Fresh Cranberry Beans with Olive Oil & Garlic

1 lb fresh cranberry beans, shelled (about 1 1/2 cups)
6 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. red pepper flakes, to taste
1/2 tsp. fresh thyme
2 cups water
2 bay leaves
1 tsp. salt, to taste

Cook garlic in olive oil over medium heat, tilting the pan so the oil is deep enough to cook the garlic evenly. When garlic starts to turn slightly golden, add red pepper flakes and thyme; cook another 2-3 minutes, until golden. Add shelled beans, mixing well to coat evenly, and cook for 3-4 minutes. Add water, bay leaves, and salt. Boil about 5 minutes uncovered, then turn down the heat, cover, and simmer until beans are tender but not mushy, about 20 minutes. Serve over rice or with nice crusty bread.

From Locally Famous Cook Colleen Smith, who plans to try it again this week with fresh black beans. She found it at May I Have That Recipe

Index to all blog posts.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.