We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Grown from European Corona seed-stock in California, these rarities are celebrated for their impressive size, thin skins and soft, buttery interior that stays intact during gentle cooking. Their mild, sweet flavour makes them ideal for olive‑oil poaching, soups, antipasti‑style salads and baked dishes.
RECIPE SUGGESTIONS
California Coronas readily absorb aromatics, turning simple ingredients into refined meals. Try them simmered with garlic, lemon and herbs for a silky bean‑in‑broth; folded into a warm salad with roasted peppers and capers; baked under tomatoes and olive oil; or served Tuscan‑style on toast with rosemary and plenty of good olive oil.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Royal Corona, Cassoulet
Latin name: Phaseolus coccineus
Country of origin: USA
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Grown from European Corona seed-stock in California, these rarities are celebrated for their impressive size, thin skins and soft, buttery interior that stays intact during gentle cooking. Their mild, sweet flavour makes them ideal for olive‑oil poaching, soups, antipasti‑style salads and baked dishes.
RECIPE SUGGESTIONS
California Coronas readily absorb aromatics, turning simple ingredients into refined meals. Try them simmered with garlic, lemon and herbs for a silky bean‑in‑broth; folded into a warm salad with roasted peppers and capers; baked under tomatoes and olive oil; or served Tuscan‑style on toast with rosemary and plenty of good olive oil.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Royal Corona, Cassoulet
Latin name: Phaseolus coccineus
Country of origin: USA
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
