1 package of Royal Corona Beans (Rancho Gordo)
Soak overnight, drain and rinse
1 Shallot or small Onion diced
4 Cloves Garlic diced
1 Stalk Celery
4 Large Carrots sliced & some quartered
4 small Finish Potatoes sliced
3 large Tomatoes diced, seeded
EVOO
Malton Salt/Pink Salt
Paprika
Fresh Rosemary (aromatic)
SUN-DRIED TOMATO PESTO
1 Jar Sun-dried Tomatoes
1 clove garlic diced
Dash of EVOO
Blend and serve.
Garnish: Sautéed Kale and Mushrooms
Serve with Garlic Lodge Bread with Basil Pesto and Sun-dried Tomato Pesto
Garnish; Sun-dried Tomato Pesto and EVOO (Organic Rallis EVOO), Maldon Sea Salt (smoked was amazing)
Sauté onions, add carrots and cook for 5, add potatoes, celery, tomatoes and garlic and cook for 10. Add the beans with water to cover, boil for 15 minutes, add the large sprig of fresh Rosemary, Bay leaf, then simmer gently for approximately 1-2 hours, checking for doneness, pink salt.
I’ve never been in love with a bean like this one, the taste was beyond royal. Someone said I looked like an Empress yesterday, so that’s where the title came from, lol I don’t know why I just had on a long black maxi dress with lace. It was very kind! Since this is fit for royalty, this is for you 😉 the taste of this dish was mind-blowing. The sun-dried tomato pesto added such depth and the broth was amazing the paprika and smokey Maldon salt.
