Spicy corona beans with charred tomatoes is our new favorite vegetarian meal. Corona beans are so big and pillowy and work perfectly with a spicy broth.
The key to these spicy corona beans is to soak them overnight. If you can’t find corona beans, a can of drained and rinsed cannellini beans will do the trick!
If you’re looking to purchase corona beans, I recommend Rancho Gordo!
Spicy Corona Beans with Charred Tomatoes
Spicy corona beans with charred tomatoes is our new favorite vegetarian meal. Corona beans are so big and pillowy and work perfectly with a spicy broth.
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Servings: 4
Calories: 237kcal
Ingredients
- 1 tablespoon olive oil
- 16 cocktail tomatoes on the vine, preferred
- 2 tablespoons butter
- 1 yellow onion peeled and diced
- 6 cloves garlic peeled and minced
- 1 teaspoon crushed red pepper
- 5 cups water or stock
- 2 cups corona beans soaked overnight
- Salt and pepper to taste
For serving:
- Warm baguette slices
- Fresh minced parsley
Instructions
Char the tomatoes:
- In a wide sauté pan, heat the 1 tablespoon olive oil over medium heat. Add the tomatoes on the vine and cook for 1-2 minutes. Transfer to the broiler and broil for 5-7 minutes or until the skins begin to char and blister. Return the pan to the stovetop and, using tongs, transfer the tomatoes to a bowl. Once the tomatoes are cool enough to handle, discard the stems. Set aside.
Prepare the soup broth:
- Return the sauté pan to medium heat and add the butter. Once the butter is melted and frothy, add the yellow onion and cook for 6-7 minutes until softened and beginning to brown. Stir in the garlic and cook until fragrant, about 45 seconds.
- Add the crushed red pepper and the reserved tomatoes and toss to combine. Season with salt and pepper.
- Pour in the water or stock and scrape up any browned bits stuck to the bottom of the pot. Bring to a boil for 5 minutes. Then, reduce heat and stir in the corona beans. Cover and simmer for 1 hour or until the beans are softened but not split open. Taste and season to your preferences.
To serve:
- Ladle the spicy corona beans into bowls and garnish with minced parsley. Serve the corona beans with warm sliced baguette, if desired. Enjoy!
Nutrition
Calories: 237kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Sodium: 88mg | Fiber: 7g | Sugar: 3g | Vitamin C: 19mg
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I cooked this in a different and less-tedious fashion but it came out delicious anyway. I sauteed celery, onions, and garlic, and some spices in EVOO. Then added the beans with veg. stock (or water) to cook. Added crushed tomatoes at the end. It’s best not to cook the beans in tomato because it will slow down the cooking process and the beans won’t be soft. I say this from experience. Side note: I like to add extra liquid to the pot and add quinoa towards the end for a heartier stew.
Thanks for sharing your method! I’m glad it was delicious 🙂