Cranberry beans, aka borlotti beans, are thin-skinned and produce a really nice broth, so don't discard it!
These beans do not need soaking overnight, because they're fresh! Jordan's favoured method: put your dry beans in a dutch oven or other oven-safe pot, cover with 2-3 inches of water or stock, optionally add herbs and/or pork, bring to simmer on stove, then cover and place in a 350F oven for 1.5 to 3 hours until fork tender. For no fuss, salt them at the outset; to satisfy the purists, salt them halfway through instead. Yum!