If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices. More Delicious, Quick Side Dishes
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.
The beans can be refrigerated overnight. Bring to room temperature before serving.
1/2-Cup Serving Calories 187 kcal, Total Fat 8.0 gm, Saturated Fat 1.0 gm, Protein 8 gm, Carbohydrates 24 gm.