I received this great ol’ bag of pretty pink beans from my CSA this week, and didn’t have a clue what to do with them. Confession: I have never cooked a fresh bean before. I admit, I am a fan of the canned bean. I see nothing wrong with the canned bean. Call me a bad foodie, but it is what it is. Nevertheless, I found a darned tasty way to cook up these beans. They are creamy, and the cinnamon lends a nice warmth that is so perfect for fall. Try it.
Anyway, this is a cranberry bean:
Fresh Cranberry Beans with Tomatoes, Onions, and Cinnamon
Recipe by Just the Tip / Inspired by food.com
Here’s what I used
- 1 pound cranberry beans, shelled
- 1/4 cup olive oil
- 2 medium tomatoes, cored, seeded, and finely chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp sugar
- 1/2 heaping tsp cinnamon
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cups water
- 1 tbsp chopped parsley
- salt, to taste
Here’s what I did:
- Bring a large pot of water to boil. Cook the beans for 30-40 minutes until tender. Drain and reserve for later.
- Heat the olive oil in a large saute pan over low heat. Cook the onion and garlic, seasoned with salt and pepper, for about 10 minutes until soft.
- Add the tomatoes and let the liquids evaporate while you stir, about 4 minutes. Add the lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
- Add the beans and water to the pan and bring to a boil.
- Simmer over moderate heat until the liquid has reduced to a glaze, about 25 minutes. It should be thick enough so that you can run your spoon through it like this:
- Season with salt and transfer to a bowl. Serve warm or at room temperature, sprinkled with the parsley.