Corona Bean and Rhubarb Stew
This recipe is roughly based on an Iranian recipe rich in spices and herbs. The abundant fresh herbs are sautéed with the rhubarb concentrating their flavor before adding to the braised Corona beans as a finishing touch. The herbs and rhubarb add a fragrant lift to the otherwise earthy and spicy beans.
4 servings
INGREDIENTS:
8 ounces dried corona beans (about 1 ½ cups) soaked overnight in filtered water
4 tablespoons extra virgin olive oil, divided
2 ½ cups yellow onion, peeled, medium diced (about 1 large onion)
¼ teaspoon saffron, crumbled
1 teaspoon cinnamon
½ teaspoon fresh ground black pepper
3 to 4 cups vegetable or chicken broth
1 large bunch flat-leaf parsley leaves (about 1 cup), minced
1 bunch fresh mint leaves (about ½ cup), minced
3 large stalks red rhubarb cut into 1” pieces on the bias
2 teaspoons allulose
3 tablespoons lemon juice
1 teaspoon sea salt
DIRECTIONS:
1. Cover the dried beans with hot filtered water two inches above the beans. When cooled, refrigerate overnight to rehydrate beans.
2. Preheat the oven to 350°F.
3. Heat two tablespoons olive oil in a heavy gauge braising pan. Add the onion. Lightly brown over medium-high, about five to six minutes. Add the saffron, cinnamon, and pepper, cooking until fragrant, for another minute.
4. Deglaze with three cups of vegetable broth, stirring with a wooden spoon to incorporate the caramelized bits stuck to the bottom of the pan called “fond.”
5. Add drained corona beans and bring to a boil with the lid on, then transfer to the preheated oven.
6. Stir every thirty minutes, braising for two-and-half to three hours or more. Continue cooking until the beans turn from opaque white to transparent light brown and are very soft. The stock will become thickened. If too thick, add more broth.
7. When the beans are almost tender, begin the herb and rhubarb mixture. Heat two tablespoons of oil in a non-reactive saucepan over medium heat. When it slightly ripples, add the parsley and cook, often stirring, until fragrant and slightly darkened, about eight minutes. Add the mint and rhubarb and cook until fragrant, about five minutes. Finally, add the allulose and lemon juice.
8. When the beans are tender, remove them from the oven and add the herb and rhubarb mixture.
9. Taste, Think, Transform with salt and/or lemon juice if needed. Divide into four bowls and serve hot.
Note: The herbs can be pulsed in a food processor
Corona Bean and Rhubarb Stew
Ingredients
- 8 ounces dried corona beans (about 1 ½ cups) soaked overnight in filtered water
- 4 tablespoons extra virgin olive oil, divided
- 2 ½ cups yellow onion, peeled, medium diced (about 1 large onion)
- ¼ teaspoon saffron, crumbled
- 1 teaspoon cinnamon
- ½ teaspoon fresh ground black pepper
- 3 to 4 cups vegetable or chicken broth
- 1 large bunch flat-leaf parsley leaves (about 1 cup), minced
- 1 bunch fresh mint leaves (about ½ cup), minced
- 3 large stalks red rhubarb cut into 1” pieces on the bias
- 2 teaspoons allulose
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
Instructions
- Cover the dried beans with hot filtered water two inches above the beans. When cooled, refrigerate overnight to rehydrate beans.
- Preheat the oven to 350°F.
- Heat two tablespoons olive oil in a heavy gauge braising pan. Add the onion. Lightly brown over medium-high, about five to six minutes. Add the saffron, cinnamon, and pepper, cooking until fragrant, for another minute.
- Deglaze with three cups of vegetable broth, stirring with a wooden spoon to incorporate the caramelized bits stuck to the bottom of the pan called “fond.”
- Add drained corona beans and bring to a boil with the lid on, then transfer to the preheated oven.
- Stir every thirty minutes, braising for two-and-half to three hours or more. Continue cooking until the beans turn from opaque white to transparent light brown and are very soft. The stock will become thickened. If too thick, add more broth.
- When the beans are almost tender, begin the herb and rhubarb mixture. Heat two tablespoons of oil in a non-reactive saucepan over medium heat. When it slightly ripples, add the parsley and cook, often stirring, until fragrant and slightly darkened, about eight minutes. Add the mint and rhubarb and cook until fragrant, about five minutes. Finally, add the allulose and lemon juice.
- When the beans are tender, remove them from the oven and add the herb and rhubarb mixture.
- Taste, Think, Transform with salt and/or lemon juice if needed. Divide into four bowls and serve hot.
Notes
The herbs can be pulsed in a food processor
Nutrition Facts
Calories
265.27Fat (grams)
14.9Sat. Fat (grams)
2.07Carbs (grams)
26.89Fiber (grams)
6.19Net carbs
20.7Sugar (grams)
5.74Protein (grams)
8.49Sodium (milligrams)
1360.46Cholesterol (grams)
4.11The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.