Fried Corona Beans with Garlic & Sage

Large white beans known as corona, or crown, are a favorite in Italys Piedmont region. Here, the beans are simmered until tender, then tossed with flour and quickly fried.

Ingredients

Directions

Pick over the beans, discarding any misshapen beans and stone. Rinse the beans and drain. Place in a bowl, add water to cover generously and let soak overnight.

Drain the beans, place in a Dutch oven and add water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the beans are soft, about 2 hours. Stir in the 1 Tbs. salt. Let the beans cool, then drain well.

In a deep sauté pan over medium-high heat, cook the pancetta until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate and reserve the fat in the pan.

Return the pan to medium-high heat and warm 4 Tbs. of the olive oil in the pan. Add the garlic and sage leaves and cook until the garlic turns golden, 30 seconds to 1 minute. Using a slotted spoon, transfer the garlic and sage to paper towels.

On a baking sheet, combine the flour, the 2 tsp. salt and the pepper. Toss the beans in the flour mixture, shaking off the excess. Return the sauté pan to medium-high heat. Working in batches, fry the beans, turning once, about 2 minutes per side. Transfer to a paper towellined plate, then place in a bowl. Add the pancetta, garlic, sage and the remaining 1 Tbs. oil and season with salt. Transfer the beans to a platter and serve warm. Serves 6.

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