Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon
From: Shopper

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)

5 cups

• 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

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.