Fresh Cranberry Beans With Tomatoes Onions And Cinnamon Recipes

FRESH CRANBERRY BEANS WITH TOMATOES, ONIONS AND CINNAMON

Fresh Cranberry Beans With Tomatoes, Onions and Cinnamon image

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)

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 1h

Yield 5 cups

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 787.3, Fat 16.9, SaturatedFat 2.6, Sodium 21.2, Carbohydrate 121.5, Fiber 47, Sugar 6.3, Protein 43.3

CRANBERRY BEANS WITH TOMATOES AND HERBS

Cranberry Beans With Tomatoes and Herbs image

Provided by Barbara Kafka

Categories side dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
1 large onion, halved lengthwise and cut across in thin slices
3 1/2 pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
2 1/4 pounds tomatoes, cored and cut in 1 1/4-inch chunks
6 to 8 fresh sage leaves, chopped fine
1 large sprig summer savory or 1 teaspoon dried
Kosher salt and freshly ground black pepper to taste

Steps:

Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 3 grams

FROM BEANS TO APPLES CRANBERRY BEANS WITH TOMATOES AND HERBS

From Beans To Apples Cranberry Beans With Tomatoes and Herbs image

Provided by Barbara Kafka

Categories side dish

Time 1h15m

Yield 10 - 12 servings

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
1 large onion, halved lengthwise and cut across in thin slices
3 1/2 pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
2 1/4 pounds tomatoes, cored and cut in 1 1/4-inch chunks
6 to 8 fresh sage leaves, chopped fine
1 large sprig summer savory or 1 teaspoon dried
Kosher salt and freshly ground black pepper to taste

Steps:

Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 3 grams

GREEN BEANS WITH TOMATOES AND OREGANO

Green Beans With Tomatoes and Oregano image

Make and share this Green Beans With Tomatoes and Oregano recipe from Food.com.

Provided by Alia55

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1/4 cup mild onion, diced
2 garlic cloves, minced
3 cups fresh green beans, trimmed, and cut into 1-inch lengths
1/4 cup chicken broth
1 tomatoes, diced
1 tablespoon oregano, minced
1 tablespoon parsley, chopped fine
salt
pepper

Steps:

Heat the oil in a heavy skillet over medium heat.
Add the onion and garlic and sauté for 3 minutes.
Add the green beans and broth, cover and let simmer for 5 minutes.
Add the diced tomato, cover and steam for 1-2 minutes, then add the oregano, parsley, salt and pepper and steam for another minute.

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