Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans Recipe

• 1 cup shelled Cranberry beans from about 1 pound of pods or any white beans
• 1 medium red onion roughly chopped
• 4 cloves garlic minced
• 1 -2 baking potatoes cut in large chunky pieces
• 2 cups brussels sprouts base cut off and large ones halved
• 1 lemon sliced
• fresh herbs: rosemary and thyme 3-4 sprigs
• pinch of red chilli flakes
• 2 tbsp extra virgin olive oil
• Salt and black pepper to taste

Directions