Fresh Cranberry Beans with Tomatoes, Onions, and Cinnamon

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:

i’m pretty

then…

all empty

Fresh Cranberry Beans with Tomatoes, Onions, and Cinnamon
Serves 4
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:

  1. Bring a large pot of water to boil. Cook the beans for 30-40 minutes until tender. Drain and reserve for later.
  2. 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.
  3. 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.
  4. Add the beans and water to the pan and bring to a boil.
  5. 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:
  6. Season with salt and transfer to a bowl. Serve warm or at room temperature, sprinkled with the parsley.
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