Fresh beans are something that you’ll never at the grocery store. The red speckling of the cranberry beans is pretty, but will fade when you cook them. Being fresh, they cook much quicker than dry beans would. To cook these, first sauté a bit of shallot, onion, and/or garlic in a pot until fragrant. Then add the beans and enough water cover. Bring the pot up to a boil, reduce to a simmer and cook for ~ 20 mins or until the beans are soft. You can add any other seasoning, veggies, vinegars, as you’d like.