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INGREDIENTS 1 pound fresh cranberry beans water to cover DIRECTIONS 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 tender. Use cooked beans in recipes or eat as is with a little olive oil and salt. Cover and refrigerate leftovers. Copyright © 2012 Stefanie Samara Hamblen |
