1 pound fresh cranberry beans
water to cover
Rinse pods well. Shell the larger, older
pods and snap the smaller, younger ones. (The
immature beans are fine to eat as well.)
Place in a small lidded saucepan. Cover
with an inch of water.
Bring to a boil over high
heat, reduce heat to low, cover and simmer until
Use cooked beans in recipes or eat as is
with a little olive oil and salt.
Cover and refrigerate leftovers.