Ingredients

The following ingredients have 8 Servings
  • 1 lb dry Royal Corona Beans (or sub white beans or cannellini beans), soaked in water 4-12 hours with 2 tablespoons salt. ( see notes)
  • 2 teaspoons kosher salt
  • 2 bay leaves
  • 3 celery sticks, cut into 3 inch pieces
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • a few fresh sage leaves or thyme sprigs ( optional)
  • 3 tablespoons olive oil
  • zest of one lemon
  • ¼ cup fresh parsley leaves
  • salt and pepper to taste
  • Aleppo chili flakes ( or regular), optional.
  • another option: a couple spoonfuls of Chermoula , Gremolata or Zhoug

Instruction

  • Place soaked beans in a large dutch oven ( or Instant Pot) and cover with 3-4 inches of water.  Add salt, celery, garlic, onion, bay leaves and herbs.
  • Bring to a boil, lower heat and cover, simmering until tender, about 1 ½-2 hours.
  • Drain, saving liquid and remove aromatics. Place in a serving dish or back into the pot, adding back ½ cup-1 cup of the warm cooking liquid, olive oil, lemon zest, fresh Italian parsley and salt and pepper to taste.
  • For an extra burst of flavor stir in a couple tablespoons of chermoula, gremolata or zhoug!