Ingredients

• for cooking the beans:  
• 1½ cups dried corona or gigante beans, soaked overnight
• 1 shallot, cut in half 
• 2 bay leaves 
• 1½ tablespoons salt 
• for herby green sauce:
• 2 garlic cloves
• ¾ cup fresh parsley
• 1 tablespoon drained capers     
• grated zest of a lemon
• 1 tablespoon of lemon juice
• 1/2 cup of olive oil
• freshly ground black pepper and salt to taste

Method

Soak the beans overnight. Drain beans and transfer to a large pot. Cover with water by at least 2” and add shallot, bay leaves, and 1½ Tbsp. salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1½–2 hours. Let beans cool in liquid.

For the herby green sauce. Place all the ingredients into your food processor and pulse a couple times. It’s better if the ingredients aren’t completely blended – you just want them finely chopped.

Mix the beans with the sauce. Enjoy!