Corona Beans in Broth Recipe

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These huge Italian beans are hard to find, but worth the search. Once cooked, they can be used as any other cooked bean, but their special flavor is brought out by this simple treatmeant.
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  • 1 pound dried corona beans
  • 1 onion
  • 2 teaspoons dried sage, crumbled
  • 4 garlic cloves, peeled, or more to taste
  • 1 tablespoon olive oil, plus more for serving, if desired
  • salt and pepper
  • 10 fresh sage leaves, optional
Container: large pan
10 mins
1.5 hrs
6+ hrs
  • Sort beans and remove any debris. Rinse, cover with water well above top of beans, and soak overnight or quick-soak  (boil 2 minutes, cover and let stand 1 hour).
  • Drain, cover with fresh water to about 1 inch above the beans. Add quartered onion, 1 teaspoon salt, sage, garlic, and olive oil. Simmer until beans are tender but not mushy, 1 hour or more, depending on how fresh the beans are. Check occasionally to make sure beans are still covered with liquid
  • Remove from heat and let cool in cooking liquid. Serve lukewarm (reheat if necessary) in a bowl with the cooking liquid as broth. Add salt to taste, a little freshly ground pepper, and, if desired, sautéed sage leaves and/or a drizzle of very good olive oil.
  • TIP: To sauté sage leaves, coat a small heated skillet with olive oil, put the leaves in flat, and cook briefly, turning once, until they begin to brown. 
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