Optional step: You can soak the beans in a pot of water overnight, but because Rancho Gordo beans are fresh, Sando thinks this is unnecessary.

Preheat a Dutch Oven over medium-low heat. Add the olive oil and allow it to get hot before adding in your onion, celery and carrot. Sauté until fragrant and soft but not brown, about 3-5 minutes. Add in the garlic and cook for another minute.

Pour in the beans and cover them with 2 inches of water. Turn heat up to medium.

Bring to a boil, uncovered, and keep it there for about 10 minutes. When the water is boiling, add a pinch of salt.

Reduce to a gentle simmer, and cover with the lid slightly ajar, letting it simmer for 1 to 2 hours, until the beans are soft. Make sure to check the beans every 30 minutes or so. I usually find that because they are so fresh, most Rancho Gordo beans cook within an hour.

Remove from heat and add more salt and pepper to taste.

Pour through a fine mesh strainer, reserving the broth if desired. Discard vegetables, and keep broth and beans separate.