My F&W
quick save (...)

Fresh Cranberry Beans with Tomatoes, Onions and Cinnamon

  • SERVINGS: Makes 5 cups

If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices.

  1. 2 pounds fresh cranberry beans, shelled (4 cups of shelled beans)
  2. 1/3 cup extra-virgin olive oil
  3. 3 medium onions, finely chopped
  4. 3 medium tomatoes—peeled, seeded and finely chopped
  5. 3 garlic cloves, minced
  6. 2 tablespoons fresh lemon juice
  7. 1 1/2 teaspoons sugar
  8. 1 teaspoon crushed red pepper
  9. 1 teaspoon cinnamon
  10. 3 cups water
  11. Salt
  12. 2 tablespoons chopped parsley
  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.
Make Ahead The beans can be refrigerated overnight. Bring to room temperature before serving. Notes 1/2-Cup Serving Calories 187 kcal, Total Fat 8.0 gm, Saturated Fat 1.0 gm, Protein 8 gm, Carbohydrates 24 gm.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.