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Florentine Corona Beans

Ah, corona beans! Huge, plump, ivory-colored beans with a rich flavor and a tender, meaty texture – they’re a wintertime favorite around our house. This recipe is based on a traditional Tuscan dish that was cooked in a glass vessel tucked into the hearth embers at night. As the family slept, the beans slowly cooked and were ready to eat the next day. Although few of us have hearth embers on a regular basis, it remains a nourishing, delicious meal that’s exceptionally easy to prepare. If you have a stove that you can set to come on in the afternoon, you can come home to the rich, soothing aroma of Florentine Corona Beans. Crack open a bottle of 2009 Felsina Chianti Classico or 2006 Siro Pacenti Brunello di Montalcino Pelagrilli, serve the beans with a good crusty bread, close your eyes and be transported to the golden hills of Tuscany. Buon appetito!

Florentine Corona Beans
Serves 6-8

1 lb dried corona beans
4 oz Prosciutto de Parma, cut into short, thick slices
¼ cup good fruity olive oil
3-4 Italian plum tomatoes (canned are fine!)
2 cloves garlic, peeled & smashed
7-8 sage leaves
Salt & pepper

Soak the beans overnight.

Heat the oven to 375. In a bean pot or covered casserole dish, cover the beans with cold water. Use enough to come above the beans by about ½”. Add Prosciutto, oil, tomatoes, garlic, and sage, plus salt and pepper to taste. Cover and bake until the beans are tender and have absorbed most of the liquid – about 2 hours, give or take a few minutes. Taste again for salt, serve, and enjoy!