My cousin, Bria, asked if I'd tried Corona Beans. Not only had I never tried them before, but I searched among the beans I'd ordered and I didn't have them. A quick trip to amazon.com quickly changed this.
Sadly, I forgot to snap a picture of them before I soaked them. But here they are post over-night soak...
The recipe I was modeling after was also the recipe my cousin, Bria, recommended. It can be found here, as part of Cookbooks 101. Since proper preparation of kale is something I find hard to manage with four small children, I used a package of pre-prepped "Baby Kale", which was exactly the time saver I needed. Incidentally, I also found a very similar recipe (but without the beans) inside the package...
In the end, I created a hybrid of the two recipes...
Pan-Fried Corona Beans with Baby Kale
- 12 oz cooked Corona Beans
- 11 oz pre-packaged "Baby Kale" (or equivalent washed/stemmed kale)
- 5 cloves garlic
- oil for frying (olive or your choice)
- salt, to taste
- Cook your Corona Beans (see above)
- Warm a skillet with oil. Add beans in a single layer. Cook 3-4 minutes then turn/stir to other side and cook 3-4 minutes more (beans will be slightly crispy). (The 12 oz took two 12" skillet batches to fry.) Remove beans to side.
- Meanwhile, crush garlic cloves.
- Add another thin coating of oil to pan (or use another pan). Once the pan is warm, add garlic for ~30-45 seconds.
- Add the entire 11oz of baby kale. Cook until wilted.
- Add beans back to kale and mix, thoroughly.
- Salt to taste.
- Serves beautifully over rice.
Pan-frying the two batches of Corona Beans...
Wilting the kale with the garlic...
Add the pan-fried beans to the kale...
Ready to serve...
Plated with rice...
This was superb. I will be placing an order for more Corona Beans this week. I can no longer imagine not having them in my pantry. This was one of the best dishes I've made in ages. While I greatly enjoyed the Christmas Lima Beans from Week 3, this, I believe, is my new favorite bean!
Have a great week!