Prep 10 mins
Cook 50 mins
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.
This makes a lot, so you may need to reduce if you want a smaller batch.
Very fresh tasting. Nice and light. Peeling and seeding the tomatoes was a pain, but it was worth it b/c it was right for the dish. Seemed a little one-dimensional. Would be best as a starter, or with added chicken for the carnivores. I didn't have enough cranberry beans, so I used half canned aduki beans. Tasted fine.