beans will take much less time.
You can also make these in an Instant Pot, see recipe notes.
Drain, reserving a little of the cooking liquid. Remove the aromatics. Place in a serving dish and drizzle with olive oil, lemon zest fresh herbs, and sprinkling of salt and pepper. Add chili flakes if you like. Spoon a little of the warm cooking liquid over top, just enough to lightly coat.
To add a burst of flavor – spoon some bright and herby chermoula overtop! So tasty!
Or keep them mild and simple for midweek uses in salad, on toast, or in buddha bowls.
Hope you like these Corona Beans as much as we have!
Such a hearty flavorful and hearty vegan meal.
- 1 lb dry Royal Corona Beans (or sub 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)
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.
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. 🙂
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