Step 1

Shell the cranberry beans, rinse and drain

Step 2

Heat the olive oil in a deep skillet over medium heat. Add the garlic and  tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly.  Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)

Step 3

Add the red hot pepper flakes and thyme and cook for another 2 minutes

Step 4

Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes

Step 5

Add 2 cups of water, bay leaves and salt. Bring to a boil for about 5 minutes, uncovered

Step 6

Turn down the heat and simmer, covered, for about 20 minutes or until the beans are tender but not mushy. (See Note 2).  You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until thy soften. Taste and adjust the seasoning if needed (take into consideration that, as the beans, cook the flavor and saltiness concentrates. Do not oversalt!)

Step 7

Mash the garlic into the cooking liquid ( It should be very tender and mash easily. These are delicious eaten plain, served over rice or with crusty bread