1 lb fresh cranberry beans, shelled ( about 1 1/2 cups shelled)
6 garlic cloves, whole
2 tbs extra virgin olive oil
1/2 tsp red hot pepper flakes (or to taste)
1/2 tsp fresh thyme
2 cups water
2 bay leaves
1 tsp salt
In a deep skillet, cook garlic in olive oil at medium heat. Tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Cook for about 3 minutes or until it starts to get a slight golden color (make sure it doesn’t burn!)
Add red hot pepper flakes and thyme and cook for another 2-3 minutes until golden.
Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes
Add water, bay leaves and salt. Bring to a boil for about 5 minutes uncovered.
Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy.
These are delicious plain, served over rice or with a nice crusty bread.