Mediterranean Corona Bean Salad
1 lb. package of Corona Beans from Rancho Gordo
Good Quality Chicken Stock
3 whole bay leaves
4 sprigs fresh oregano (I prefer dried for beans)
4 fresh garlic cloves, sliced
1 medium sweet onion, chopped
3 Tbs. olive oil
1 Tbsp flake salt
1 bunch fresh parsley, roughly chopped
1/2 pint cherry tomatoes, cut in half
1 jar of marinated artichoke hearts, chopped
1/4 cup pitted Kalamata Olives, cut in half
3 or more Tbsp EVO
3 or more TBSP Spanish Sherry Vinegar
Salt to taste
1 tsp Chophouse Seasoning
1 tsp Mexican Oregano
In a large pot, combine beans, spices, except salt, olive oil, and enough stock to cover beans by 2 inches.
Bring to boil for 8 minutes, then reduce to simmer and cover. Simmer for 2 hours or until beans are cooked through, and creamy. Add salt and remove from heat.
Let cool in resulting juices.
Drain beans, remove bay leaves
Add parsley, artichoke hearts, marinade, olives, and tomatoes Add evoo, vinegar and seasonings
Mix well
My notes: Original recipe called for water to cook beans, I always use good chicken stock.
I sauteed onions in my Slow Cooker insert, along with garlic and spices, added dried beans, cooked on high for one hour, then low until beans were creamy on the inside and delicious.
I use Costo jarred marinated artichoke hearts. I have found they are the best as they do not have any inedible, tough parts.
I did not have Chophouse seasoning but added dried red pepper flakes.
I also use Rancho Gordo Pineapple Vinegar in place of the Spanish Sherry Vinegar.
As with any recipe, make it your own and what you know works best for you.
I made ahead, put in the fridge, and let sit at room temp about 15 minutes prior to serving.
I was sent this recipe by Rancho Gordo to my cell phone but could not find it on their site. I did find it here, however, and it is written better than the copy I got.
https://simplynaturalgourmet.com/mediterranean-corona-bean-salad/
https://simplynaturalgourmet.com/mediterranean-corona-bean-salad/
1 lb. package of Corona Beans from Rancho Gordo
Good Quality Chicken Stock
3 whole bay leaves
4 sprigs fresh oregano (I prefer dried for beans)
4 fresh garlic cloves, sliced
1 medium sweet onion, chopped
3 Tbs. olive oil
1 Tbsp flake salt
1 bunch fresh parsley, roughly chopped
1/2 pint cherry tomatoes, cut in half
1 jar of marinated artichoke hearts, chopped
1/4 cup pitted Kalamata Olives, cut in half
3 or more Tbsp EVO
3 or more TBSP Spanish Sherry Vinegar
Salt to taste
1 tsp Chophouse Seasoning
1 tsp Mexican Oregano
In a large pot, combine beans, spices, except salt, olive oil, and enough stock to cover beans by 2 inches.
Bring to boil for 8 minutes, then reduce to simmer and cover. Simmer for 2 hours or until beans are cooked through, and creamy. Add salt and remove from heat.
Let cool in resulting juices.
Drain beans, remove bay leaves
Add parsley, artichoke hearts, marinade, olives, and tomatoes Add evoo, vinegar and seasonings
Mix well
My notes: Original recipe called for water to cook beans, I always use good chicken stock.
I sauteed onions in my Slow Cooker insert, along with garlic and spices, added dried beans, cooked on high for one hour, then low until beans were creamy on the inside and delicious.
I use Costo jarred marinated artichoke hearts. I have found they are the best as they do not have any inedible, tough parts.
I did not have Chophouse seasoning but added dried red pepper flakes.
I also use Rancho Gordo Pineapple Vinegar in place of the Spanish Sherry Vinegar.
As with any recipe, make it your own and what you know works best for you.
I made ahead, put in the fridge, and let sit at room temp about 15 minutes prior to serving.
I was sent this recipe by Rancho Gordo to my cell phone but could not find it on their site. I did find it here, however, and it is written better than the copy I got.
https://simplynaturalgourmet.com/mediterranean-corona-bean-salad/
https://simplynaturalgourmet.com/mediterranean-corona-bean-salad/