Corona beans (aka sweet white runner beans) are a half-inch long, off-white heirloom bean that cooks similarly to pinto or pink beans. Tender, yet meaty, they’re particularly prized in Italy, were they’re found in such classic dishes as pasta e fagioli.

Dried corona beans are best stored in an air-tight container in a cool, dry place.

Corona beans are a great addition to chilies, soups and stews, but can also be served as part of a side dish or salad. Try pairing them with pasta and/or hearty greens like kale, spinach, or nettles.

Basic Cooking Technique:
To cook corona beans, first soak them overnight. Rinse them and cover them with fresh water in a large pot. Boil for three minutes, skimming any foam that rises to the surface. Then reduce the heat and simmer them (covered) until tender. Corona beans almost triple in size when cooked.

How to Soak & Cook Dry Beans
Bean Recipes