Giant corona beans are my husband's and my new favorite beans. Not only do they taste fabulous with a little olive oil, salt, pepper, and fresh herbs, but the leftovers make for an incredible hummus. I will post that soon and also place a link at the bottom of this recipe.  

 

Corona beans, take beans to a whole new level of deliciousness. They melt in your mouth because of their creamy texture and subtle flavor.  

 

2 cups dry giant corona beans 

Water

2 cloves garlic, thinly sliced

⅓ cup olive oil 

2 Tbsp rosemary, roughly chopped 

Salt and pepper

 

Soak the dry beans overnight in a pot of water that covers the beans.

 

Drain the water from the pot and refill the pot with fresh water covering the beans once again. Add the garlic and simmer on medium-low for two hours or until the beans are cooked through. 

 

Once they are cooked, drain the bean in a colander and place them in a large bowl. 

Add the olive oil, rosemary, and season with salt and pepper to taste. Serve the beans warm. 

 

Any leftovers can be stored in an airtight container in the refrigerator for up to one week. 

 

Just Salt It, and enjoy!