Roast Chicken with California Corona Beans, Green Beans and Eggplant Panzanella with Cilantro & Citrus Dressing

By Daisy Ryan

November 12, 2025

We often joke when we serve beans with different proteins that it’s a bean dish disguised as a “chicken dish” - in essence we take our bean preparations very seriously. So this recipe will focus on the bean salad, use whatever roast chicken recipe you like or even buy your favorite rotisserie chicken and make it easy on yourself (if you roast your own chicken reserve the drippings for later). (This salad is lovely with almost any other protein as well, or just serve it by itself).

California Corona Beans from Rancho Gordo have become one of my absolute favorite beans! They are beautiful, substantial and good for you (just like California itself).

Serves

4-6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

CORONA BEANS

1 lb Corona Beans

1 Ea Head Garlic

3 T Olive Oil + a little extra for coating beans

Any trim from the Fennel you will be using later in the recipe

(Parmesan Rind if you have it and any other “hard” herbs you have lying around)

THE SALAD

1 Ea Head of Frisee

¼ lb of Green Beans

4 - 6 Small Eggplants

1 Ea Loaf of Your Favorite Sourdough or Country Loaf (day old is best)

1 Ea Yellow Onion

CILANTRO CITRUS DRESSING

1 Cup Chopped Cilantro

1 Cup Extra Virgin Olive Oil

¼ Cup Mixed Citrus Zest

¾ Cup Lemon and Lime Juice

¼ Cup Orange Juice

1 T Ground Coriander

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Steps

FOR THE CORONA BEANS
Soak beans night before cooking in ample water, they will almost double in size
Strain them from soaking water and then add to a heavy bottomed pot (dutch oven works) and cover with 2-3 inches of water. Add all the other ingredients to the pot as well.
Bring water up to a strong simmer and then turn flame down to low (there should be very little movement in the water).
Stir beans whenever you think of it. They will take anywhere from 1 hour to three hours depending on your flame, your pot, and the overall freshness of the beans themselves ( I know this is a large window, but it's still not as bad as the guy coming to fix your dishwasher). Yes you can do them in a slow cooker overnight or however else you like to cook beans.
I add salt once the beans start to soften, don’t be shy with the salt but also don’t salt it as if it were pasta water, I would say approximately 4 T.
When you taste the beans to see if they are ready taste at least three because they vary in cook time. They should be creamy and have no graininess when you roll them around on your tongue.
Shut off flame and let beans cool down in liquid.
Strain the beans gently out of liquid using a slotted spoon so they don’t break apart. Coat them lightly with olive oil and then either store them in an airtight container or reserve until you make your salad.
FOR THE REST OF THE SALAD
Pre-Heat Oven to 375
FRISEE - Wash and dry. Store in refrigerator either in your salad spinner or in a bowl covered with a damp paper towel
GREEN BEANS - Blanch quickly in salty water just to slightly soften and bring out green color. You want the green beans to be crunchy. Then cut into pieces about the length of the Corona Beans.
EGGPLANT/ ONION - Cut eggplant into cubes roughly the size of the Corona Beans. Dice onion into the same size pieces. Toss them in enough olive oil to coat and even slightly saturate them. Season with salt. Roast on a sheet tray lined with parchment paper or foil until eggplant is soft and creamy (remember everyone's ovens work differently so your eggplant could take a little less or a little more time- I am just providing you with a guideline).
BREAD - Tear out the soft center of the bread into pieces , again, around the size of the beans. Coat them in a similar manner with olive oil and salt like you did the eggplant. Roast for Approximately 5 minutes or until golden and crispy on the outside and soft on the inside.
FOR THE CILANTRO DRESSING
Add all the ingredients to an airtight container.
Shake vigorously just before serving and pour over and toss salad.
WHEN READY TO SERVE
Add all ingredients to a large bowl and toss. This can be served as a warm salad or a cold salad. Taste for salt, pepper and acid. Add more lemon juice if needed or you can use vinegar (it's not a picky salad). If you roasted your own chicken and saved the pan drippings pour those over the salad as well!