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Royal Corona Beans in a Creamy Tomato Sauce

This was featured in our last newsletter and I've made it several times since we've had Royal Coronas back in stock. I think it's an almost perfect dish. It really shows off why heirloom beans are so great and make such a huge difference. Recipe: Royal Corona Beans in a Creamy Tomato Sauce 2 tablespoons olive oil 2 cloved garlic, minced 1/2 yellow onion, chopped 1 carrot, peeled and finely chopped 1 rib celery, finely chopped 1 teaspoon salt 1 28 ounce can whole peeled Roma tomatoes, with tomatoes roughly chopped, liquid reserved 1/4 cup chicken or vegetable stock 1/2 cup dry white wine 1/4 cup heavy cream Flat leaf parsley for garnish, chopped In a large skillet over medium high heat, saute the garlic, onion, carrot and celery in the olive oil until soft, about 8 to 10 minutes, stirring occasionally. Salt. Add the tomatoes and their liquid and cook for another 10 minutes. Stir in the stock and wine. Add the cream and gently cook another 5 minutes. Check for seasoning and add more salt if necessary. Sprinkle parsley over the top. Serving suggestion: Ladle over cooked Rancho Gordo Royal Corona beans and finish with a drizzle of extra virgin olive oil.

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