This large white bean, corona judiones, is a member of the runner family phaseolus coccineus. Dried corona beans are already about half again as large the typical white runner, and when cooked, they almost triple in size! This is one reason this heirloom bean has often been called the "poor man's meat." Preparation Suggestions When we first tasted the coronas, we braised them in a simple puttanesca sauce, and they were heavenly, a perfect vehicle for sauce. Their impressive size makes them a natural for an antipasto plate, dressed with a flavorful vinaigrette. Or try them in this delicious recipe with fennel, olives and a lemon-mint vinaigrette. Why Use Dried Beans? With a little advance planning for soaking time, dried beans are easy to prepare - and you'll really notice the difference in flavor and consistency compared to canned beans. About the Producer These delightful corona beans are grown in Italy by the Brizi family on their Cerqueto farm, located near Acquapendente in northeastern Lazio. The farm has been in the Brizi family for several generations and is now also a center of agriturismo in the region. The Brizi family specializes in bringing new life to traditional local products such as beans, garlic, saffron, fennel, lentils, chickpeas and others. Signore Brizi, his wife and their two children grow all the products on their farm using traditional, natural methods.

1 Lb Bag

Italian Supersize Bean

Tripples in Size

"poor mans meat"

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