Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon
If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices. Try this healthy and delicious side dish, a Food and Wine staff favorite! MAKE AHEAD: The beans can be refrigerated overnight. Bring to room temperature before serving. Recipe by Engin Akin from Engin's Empire (Food and Wine, April 2001)
- 2 lbs fresh cranberry beans, shelled (4 cups of shelled beans, You can also used canned cranberry beans)
- 1/3 cup extra-virgin olive oil
- 3 medium onions, finely chopped
- 3 medium tomatoes, peeled seeded and finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cinnamon
- 3 cups water
- 2 tablespoons chopped parsley
Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
Heat the olive oil in a large skillet. Add the onions and cook over low heat until softened, about 10 minutes. Add the tomatoes and simmer over moderate heat until the juices have evaporated, about 4 minutes. Add the garlic, lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
Add the beans and water to the skillet and bring to a boil. Simmer over moderate heat until the liquid has reduced to a glaze, about 20 minutes. Season with salt and transfer to a bowl. Serve warm or at room temperature, sprinkled with the parsley.