Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
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:
2 lbs fresh cranberry beans, shelled (4 cups of shelled beans, you can also used canned cranberry 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 flakes |
1 teaspoon cinnamon |
3 cups water |
salt |
2 tablespoons chopped parsley |
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.
|
|