Fresh Cranberry Beans with Tomatoes Onions and Cinnamon
Embrace the heartwarming flavors of Mediterranean-inspired comfort with this recipe for Fresh Cranberry Beans with Tomatoes, Onions, and Cinnamon. Tender, nutrient-rich cranberry beans simmer gently in a savory broth of sweet tomatoes, aromatic garlic, and a surprising hint of warm cinnamon for a subtle spice twist. This one-pot dish is not only easy to prepare but also boasts a delightful complexity of flavors, making it ideal as a side or a vegetarian main course. Garnished with fresh parsley, it’s a vibrant, protein-packed meal that pairs beautifully with crusty bread or a light salad. Perfect for cozy weeknight dinners or family-style weekend gatherings, this dish offers a wholesome way to celebrate seasonal ingredients with elegance and ease.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh cranberry beans (shelled)
- 2 tablespoons Olive oil
- 1 Yellow onion (medium, finely chopped)
- 2 Garlic cloves (minced)
- 1 Cinnamon stick
- 14 ounces Canned diced tomatoes (with juices)
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the fresh cranberry beans under running water and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cinnamon stick and cook for 30 seconds, allowing the spice to bloom in the oil.
Stir in the canned diced tomatoes along with their juices and cook for 2-3 minutes.
Add the fresh cranberry beans to the pot, followed by the vegetable broth.
Season with salt and ground black pepper, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the cranberry beans are tender.
Check the beans periodically and add more broth or water if needed to prevent the mixture from drying out.
Once the beans are cooked, remove the cinnamon stick and adjust seasoning with additional salt and pepper if desired.
Serve the cranberry beans warm, garnished with freshly chopped parsley. Enjoy as a side dish or with crusty bread for a satisfying meal.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 32.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3433 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
