I put the shelled beans into a sauce pot, just barely covered them with cold water and added some salt. I brought them to a boil, put on a lid and lowered the heat to a simmer. I set the timer for thirty minutes.
I served the beans as a side dish to grilled Italian sausages with red bell peppers, and fresh sliced Eva Purple Ball tomatoes.
The verdict: The beans were very mealy, much like Lima beans. The flavor was good, but would have been improved with the addition of onion and ham or bacon. I was out of onions, bacon and ham, as we're trying to just eat what is on hand so we don't have to transport any fresh foods south with us. Would I cook them like this again? Maybe. Would I grow cranberry beans just for using as shell beans? No. I'll have to try the dry beans before I make a decision whether or not to save some as seeds for next year.