As promised in my previous post on How to Cook Corona Beans, I am sharing one of my favorite dishes using these gigantic beans. Fried Corona Beans with Greens and Mushrooms has become one of my go-to dishes and is a must make whenever I cook up a pot of coronas.
To make this dish, you must first cook up a pot of coronas using the dried beans. I have never seen these beans in a can, so I always cook them from scratch. After cooking up a pound of beans, I use a generous 2 cups of the cooked beans for this dish then save the rest for another dish or two, or freeze them.
The cooked beans are pan-fried, creating a crusty skin while maintaining the sweet, creamy interior. They are then added to a skillet of cooked greens (I prefer Swiss chard or Kale) and sautéed mushrooms. Seasoned with a couple of herbs, salt and pepper and topped with a salty cheese, this dish yields a hearty and quite delicious vegetarian meal. It can also be served as a vegetable side if one chooses.
Pan-Fried Corona Beans with Greens and Mushrooms
This recipe was inspired by a similar recipe at 101 Cookbooks.
A hearty vegetarian entrée consisting of pan-fried giant white beans, your favorite green and mushrooms, topped with Pecorino Romano. This recipe serves 2 people as a meal or 4 as a side dish.
*See Kitchen Notes for more information, substitutions or related links.
- 3 cups cooked medium or large dried white beans* (I use Royal Corona Beans)
- 1 tbsp olive oil
- 1 tbsp butter
- Fine-grain sea salt
- ½ large onion, coarsely chopped
- 4 cloves garlic*, minced
- ¼ cup Vermouth
- 5-6 large button mushrooms*, sliced
- 6-7 large Swiss chard or kale leaves*, cut into narrow ribbons
- 1/2 tsp crushed dried oregano
- 1/8 tsp crushed dried marjoram
- Freshly ground black pepper, to taste
- Extra-virgin olive oil (for drizzling)
- Freshly grated Parmesan or Pecorino Romano (for topping)
Cook a pound of dried Corona Beans or other giant white bean. Follow these instructions – How to Cook Dried Corona Beans
Scoop 2 generous cups of the cooked beans into a colander and let drain while you prepare the other ingredients. Save the rest of the beans for another meal.
Heat the butter and oil over medium-high heat in a 12 – 16 inch wide skillet. Add beans to the hot fats in a single layer. If you don’t have a big-enough skillet, just do this step in two batches. Stir to coat the beans with butter/oil, spread them out into one layer.
Let the bean fry long enough to brown on one side, about 3 or 4 minutes. Once brown, turn to brown the other side, also about 3 or 4 minutes. The beans should be golden brown and a bit crunchy on the outside and soft and creamy on the inside.
- Transfer the beans to a bowl.
Add a little more oil to the skillet and heat over medium heat. When hot, add the onion and garlic, and cook for 3-4 minutes, until the onion becomes translucent. Add the vermouth and deglaze the skillet.
Add the mushrooms and cooked until mushrooms release their liquid and start to soften, about 3 – 4 minutes.
Stir in the greens, oregano, marjoram, a couple of pinches of sea salt, and a generous amount of black pepper. Cover and cook until the greens have wilted and are tender.
Add the beans and reheat for about 1 minute. Remove from heat, and season to taste with more salt and pepper if needed.
Transfer to serving bowls or plates. Drizzle each serving with a bit of top-quality extra-virgin olive oil, and sprinkle with freshly grated Parmesan or Pecorino Romano.
Giant White Beans – I always use Royal Corona Beans for this dish; however, you can use whichever large white bean you prefer. Just be sure to use a GIANT bean in order to get the fried bean skin which makes this dish so good.
To cook the beans – Depending on how much time you have, you can cook the beans a day or two prior to making this dish or the day of. One pound of dried beans yields 6 cups cooked beans; therefore, you will have about 4 cups of beans leftover to use in another dish. These beans freeze quite well, just be sure to cover them with bean broth before freezing to prevent freezer frost.
Garlic – I like using roasted garlic and garlic infused olive oil for this dish. However, if you don’t have any, then just use raw garlic.
The Greens – I prefer to use Kale or Swiss Chard because their textures and flavors complement the beans IMO, plus they become tender pretty quickly.
Mushrooms – The mushrooms are actually optional in this dish. I’ve made it with and without them, but I do prefer using mushrooms because of their added flavor and texture. Shiitake mushrooms also work quite well in this dish.
Below are more meals using beans that you’ll enjoy.
Thanks so much for the freezing the beans with their broth. I made a batch from a 1 lbs bag. I used one portion and froze another two portions for different recipes. When I defrosted them, the quality of the breads looked the same as the day I froze them.
I just made this tonight – delicious!
I stuck to the recipe almost exactly. I used Swiss chard and shiitake mushrooms. I didn’t have vermouth, but I bought some for this recipe, and I felt it was perfect for this dish.
I grated some fresh Parmesan on top: as suggested.
I guess the only thing I did differently was used all oregano since I don’t have dried marjoram.
This was really yummy, and I will make it again!
Thank you!!
Red or white vermouth..????
Your bean dish looks absolutely delicious! I particularly love the pan-frying and browning trick! I would have never thought about it (and I’m a huge fan and a frequent bean cook!).
By the way, yesterday I cooked a huge pan of similar huge white beans (Greek-style stew) ! I’ve been meaning to write to you about it, but I have invented a wonderful upgrade for this dish: the addition of chipotle powder! It’s irresistible with this smokey flavour!
I’ve never had corona beans before but it appears that you will have all of us on a mission to find them. We eat a lot of beans but I’ve never had any fried nice and brown like this.
This is something my Mom might have cooked. She was always mixing beans and greens together. Love the addition of mushrooms and herbs that you chose. Looks delicious!
I don’t know that I’ve had corona beans before – but I love beans! This looks like a flavorful and hearty dish and I love the idea of frying up the beans like this.
This must be so hearty and creamy type of bean
Delicious! what a great application for your corona beans, feel like this is right up our alley too the type of meal we would eat most days; shrooms always add a certain somethin’ somethin’ (vermouth eh?? i think I like this idea:) we are having a baby bok choy moment, hah, but so good (they brown/crisp up really nicely even in a skillet).
Thanks Kelly. Oh I love crispy baby bok choy! So good! Vermouth is really my go to deglazing liquid. It’s so mild that it leaves only a subtle and most of the time, unnoticeable flavor. I use it a lot in pasta sauces.
So tasty ! Once beans package is out of the freezer, week dinner is made so quickly ! And, I love how frugal and simple it is: the best !
Thanks Davorka. It really is a simple and yet, hearty dish to throw together.
i’ve never heard of corona beans. an american thing maybe? i do love beans tho:) so good for you. i do think kale is the devil’s work (it’s cow feed after all) so would have to go with silverbeet (chard):-)
Thanks Sherry. The corona is actually an Italian bean but apparently it’s not grown in large quantities anywhere because it is hard to find. “Kale is the devil’s work” – that’s hilarious. I’ll have to remember that. 🙂
Looks tasty and healthy. Does Rancho carry the Corona bean?
Thanks Bill. Yes, Rancho Gordo does carry these beans, but run out very quickly, so you need to get on their notification list.
Love how you were able to get a nice golden brown on the beans and along with the splash of vermouth, kale, mushrooms and parmesan this looks a delicious complete meal. Great little vegetarian meal.
Thanks Bobbi.
You have taken fried beans from ordinary to wonderful. I have fried (canned) butter beans for a side, with little or no fanfare. I must try with the greens, mushrooms … the vermouth et al. Sounds delish. Thanks for the recipe MJ.
Thanks Lea Ann. To be honest, these fried beans are just grest tossed with a touch of garlic butter and some herbs. Ad great side just like your butter beans.
Those giant beans look so tempting with that caramelized coating. A simple and delicious dish!
Thanks Angie.
So interesting! I’ve never had beans fried like this. I don’t think I’ve ever seen Corona beans. I’ll have to keep my eyes open for them.
Thanks Jeff. Actually, these are the only beans I’ve ever fried before, but I’m tempted to try other.
Corona beans are on the list for my next ‘city’ on-line shop but this recipe would taste great with the cannelini I use so often. Love the use of vermouth and the Italian herbs and do oft have garlic-infused oil in the house. Methinks one can ‘play around’ with different greens and mushrooms also to bring variety on the table . . .
Thanks Eha. This is definitely a recipe that one can play around with, but then most recipes are, aren’t they? 🙂
This looks so perfect for a dinner for me! Saving this one to try!
Thanks Susan. Hope you enjoy!
I sometimes make a dish that is a little bit similar. I always add the beans towards the end, though — will have to try your way of cooking them first. This would be great served over polenta or grits. Really nice — thanks.
Thanks John. Because you fry the beans, they have to be cooked already, and then for them to stay crispy, it is best to add them at the end. Great texture.
This recipe looks delicious. I can’t wait to try it. I always look forward to your posts.
Thanks so much Susan!
This could easily be a meal for me! Great flavors and textures. Corona beans still makes me giggle.
Thanks Mimi. I see you giggling. 🙂