Lemony Corona Beans with Garlic, Olive Oil, and Herbs
1 lb. dry Corona beans
2 tsp. kosher salt
2 bay leaves
3 celery sticks in 3-inch pieces
1 onion, quartered
4 garlic cloves, smashed
Sprigs of fresh sage or thyme
3 Tbsp. Teaoli Extra Virgin Olive Oil (Butter, Cilantro & Roasted Onion, Eureka Lemon, Garlic, Herbs de Provence, Tuscan, Wild Mushroom & Sage, or Wild Rosemary)
Zest from one lemon
¼ c. fresh parsley leaves
Salt, pepper, and red chili flakes, to taste
1. Soak beans for 4-12 hours with two tablespoons of salt. Place in a large dutch oven and cover with 3-4 inches of water. Add salt, celery, onion, garlic, bay leaves, and herbs.
2. Bring to a boil, lower heat, and cover, simmering until tender, about 1½-2 hours. Drain, saving liquid and aromatics.
3. Place in a serving dish, adding ½-1 cup of warm cooking liquid, olive oil, lemon zest, and parsley. For extra flavor, add chimichurri or hot sauce!
Recipe adapted from Feasting at Home.
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