Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon

Total Time
1hr
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)

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.
Most Helpful

4 5

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

3 5

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.