Cranberry Beans

• 1 leek (green part only)
• 2 Turkish bay leaves or 1 California
• 3 large fresh thyme sprigs
• 3 large fresh savory sprigs
• 3 large fresh parsley sprigs
• 3 1/2 quart water (preferably spring)
• 1 onion, quartered
• 1 small (2-inch) dried hot chile such as arbol, cayenne,or Thai
• 2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight
• 1 tablespoon kosher salt plus additional to taste
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh thyme or savory
• Special equipment: kitchen string

1. Wash leek greens well in a bowl of cold water, then lift out and drain well.
2. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
3. Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes.
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. Discard bouquet garni, and discard onion and chile if desired.
6. Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt.
7. Drizzle with oil and sprinkle with mint and thyme.

turkish, thyme, sprigs, parsley sprigs, water, onion, cayenne, cranberry beans, kosher salt, extravirgin olive oil, fresh mint, thyme, kitchen string

Taken from www.epicurious.com/recipes/food/views/cranberry-beans-107211 (may not work)