California Corona Bean

Unique crop of California-grown runner beans.

We've used European Corona seed stock in our California fields, and the result is a rich, creamy bean. This successful experiment brings one of our most popular beans back to the Americas from Europe. It wasn't an easy crop, but the flavor and texture make it worthwhile.

If you like our Royal Coronas, you're likely to love them. They are similar but the California terroir adds a special something that is both familiar and new. 

Very limited production.  

Use in salads, soups, or just top cooked beans with your best olive oil, flaky sea salt, and freshly ground pepper. These giant beans also shine in a simple tomato sauce smothered with freshly grated Parmesan cheese and fresh herbs.

Cooking Directions: Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.