Basic Fresh Shelled Beans
Recipe type: Side Dish
Yield: 6-8 servings
Make Tuscan beans by adding a few cloves of crushed garlic, 2 T olive oil, and a bay leaf to a pot of cranberry or Lima beans. Using the slow cooker makes this dish even easier.
  • 3 cups fresh shelled beans = 1 pound shelled = 2 pounds in pods
  • 1 t oil (optional)
  • Salt
  1. Shell and wash the beans.
  2. In a large heavy sauce pan, add beans and enough water to cover by 2 inches.
  3. Add oil to prevent foaming.
  4. Cover and bring to a boil. Immediately reduce heat and simmer covered on low heat until tender—15 minutes for small beans, 25 minutes for medium sized, and 35 minutes for large beans like cranberries. Test for tenderness often.
  5. Alternatively, place all of the ingredients in a slow cooker and cook on low for 4 - 6 hours or high for about 2 hours.
  6. When beans are tender, remove lid, drain excess liquid if desired, stir in salt to taste and serve.
Recipe by Local Global Kitchen at