||Sort and rinse before cooking.
Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Cranberry Beans. Liquid should be 1 - 2 inches above top of beans. Bring to a boil; reduce heat and simmer about 1 hour. OR Pressure Cook 8 - 12 minutes.
||Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
Sometimes called shell beans, these cranberry beans are not just beautiful to look at, they are delicious to eat.