This was featured in our last newsletter and I’ve made it several times since we’ve had Royal Coronas back in stock. I think it’s an almost perfect dish. It really shows off why heirloom beans are so great and make such a huge difference.
Recipe: Royal Corona Beans in a Creamy Tomato Sauce
2 tablespoons olive oil
2 cloved garlic, minced
1/2 yellow onion, chopped
1 carrot, peeled and finely chopped
1 rib celery, finely chopped
1 teaspoon salt
1 28 ounce can whole peeled Roma tomatoes, with tomatoes roughly chopped, liquid reserved
1/4 cup chicken or vegetable stock
1/2 cup dry white wine
1/4 cup heavy cream
Flat leaf parsley for garnish, chopped
In a large skillet over medium high heat, saute the garlic, onion, carrot and celery in the olive oil until soft, about 8 to 10 minutes, stirring occasionally. Salt. Add the tomatoes and their liquid and cook for another 10 minutes. Stir in the stock and wine. Add the cream and gently cook another 5 minutes. Check for seasoning and add more salt if necessary. Sprinkle parsley over the top.
Serving suggestion: Ladle over cooked Rancho Gordo Royal Corona beans and finish with a drizzle of extra virgin olive oil.
It would be great if you would put some suggestions for substitute beans in the recipes, please; I’d like to get this in my mouth quicker than the correct beans can get in my mailbox!
I echo Sue’s comment. This looks fabulous–mmmm, mmmmm, yuum!
Thanks for your notes.
The Royal Coronas are very particular. I don’t know of another bean like them. Obviously you can use another large white bean but it would be very different.
Thanks, Steve. Royal Coronas will go on my list, and in the meantime, I think I’ll try this with Mayocobas, since I have some.
Good recipe. Beans are a great plant-based protein, especially for those of us with restricted diets. Thanks Rancho Gordo!
Making this right now for dinner.Love these beautiful beans.
Roughly speaking, what size portion of royal corona beans is this recipe meant to go with?
Sorry for the delay. I missed this.
I’d say about 2 cups, cooked.
What quantity of dry beans do you start with?
Hello – if making this for vegans can I sub the heavy cream for more vegetable broth? Any recommendations? Thanks!
Well, you could but it would be a completely different dish! The cream is the star here.
I’d focus on this recipe: http://www.ranchogordoblog.com/2017/04/an-easy-delicious-recipe-flageolet-tomato-soup.html
Being plant based I was thinking of subbing a little cashew cream. Hmmm.
That’s what I was thinking too. I think cashew cream would be delicious.
What about pureeing some of the beans with the stock?
That would be great. I like having the whole beans and the sauce stands on its own but pureeing some of them would work really well.
Nuh uh, the BEANS are the star! If you don’t eat dairy, a simple cashew creme will work for you, too. I use it all the time. Cream is a “co-star”. LOL
Thank you Steve, for a great recipe, and Michae, for the cashew cream suggestion to make it vegan. I made this tonight (vegan version), and served it atop Ayocote Blanco (No Royal Coronas in pantry 🙁). It worked great and tasted fantastic. I think this sauce would be excellent on Cassoulet beans, too.
This is my new favorite food. Ever. I made it with cashew cream instead of heavy cream. It was PERFECT.
@steve what amount of Corona beans (dried) does the recipe call for? Cant wait to try this recipe!