Gigantic heirloom Corona Beans make a wonderful presentation at table!
I use these creamy yet firm beans from Rancho Gordo to make a yummy Mediterranean
salad filled with artichoke hearts, parsley, kalamata olives and grape tomatoes, bathed in
a vinaigrette of extra virgin olive oil and Spanish sherry vinegar.
Serve my Mediterranean Corona Bean Salad alone or as a side dish to any grilled entrée!
1 package Corona beans from Rancho Gordo
Water
Pinch of whole cumin, coriander and black peppercorns
3 whole bay leaves
4 sprigs of fresh oregano
4 garlic cloves, sliced
1 medium sweet onion, chopped
3tablespoons olive oil
1 tablespoon flake salt
1 bunch parsley, roughly chopped
1/2 pint organic grape tomatoes, cut in half
1 jar of marinated artichoke hearts, chopped
1/4 cup pitted kalamata olives
3+ tablespoons extra virgin olive oil
3+ tablespoons Spanish sherry vinegar
Salt to taste
1 teaspoon chophouse seasoning, Frontier
1 teaspoon Mexican oregano
In a large pot combine beans,all the spices except the salt, olive oil and enough water to
cover the beans by 2 inches
Bring to a boil for 8 minutes, then reduce to simmer and cover
Simmer for 2 hours or until beans are cooked through and tender but firm
Add the salt, remove from heat
Let cool in broth for a time
Drain the beans and discard the spices, you may have to spoon them out of the broth
with a slotted spoon so as not to include the spices into a large bowl
Now add the parsley, artichoke hearts with it’s marinade, olives and tomatoes
Add the olive oil, vinegar and the seasonings
Mix well and transfer to a serving bowl, serve at room temperature or cool
Enjoy with any grilled meat or on it’s own! A light white wine or summer beer is perfect!