The mammoth Corona Bean is a splendid legume.  Smooth, white and impressively big dried beans cook up fat and pale beige after a soak and simmer.  I love these mighty beans as a cocktail nibble.  Perfect with a Negroni or glass of wine.

I flavored mine with two garden grown items: salt-preserved meyer lemon and fresh rosemary. They will taste lovely with fresh lemon zest and a squeeze of juice if salt preserved lemon isn’t in your pantry. This nutritious treat is fabulous as is, or offer toasted rustic levain to soak up the flavorful oil.  Enjoy!

Corona Beans with Salt-preserved Lemon and Rosemary

1 cup dried Corona Beans
sea salt
sprig fresh rosemary
1/2 cup best quality extra virgin olive oil
2 TB diced salt preserved lemon rind, or zest of one lemon and 1 T lemon juice

Soak the beans in cool water until plump.  Depending on the freshness of the dried beans this can take from 6 hours to overnight.

Rinse soaked beans, then cover with at least 1 inch of water, and bring to a simmer.  Cover and simmer gently for 90 minutes, or until almost tender.  Add 1 TB salt to the pan and continue the gentle simmer until beans are tender, but still intact.  Cool to room temp in the cooking juice.

Drain cooked beans, combine with the rosemary, diced preserved lemon, and olive oil.  Taste and adjust seasoning.  If using zest and juice of fresh lemon, you’ll likely need to add salt to taste.