I love the Italian heirloom bean, called Corona beans or butter beans.
They’re also known as lima beans!!
I was shocked when I found out that these big Italian heirloom beans that I love so much are actually a variety of lime beans, a food that has a terrible reputation.
I was raised thinking that the lima bean is the most disgusting food and no one enjoys lima beans. I was a seriously misguided.
Whether you had a similar experience or you’ve always liked Corona beans, I hope you’ll try out this recipe pairing them with Brassica (aka Cruciferous) vegetables.
Recipe by Katie Mae
Makes 2–4 servings | Ready in 15 minutes | Stores 6 days in fridge
- ½ red onion, thinly sliced
2 cups brussels sprouts, halved and quartered*
¼ cup water
15-oz can chopped fire-roasted tomatoes, no salt added
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon dried thyme
½ tablespoon garlic granules
2 cups broccoli, chopped to bite-size pieces
1½ cups cooked corona or another large bean variety (15-oz can, drained and rinsed)
1 tablespoon aged balsamic vinegar
½ cup fresh basil, thinly sliced
1 lemon, juiced
- Add the onion and brussels sprouts to a large sauté pan over medium heat. Cover and sauté until the onions are translucent.
- Stir in the water and fire-roasted tomatoes, chili powder, oregano, thyme, and garlic. Simmer for 5 to 10 minutes, or until the brussel sprouts are just about tender all the way through.
- Then add the broccoli, beans, and balsamic vinegar. Cook until the brussels and broccoli have your preferred tenderness.
- Just before serving, stir in the lemon juice and fresh basil.
Brussel sprouts that are small or medium in size should be sliced in half, but if they’re larger the sprouts should be quartered. What’s most important is that the pieces are similar in size so they cook evenly.