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White beans, red and green peppers and parsely salad in a wooden bowl
Vegetarian Pasta E Fagioli dish with Royal Corona, Baia Organic Durum Pasta, and rosemary sprig - Rancho Gordo, Heirloom beans

Royal Corona Bean

$ 7.50
Title

Free shipping on orders $50+

Description
Enormous, thick-skinned runner beans with a surprisingly creamy interior. One of our all-time best sellers, it's a versatile giant that works in all kinds of cuisines. A true pantry staple. 

A hand-harvested crop straight from Europe into your pantry. Giant, fat, white runner beans that are creamier and more luxurious than Greek and Spanish gigandes and a little denser than traditional Italian coronas. Royal Corona beans can replace any white bean, but be prepared to be astounded by how big they are when cooked. Fully cooked, they can be a little starchy but you can also keep cooking until they reach the creamy point.

This is our first venture outside of the Americas (although this bean's origins are clearly in Mexico) and we are happy to offer you this giant legume, created in Mesoamerica, bred in Italy, and grown in Poland. 

Martha Rose Shulman praised them in the New York Times: "Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn’t slip off when you soak them."

Cooking Suggestions

Pot beans, soups, pasta e fagioli, casseroles, cassoulet, salads, dips

From the Rancho Gordo Kitchen

These oddly grand beans can be enjoyed in salads, tossed with wild mushrooms, or even pureed for a unique filling for ravioli and other stuffed pastas. You can push things even further and enjoy a superior creamy bean that needs only a few shavings of Parmesan and a drizzle of your best olive oil. Naturally, they’d be great in soups but don’t forget them in a chile sauce. A true alternative to meat.

Cooking Instructions

Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

Similar to

Cassoulet, Large White Lima, Gigande, Corona

Latin name

Phaseolus coccineus

Country of origin

Poland

"I use Rancho Gordo for my heirloom purchases. It is really worth getting to know these delicious, beautiful beans."

Martha Rose Shulman

New York Times

Royal Corona Bean

$ 7.50
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price. 

Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

Express Shipping?

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The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.

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