Recipe courtesy of Michael Lomonaco

White Beans and Saffron

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  • Yield: 8 to 12 servings
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2 pounds dried large corona beans, soaked overnight in water in refrigerator

5 quarts water

3 bay leaves


4 tablespoons Spanish olive oil

2 large white onions, finely diced

3 cloves garlic, finely chopped

1/2 cup finely chopped flat leaf parsley

1 teaspoon saffron stems

Ground black pepper


  1. Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.;