Baked Royal Corona Beans Recipe – Rancho Gordo 1 pound Rancho Gordo Royal Corona beans, Ayocote Blanco, or Cassoulet 1 onion, peeled and cut in half 1 4 cup extra-virgin olive oil 1 small yellow onion, peeled and minced 1 peeled garlic clove, minced 1 28 oz Italian-style tomatoes in juice or 3 cups of your favorite tomato sauce 2 teaspoons Rancho Gordo Mexican Oregano 2 teaspoons sugar Coarse salt and freshly ground pepper to taste Soak
Royal Corona Beans in Savory Tomato Sauce - Rancho Gordo 2 cups cooked Rancho Gordo Royal Corona beans, Ayocote Blanco, or Cassoulet Flat-leaf parsley, chopped 1 lemon for juice Place the tomatoes, the tomato juice, onion, and garlic in a blender and blend until smooth In a large saucepan, heat the olive oil over medium heat until it starts to shimmer, 3 to 5 minutes Add the tomato mixture and stir
Insalata di Corona (Corona Bean Salad) - Rancho Gordo If you can’t find corona beans, you can easily prepare this dish with other white beans I sampled this salad at a remarkable food shop in Rome called Franchi, where you’ll find an expansive and elegant prepared food take-out selection " 2 cups cooked corona beans, such as Rancho Gordo Royal Coronas, drained 1 medium carrot, grated
Marinated Royal Corona Beans Recipe – Rancho Gordo 3 to 4 cups cooked Rancho Gordo Royal Corona, Ayocote Blanco, or Cassoulet beans, drained 3 small rosemary sprigs Serves 4 to 6 as an appetizer In a medium bowl, whisk together olive oil, lemon juice, vinegar, mustard, shallot, garlic, lemon peel or zest, parsley, and chile flakes, if using Taste and season with salt and pepper, as desired
STAFFAN TERJE’S ROYAL CORONA, SWISS CHARD, AND MUSHROOM STEW 4 to 6 cups cooked Rancho Gordo Royal Corona or California Corona beans, or other large white beans, bean broth reserved 1 bunch Swiss chard Salt and freshly ground pepper 1⁄2 cup chopped fresh Italian parsley 2 tablespoons dried mushroom powder, preferably Wine Forest Mushroom Alchemy Freshly grated Parmigiano-Reggiano cheese for serving
Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard 4 to 6 cups cooked Rancho Gordo Royal Corona Beans, cooking liquid reserved 2 tablespoons red miso 1 tablespoon chopped fresh thyme 1 bunch Swiss chard ½ cup chopped fresh Italian parsley 2 tablespoons Wine Forest Mushroom Alchemy (or to taste) Salt and freshly ground black pepper to taste Freshly grated Parmigiano Reggiano, for serving Serves
Roasted Pepper and Royal Corona Salad - Rancho Gordo 1½ to 2 cups cooked, drained Rancho Gordo Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil and Rancho Gordo Pineapple Vinegar (or other mild vinegar), to taste ½ cup roasted pepitas (pumpkin seeds) Salt and pepper, to taste Serves 2 In a serving bowl, combine the poblano strips, roasted red pepper, onion, and Royal Corona beans
Charred Cabbage and Caramelized Shallot Soup with Royal Corona Beans . . . Set aside In a blender, or in a soup pot using an immersion blender, puree the vegetable broth with 3 cups Royal Corona beans and 2 cups bean broth Place in a soup pot over medium-low heat, and warm the mixture Stir in the chopped cabbage, caramelized shallots, and remaining beans Add more broth if desired for a soupier consistency
Tomato, Royal Corona, and Toasted Bread Salad Recipe 1–2 cups cooked Rancho Gordo Royal Corona, or other large white beans, drained 1 clove garlic, minced 1 tablespoon Rancho Gordo Pineapple Vinegar 5 tablespoons extra-virgin olive oil 1 teaspoon sea salt Fresh cracked pepper to taste 2 slices country bread, hand ripped into bite-sized pieces (crusts optional, but I like them)