California Corona Beans

Cooked another bag of Rancho Gordo beans, this time California Corona Beans. They are the largest beans I’ve ever cooked. Cooked in Instant Pot with three whole garlic cloves, two stalks of celery, and two bay leaves, then removed those aromatics after the cooking cycle finished. Will probably get three to five meals out of this batch.

Cooking Beans – I love how the celery, garlic, and bay leaf flavors seep into the cooking liquid, turning it into a fragrant broth that perfectly complements the beans. Those aromatics were selected precisely because they mesh with countless other flavors. After the beans finished cooking, I discarded the aromatics and left the pot on “Warm” for six more hours, allowing the beans to soak up even more of that subtle, herb‑infused goodness.
see – How to Cook Beans in the Rancho Gordo Manner

California Corona beans deliver a pleasing, almost buttery creaminess, paired with a gentle, sweet‑earthy flavor, making them versatile for everything from fresh salads and hearty stews to smooth spreads like hummus. Their texture holds up beautifully across a range of cooking techniques, letting you showcase them in both hot and cold preparations.

Here’s a quick, tasty side I tossed together for my first run with these beans—just a simple sauté, ready to serve.
“So Yummy,” said my wife.

First Meal from A 1-pound bag of beans.

California Corona Beans with Kale

• 1/3 tsp cumin seeds, roast
• 1 tsp favorite cooking oil (I like avocado or Miyoko’s butter)
• 1/4 cup onions or shallots, chopped
• 2 medium garlic cloves, minced
• 2/3 cup dinosaur kale, julienned
• salt or Bragg’s aminos to taste
• 3 Tbsp coconut milk
• 1 cup cooked California Corona Beans with broth

Second Meal from a 1-pound bag of beans.

California Corona Beans with Mushroom & Kale

• 1/2 cut shallots, chopped
• 3 medium cloves garlic, minced
• 1+ cup mushrooms, sliced
• salt or Bragg’s aminos to taste – for mushrooms
• 1 tsp smoked paprika, mixed with 4 items above
• 1 medium carrot, match sticks
• 1 cup packed kale, julienned
• 2-3 Tbsp green peas
• 1.5 -2 cups cooked Corona beans with broth
• TURN OFF PAN AND MIX IN BELOW ITEMS
• 1 tsp fresh oregano
• 1 tsp fresh thyme
• 1 Tbsp fresh garlic chives
• salt or Bragg’s aminos to taste
• Fresh lemon to taste on your individual plate

Tips & Variations

Spicy Kick– Add a pinch of red‑pepper flakes or a drizzle of sriracha when you add the coconut milk.

Citrus Note – Finish with a squeeze of lemon or lime juice just before serving.

Nutty Crunch – Toss in 1 Tbsp of toasted pumpkin seeds or slivered almonds after simmering.

Herbal Twist – Stir in 1 tsp of finely chopped fresh rosemary or thyme with the kale.