corona bean salad with lemon, basil & garlic, haricot verts and yellow pepper


Having just returned from a lovely spring trip to Paris then Florence, I am enthused by all the incredibly delicious French and Italian food we enjoyed! I’m also eager to see how I could incorporate more of the wonderful ingredients and combinations of flavors in my home cooking.

First up was my determination to source big beautiful Italian Corona beans– so buttery in texture, and seemingly versatile! After I found them locally, of course I wanted fresh basil and garlic with my Corona beans… It’s a wet Spring here in the Pacific NW, so French green beans — haricot verts– were a logical choice too for this bean salad over hardy mixed greens. A bright Tuscan sun yellow pepper, black olives, and red onion rounded out the picture in my mind, with photo here now for posterity. So simple, and so good. (Having enjoyed so much good cheese on our trip, of course I was tempted to garnish this with Pecorino Romano– now in my fridge. I resisted the urge this time, acknowledging it would be tasty.)

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ingredients:

  • 1 1/2 cups dried Corona beans
  • 1 lb haricot verts, chopped 1 in long
  • 1 yellow pepper, chopped
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 6-8 large leaves fresh basil
  • 1 t fresh lemon thyme, diced
  • 1 lemon
  • black olives, quartered
  • fresh ground green pepper to taste

instructions:

Cull then rinse beans, cover with fresh water and allow to soak for 24 hours. Rinse, cover with fresh water, bring to boil, then simmer uncovered for about 1 1/2-2 hours, until beans are soft. Turn off heat, allow to cool in water. Drain, set aside in casserole dish. Saute  garlic for 1 minute in olive oil, then add haricot verts and continue to saute, stirring over medium heat for 2-3 minutes. Add a couple tablespoons of water, cover, reduce heat and simmer until beans are bright green and just slightly softened, about 2-3 minutes. Remove haricot verts to casserole dish. Saute chopped yellow pepper with lemon thyme and basil for about 3 minutes, until bright yellow and slightly soft, add to casserole dish, together with chopped red onion and black olives, stirring all together well. Dress with lemon juice and pulp, a drizzle of olive oil, ground green pepper to taste.

 

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