Fresh shelling beans are best when they are simply prepared.
For basic preparation: Cover fresh cranberry beans with water in a 3 – 4 quart pan. Bring to a boil and simmer for about 15 minutes. (Tip: Fresh beans cook much faster than dried. Tasting is a good way to determine if they are done. Spoon a few beans out and let cool for a minute before testing. If there is no raw taste or feel, they are ready.) Drain and season with salt and freshly ground pepper. Serve at room temperature drizzled with olive oil, a big squeeze of lemon juice and chopped fresh parsley. They make a great addition to a mix of cheeses and olives for an appetizer or a lovely salad by adding a few leaves of arugula, shavings of pecorino or Manchego cheese and drizzling with a mild red wine vinaigrette.
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