Around the store, Gay is nothing short of famous for her unique style of cooking beans. It's something she does A LOT with mouthwatering results. Ditch the cans, forget about soaking overnight—this recipe is a game changer.

1. Preheat oven to 350. Rinse beans (don’t soak!). We recommend any of Rancho Gordo’s heirloom beans—available at our Gourmet Marketplace. (Don’t use old stale pantry beans.) 

2. Put beans in a dutch oven and cover with 2 inches of water. Add 1 small whole onion, 1 bay leaf, and several sprigs of fresh thyme. Or, if you want to add a little spice, substitute thyme for crushed red pepper (we’re big fans of Starlight Spice company’s chemical and pesticide free spices—also available at our Gourmet Marketplace).

3. Cover pot and put the oven. While the beans cook, prepare your soffrito or mirepoix using onion, carrot and celery or any combo of finely diced veggies that you have on hand.

4. After 2 hours, check the beans. When they are close to done, season with salt for the last 10 minutes of cooking. The beans are ready if they are retaining their shape and are tender. When the beans are done cooking, drain the cooking water and stir in your mirepoix. IF YOU PLAN TO STORE YOUR BEANS-DO NOT DRAIN THE WATER. They are best stored in the cooking water.

What you do next is up to you! The possibilities are endless with this recipe. The beans can be eaten as a side dish as is; served with roasted veggies, a piece of grilled salmon or steak; or put them in a baking dish with diced tomatoes, bread crumbs and a little parmesan and bake at 350 for 45 minutes for “Beans Au Gratin”. Add to soups, toss with greens, add rice and corn...We suggest experimenting with your seasoning profile and trying the full line of Rancho Gordo beans.