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Corona Beans with Lemon, Olive Oil and Garlic Recipe

A simple recipe for Corona Beans - giant butter beans seasoned with olive oil, garlic, fresh herbs, and lemon zest. Serve as a vegan main dish or side dish or add to salads, soups and Buddha Bowls.

4.9 from 145 votes
130 mins
Total Time
8
servings
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Corona Beans with Lemon, Olive Oil and Garlic

How to Make the Best Corona Beans with Lemon, Olive Oil and Garlic

These Corona Beans with Lemon, Olive Oil and Garlic are a celebration of simple, wholesome ingredients. Giant butter beans—also known as Royal Corona, Gigante, or lima beans—become tender and creamy after a slow simmer with aromatics, then get dressed in fruity olive oil, bright lemon zest, and fresh herbs. It’s Mediterranean comfort food at its finest.

What makes this dish so special is its versatility. Serve it warm as a hearty vegan main course, alongside grilled fish or roasted chicken, or let it cool and toss it into salads and Buddha bowls. The beans absorb all those wonderful flavors from the cooking liquid, and the finishing touches of olive oil and lemon bring everything to life.

Don’t skip the soaking step—it’s essential for achieving that creamy, melt-in-your-mouth texture. And if you have some chermoula, gremolata, or zhoug on hand, a spoonful stirred in at the end takes these humble beans to an entirely new level.

Corona Beans with Lemon, Olive Oil and Garlic

Corona Beans with Lemon, Olive Oil and Garlic

A simple recipe for Corona Beans - giant butter beans seasoned with olive oil, garlic, fresh herbs, and lemon zest. Serve as a vegan main dish or side dish or add to salads, soups and Buddha Bowls.

4.9 from 145 votes
CourseSide Dish
CuisineMediterranean
Keywordbutter beans, corona beans, gigante beans, lima beans, vegan beans
Prep Time10 mins
Cook Time120 mins
Total Time130 mins
Servings8 servings
Calories329kcal
AuthorAlex Raeburn
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Ingredients

Beans

Finishing

Instructions

Cook the Beans

  1. Soak beans in ample salted water for 6-24 hours. Drain.
  2. Place soaked beans in a large dutch oven and cover with 3-4 inches of water. Add salt, celery, garlic, onion, bay leaves and herbs.
  3. Bring to a boil, lower heat and cover, simmering until tender, about 1½-2 hours.

Finish and Serve

  1. Drain, saving a cup of liquid, and remove aromatics. Place in a serving dish or back into the pot, adding back ½ cup to 1 cup of the warm cooking liquid.
  2. Drizzle with olive oil, lemon zest, fresh Italian parsley and add salt and pepper to taste. Add Aleppo chili flakes if you like for heat.
  3. Optional: For an extra burst of flavor stir in a couple tablespoons of chermoula, gremolata or zhoug!

Notes

  • Soak the beans for at least 6 hours, but up to 24 hours for best results.
  • This recipe can also be made in an Instant Pot for faster cooking.
  • Save some cooking liquid to keep the beans moist when serving.
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