Hey! I’m on my way to Chicago right this minute! I’ll be there for a whole week for work. These past few months have been crazy busy planning and getting everything ready for a big trade show. There have been way too many consecutive days of free office pizza lunches at my desk without a gulp of fresh air or sunshine all day. Really ready for a little spring cleaning in my life mentally, physically and everything. Hopefully I’ll have some time outside of the convention center to checkout chi-town – I’ve never been! If you’ve been you should totally leave a comment with your favorite restaurant recommendation! There are so many yummy places I can’t wait to checkout! I heard the pizza in Chicago is so thick and saucy it requires a fork and hey! so does this toast situation. A big ol’ fork to scoop up these gigantic beans. I was obsessed with these corona beans the minute I saw them and had to order some right away. They are huge, buttery, meaty, tender – everything I want in a bean and more. They are delicious as a salad dressed with this green herby sauce or piled high on top of this garlic toast with mushrooms and egg.
-
Step 1
Place all the ingredients for the herb dressing 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.
-
Step 2
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.
-
Step 3
Mix together the ingredients for the mushroom marinade. Clean mushrooms with a towel or soft bristle brush – not water. You want them to soak up this flavorful sauce. Marinate for about 30 min. Place mushrooms, including marinade into pan. Sauté until golden brown.
Ingredients for the Herbed Corona Beans
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 anchovy fillets packed in oil or two teaspoons liquid aminos
2 garlic cloves
¾ cup fresh parsley
1 tablespoon drained capers
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
½ cup olive oil
freshly ground black pepper, salt to taste
Ingredients for the Marinated Mushrooms
10 oz of your favorite mushrooms, I used shiitake
1/4 cup olive oil
1/4 cup white balsamic vinegar
1 shallot, finely sliced
1 garlic clove, minced
1 sprig of thyme
1 sprig of rosemary
your favorite bread for the toast and two garlic cloves + 2 eggs for assembly
Directions
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.
For the mushrooms: Mix together the ingredients for the mushroom marinade. Clean mushrooms with a towel or soft bristle brush – not water. You want them to soak up this flavorful sauce. Marinate for about 30 min. Place mushrooms, including marinade into pan. Sauté until golden brown.
For the creamy garlic just toast on low heat in a pan with a little olive oil until light brown and soft and then spread it on your toast. Assemble toast as shown, topping with a fried or poached egg.
Notes
Bean recipe from here.
I’ve made these yummy mushrooms previously here.
More yummy beans on toast inspiration right here!