I had some cranberry shelling beans from my CSA box and made up the difference with some fresh peas. I've used cranberry shelling beans before, but this was the first time I noticed that they are snowy white when you first shell them. Then, after cooking, they turn a deep cranberry color. Hence the name. Perhaps.
1 C fresh cranberry shelling beans
1 C fresh peas
white whole wheat flour, as needed
freshly ground salt
freshly ground pepper
Cook these in a large skillet, making them as large or small as you want. Cook until they are set and browned.