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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.

 

slideshow More Delicious, Quick Side Dishes

 

KEY: Spring, Summer, Middle Eastern, Turkish, Beans, Grains & Legumes, Salads, Side Dishes, Healthy, Make Ahead, Vegetarian

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Ingredients

  • 2 pounds fresh cranberry beans, shelled (4 cups of shelled 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
  • 1 teaspoon cinnamon
  • 3 cups water
  • Salt
  • 2 tablespoons chopped parsley

How to make this recipe

  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.

Contributed By Published April 2001

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