Giant crusty and creamy white beans from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

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Notes about this recipe

  • Wlow on September 05, 2025

    9/2025 Fantastic! Finally made this dish after looking at the newspaper clipping from the SF Chronicle for 17 years. Ha! Made with Rancho Gordo royal corona beans as noted in head notes. Unbelievable flavor, though a bit rich… Used chard and beet greens, Miyoko’s plant-based butter, nice olive oil.

  • julesamomof2 on December 12, 2019

    I used canned butter beans and made sure to dry them super well and they held their shape fine and became nicely browned. I would have preferred more swiss chard so would increase it next time, maybe even double.

  • Rutabaga on August 27, 2018

    I used canned cannellini beans for convenience, although Swanson recommends cooking them from scratch for this recipe. The beans still browned nicely on the outside, although it's true that their overall texture was a little mushy when compared with home-cooked. The beans are great on toast. Season well and drizzle on plenty of extra olive oil.

  • TrishaCP on March 15, 2016

    I made this with Spanish judiones and for the most part they got nice and crispy outside and soft on the inside as advertised. Some of the beans did get smushed somewhat-per her photo that seems to be par for the course so I didn't stress too much. I skipped the Parmesan but added hot red pepper flakes (the dish really needed it) and a bit of olive oil.

  • radishseed on October 12, 2011

    Nice add-ins at the end of cooking: chopped tomatoes, chile flakes or hot pepper sauce, and/or vinegar

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