Cooked a pot of Rancho Gordo Cranberry beans today. I soaked them for 6 hours. They took about 3 1/2 hours to cook on the stove. The bean broth created is one reason these beans are so popular. Just the onions, celery, carrots and garlic simmered with the beans and a little sea salt. I’ll serve them with some of my cornbread casserole (in the freezer from casserole class). My husband, who isn’t a big bean fan, told me he wanted a bowl of these beans. | Chef Julia