World first only vegan recipes website.

A simple recipe for Lemony Corona Beans – white beans seasoned with olive oil, garlic, fresh herbs and lemon zest. Serve as a vegan main or side dish or add to salads. Can be made in an Instant Pot.

Maybe easy recipe , but give we a bowl of beans for dinner and we totally happy. These beautiful extra-large Corona Beans are simply prepared and so satisfying! So they are seasoned with olive oil, fresh herbs and lemon zest – a simple vegan meal, full of flavor.

The best part: The leftover beans can be tossed into mid-week salads and added to vegitable bowls.Can’t find Corona Beans, no problem. Substitute dried white beans, gigante beans or cannellini beans. This recipe can be applied to any type of bean. Solely here are the Corona Beans I used for this recipe and as you can see, they swell up into giants. About twice as big as a lima bean, they truly are impressive.

Make sure to soak the beans at least 4 hours, or overnight.  This will significantly shorten the cooking time and ensure even cooking.

Fill a pot with water and add celery, onions, garlic and bay leaves. Season generously with salt. For one pound of beans, use 2 teaspoons of salt. Ad the beans and simmer gently until tender. These extra-large Corona Beans took about 1 ½ hours. White beans and cannellini beans will take much less time. No soak the beans can also make these in an Instant Pot.

Before drain, reserving a little of the cooking liquid. Remove the aromatics. Place in a serving dish and drizzle with olive oil, lemon zest fresh herbs, and sprinkling of salt and pepper. Add chili flakes if you like. Spoon a little of the warm cooking liquid over top, just enough to lightly coat. To add a burst of flavor – spoon some bright and herby chili zoug sauce or cilantro mint chutney overtop! So tasty!

Cilantro Mint Chutney is a simple recipe that I explained earlier for vegan biryani. if you haven’t had the opportunity to see:

• 1/2 cup coconut or soy yogurt, or silken tofu
• 3 tablespoons fresh lemon juice
• 1 bunch cilantro, tender stems ok
• 1 cup fresh mint leaves
• 1 medium jalapeno, sliced
• 2 teaspoons sliced ginger
• 1 clove garlic
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon water

Blend all ingredients in a blender or food processor until relatively smooth. Taste and adjust salt and lemon. so easy.

Ingredients

• 1 lb dry Corona Beans (or sub white beans or cannellini beans), soaked in water 4–12 hours with 2 tablespoons salt.
• 2 teaspoons salt
• 2 bay leaves
• 3 celery sticks, cut into 3 inch pieces
• 1 onion, quartered
• 4 garlic cloves, smashed
• a few fresh sage leaves or thyme sprigs ( optional)
• 3 tablespoons olive oil
• zest of one lemon
• ¼ cup fresh parsley leaves
• salt and pepper to taste
• Aleppo chili flakes ( or regular), optional.

Instructions

• Place soaked beans in a large dutch oven ( or Instant Pot) and cover with 3-4 inches of water. Add salt, celery, garlic, onion, bay leaves and herbs.
• Bring to a boil, lower heat and cover, simmering until tender, about 1 ½-2 hours.
• Drain, saving liquid and remove aromatics. Place in a serving dish or back into the pot, adding back ½ cup-1 cup of the warm cooking liquid, olive oil, lemon zest, fresh Italian parsley and salt and pepper to taste.
• For an extra burst of flavor stir in a couple tablespoons of cilantro mint chutney or zhoug!

Notes

• To make in the instant pot, place the soaked beans and cover with 4 inches of water. Add salt, celery, garlic, onion, bay leaves and optional herbs. Add a tablespoon of oil ( to minimize foaming)
• Pressure cook Corona Beans on High for 60 minutes. Naturally release. Continue with recipe. Pressure cook White Beans 25-30 minutes, Cannellini Beans 35-40 minutes.
• The leftover beans can be tossed into mid-week salads and added to vegitable bowls.
• Keep it covered in the refrigerator.(one week)