These bad boys are wonderful to eat whole and a pleasure to use in recipes like this stew. They might take a little longer to cook than their little brothers but take extra care to cook them so they don’t crack and get all ugly on ya and, we promise, the end result is well worth the time. If you want to buy them online, check out Rancho Gordo. Their quality is impeccable (and no we’re not being paid to say that).
Ever since the release of Ninja Mildred we now have to fight for space outside to photograph. Or at least bribe her for some space, which literally costs us peanuts.
The trick here with the Corona beans (if you are using dried) is to cook them until they are al dente (firm to the bite but not soft). This is because the beans are going to continue to simmer and cook for an additional two hours after that, so you don’t want to hammer them straight out of the gate. If pressure cooking or a crockpot is more your style, those methods will work well in this recipe too!
