Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon

READY IN: 1hr
Recipe by NcMysteryShopper

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)

Top Review by mariposa13

This makes a lot, so you may need to reduce if you want a smaller batch.

Ingredients Nutrition

Directions

  1. Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
  2. 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.
  3. 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.

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