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 hotpan. We love to cook these in a big cast-iron pot—sometimes over a wood fire when we’regrilling other foods. If you can’t find Coronas, go for gigantes, a similar heirloom bean. Eitherway, make a big batch. Serve some beans as a side dish or antipasto with a drizzle of good oliveoil 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 Coronabutter is what we serve with our King Oyster Scallops.