Fresh Cranberry Beans With Tomatoes, Onions And Cinnamon

1. 1

   Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

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