Pantry Challenge – Corona Beans and Tuna

Dear Fellow Foodies:

More from the pantry challenge. We just brought in some amazing dried beans from Italy. The following recipe is so simple it’s almost comical. All you need to do is open two packages and one jar and have an incredible meal for 14 people. Crazy huh? The only items we had to pick up at the grocery store were parsley and cherry tomatoes. If it was summer, these items could have come from the herb garden on the deck. This recipe uses Corona beans. These huge plump beans are similar to the Coco Blancs you find in France or the Giganta beans found in Europe. Known as the “poor’s meat” these beans are creamy and hearty. With the addition of Spanish Bonito Tuna in oil, this was a very satisfying meal hitting all the right notes. Even meat and potato folks would enjoy this!

This also is a wonderful gluten free meal. Since the Corona beans are high in protein, this would also make a great vegetarian meal, just omit the tuna.

corona beans

Corona Beans with Spanish Bonito Tuna

One Bag of Corona Beans – soaked overnight

One Jar of Spanish Bonito Tuna

One package of Boscaiola Dried Pasta Sauce from Italy

Parsley – chopped fine

Cherry tomatoes – cut in half

Salt and Pepper


When cooking any kind of bean you need to soak them overnight for best results. The instructions on the packet of beans recommended soaking for 12-14 hours and cooking for 30-40 minutes. After soaking the beans overnight, they actually needed an hour of cooking time to get them creamy enough. Be sure when you are cooking any kind of legume or bean that you don’t salt the water. You know the saying “tough beans”? That is what you will get if you cook them in salted water. Wait until they are almost cooked completely before salting.

Soak the Boscaiola Dried Pasta Sauce in a cup of water and bring to a simmer. Cook off the water from the sauce and reserve. You may add olive oil to this if you like. These dried pasta sauces from Italy are great to have in your pantry for adding to pasta, risotto or in this case, beans.

When the beans are done, taste and season again with additional salt and pepper if desired. Open the tuna and pour the olive oil onto the beans. Crumble the tuna into the beans and add the tomatoes. Add the cooked Boscaiola to the bean mixture. Sprinkle with parsley and drizzle additional olive oil over if you desire.

We were able to have this dish for lunch for several days and also had enough to bring to a friend’s home as a side dish. Ta da!!

Happy Cooking!



1 Comment

  1. March 15, 2013 at 11:43 pm

    We were lucky recipients of this lovely bean and tuna salad. The buttery tendered-skinned beans held their shape beautifully and married well with the mild and flavorful Spanish tuna and Italian spices.
    More please.

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