Cranberry Beans with Warm Spices
We sauté carrots in aromatic garlic oil, along with tomato paste for depth of flavor; just a touch of cinnamon imparts a subtle sweet, warm spice. In addition to broth, we cook the beans in white wine for acidity, and letting them cook through in the gentle heat of the oven ensures that they are perfectly cooked without constant monitoring.
Ingredients
- 3 tablespoons table salt, for brining
- 4 quarts plus 1/2 cup water, divided
- 1 pound dried cranberry beans, picked over and rinsed
- 1/4 cup garlic oil
- 2 carrots, peeled and finely chopped
- 1 tablespoon store-bought or homemade tomato paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 4 cups chicken stock or vegetable broth
- 2 tablespoons lemon juice, plus more for seasoning
- 2 tablespoons minced fresh mint
Instructions
- In a large bowl or container, dissolve salt in 4 quarts cold water. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain in a colander and rinse well.
- Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C).
- In a Dutch oven over medium heat, warm oil until shimmering. Add carrots and cook until softened, about 7 minutes. Stir in tomato paste, cinnamon, and pepper and cook until fragrant, about 1 minute more.
- Stir in wine, and use a wooden spoon to scrape up any browned bits. Stir in broth, 1/2 cup of water, and beans and bring to boil.
- Cover the Dutch oven, transfer to oven, and cook until beans are tender, about 1 hour, stirring after 30 minutes.
- Stir in lemon juice and mint. Season with salt, pepper, and extra lemon juice, to taste. Adjust consistency with extra hot water as needed. Serve.
Nutrition
Serving: 1portion | Calories: 278kcal | Carbohydrates: 38g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 501mg | Fiber: 15g | Sugar: 2g