- 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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