Cranberry Beans

1. 1

   Wash leek greens well in a bowl of cold water, then lift out and drain well.

2. 2

   Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.

3. 3

   Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes.

4. 4

   Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried.

5. 5

   Discard bouquet garni, and discard onion and chile if desired.

6. 6

   Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt.

7. 7

   Drizzle with oil and sprinkle with mint and thyme.

No additional tips available.