Here's a vibrant, flavorful salad recipe from LA-based Chef Sera Pisani, known for her popular Domenica Dinette popups. The tangy, salty pistachio gremolata is the perfect complement to our creamy Royal Corona beans. We'd recommend doubling it so you have plenty leftover!
For the beans:
- 1 cup uncooked Royal Corona beans
- Olive oil
- 6 cloves garlic, diced
- 1 large shallot, diced
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 tbsp chopped calabrian chile
- 1 spring oregano or rosemary or marjoram
- 8 cups water
- ¼ cup chopped pistachios
- ¼ cup chopped green olives
- 1 packed cup flat leaf parsley leaves
- ⅓ cup olive oil
- Zest and juice of 2 limes
- 1 clove garlic, finely grated or microplaned
- Salt and pepper to taste
Optional: arugula, boquerones or tinned anchovies, tzatziki
Makes 4 servings
- Cover the beans in at least 3 inches of water and soak overnight. This isn’t necessary but I think this helps the beans cook more evenly and helps with texture.
- In a large pot, heat 2 tablespoons olive oil over medium-low heat; add the shallot, garlic, and a sprig of oregano. Sprinkle with a teaspoon of salt and stir frequently until just beginning to caramelize. Add the calabrian chile, paprika, and tomato paste and continue stirring for about 3 minutes until everything is toasted.
- Add the drained beans along with the water, 2 glugs of olive oil, and 1 tablespoon of salt. The broth should taste well seasoned. Gently simmer for 1½ to 2 hours.
- While the beans are cooking, chop your parsley, pistachios, green olives and add to a bowl with remaining gremolata ingredients. Season with salt and pepper to desired taste. When beans are cooked they should be soft and creamy without falling apart. Liquid should be reduced and thickened. For most flavor, refrigerate in broth overnight to let seasoning fully set it.
- When ready to eat, drain beans (reserving broth for flavor opportunities) and toss with gremolata and arugula. Option to serve with boquerones, tinned anchovies, cilantro, a slice of lime and a side tzatziki.