Recipe & Pic from May I Have That Recipe
Serve these beans as a side, pile them up on toast, add to salads or combine them with your zucchini and tomatoes for a mind-blowing vegetarian chili!
1 lb fresh cranberry beans
2 garlic cloves, whole
1 tbsp extra virgin olive oil
pinch of red hot pepper flakes (or to taste)
½ tsp fresh thyme
1-2 cups water
1 bay leaves
¼ tsp salt ( more or less to taste)
Shell the cranberry beans, rinse and drain
Heat the olive oil in a deep skillet over medium heat. Add the garlic and tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)
Add the red hot pepper flakes and thyme and cook for another 2 minutes
Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes
Add 2 cups of 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 the beans are tender but not mushy. You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until they soften. Taste and adjust the seasoning if needed (take into consideration that, as the beans, cook the flavor and saltiness concentrates. Do not oversalt!)