Step 1

Sort the cranberry beans, removing broken beans, stones, and any other non-bean material. Put the beans in a strainer, rinse the beans, and set them aside to drain.

Step 2

Pour the beans into an Instant Pot or other pressure cooker. Stir in 8 cups of water and 1 teaspoon of fine sea salt, then add the rosemary sprig and peeled cloves of garlic

Step 3

Pressure cook on high pressure for 40 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or 35 minutes in a stovetop PC. Quick release the pressure in the pot.

Step 4

Remove the rosemary and garlic cloves and discard. Serve the beans as-is in their broth, freeze in their broth for later (see notes for freezing details), or drain and use them as directed in another recipe.