Sunday Corona Beans

The rosemary, sage, and thyme are just gangbusters in their pots on the deck, despite inches of snow weeks ago, and are no doubt loving the unseasonably warm weather. Yesterday morning  I was gazing out the window at those herb pots and thinking about spending the day in the sewing room* when I decided to soak some beans for dinner. Easy meal, fragrant herbs, quality nutrition – done.

Corona beans, aka white runner beans. These were bought in bulk from Whole Foods.

I quick-soaked a few cups of corona beans (the fast method, of bringing them to a boil, covering, and then soaking for several hours) and cooked the beans later in the day. Once they were ready I slivered several cloves of garlic, tossed them into a few tablespoons of olive oil in a large cast iron skillet, and warmed the oil. I added whole stems of rosemary and thyme to the pan, and a dozen leaves of sage, before stirring in the beans, salt, and plenty of fresh ground pepper.

Garlic, herbs, olive oil, and beans – the simplest dish.

The beans simmered, with the addition of some of the cooking water, until everything was flavorful and the rest of the meal was ready. The rest of the meal, in this case, was kale chips and a bit of this pasta.

I don’t know why I can’t ever remember the name of this particular cut of pasta.

Whenever I serve beans prepared this way, I simmer until all the liquid is gone. The herb stems are, of course, removed. A drizzle of olive oil over the top is required!

*I did spend a large percentage of the day in the sewing room, carefully fitting a princess-seamed knit tunic pattern, making all the adjustments, and working up a nice enough knit that it could have been a wearable muslin. Hated it. Hate. Ed. It. It’s easy to burn with frustration over “wasted” time, especially during December when there is so much to do, so much fun stuff to do, but ultimately, it’s all valuable, all a learning experience. At least that’s what I tell myself.

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