Fresh Cranberry Beans with Tomatoes, Onions and Cinnamon

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

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.