Fresh cranberry beans, called borlotti in Italian, ae related to the kidney and pinto beans, and are not only one of the prettiest legumes, they are just about the tastiest. The beans tucked inside the dappled shells are either creamy white or beige and cook up into a succulence that can only be called meaty. Parboil in salted water couple minutes, then slowly saute in ev oil with a couple sage leaves and smashed garlic cloves thrown in. Add stock after couple minutes and let braise until meaty and tender.