SLOW-COOKED CORONA BEANS with ROSEMARY and LOTS of GARLIC

SERVES 6 TO 8 AS A SIDE DISH

Rancho Gordo grows some of our favorite heirloom beans. Their Corona beans have a meaty texture and a flavor closer to buttery than beany. Their thick skin can even crisp up in a hot pan. We love to cook these in a big cast-iron pot—sometimes over a wood fire when we’re grilling other foods. If you can’t find Coronas, go for gigantes, a similar heirloom bean. Either way, make a big batch. Serve some beans as a side dish or antipasto with a drizzle of good olive oil and some baguette. You can blend up the remaining beans with some stock or olive oil for an incredible “butter” to use as a dip, spread, or creamy sauce (see the Option). The Corona butter is what we serve with our King Oyster Scallops (here). —CHAD

1 pound dried Corona beans

About 8 cups Vegetable Stock (here) or store-bought low-sodium

8 cloves garlic, chopped coarse

3 to 4 sprigs fresh rosemary

2 bay leaves

2 dried red chiles, such as cayenne

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Soak the beans overnight in water to cover.

Drain the beans and place in a large heavy pot or Dutch oven. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat so the liquid simmers, cover, and simmer gently until the beans are tender, about 1 hour. Test by pressing one bean on a cutting board: It should crush easily but not be mushy. (While the beans are cooking, check the liquid level now and then; you may need to add a bit more stock or water to keep the beans covered during the entire cooking time.)

Serve hot with some of the cooking liquid.

OPTION

CORONA BEAN BUTTER: After cooking the beans, remove the rosemary, bay leaves, and chiles. Transfer half of the beans and their liquid to a bowl or stand blender, add 1/3 cup olive oil, and blend until very smooth. Use immediately or refrigerate for a few days, then spread anywhere just like butter. Makes about 2 cups.