Name: Cranberry Beans with Warm Spices
Total time: PLACEHOLDER
Ingredients: 1 pound (2½ cups) dried cranberry beans , picked over and rinsed; ¼ extra-virgin olive oil; 1 onion , chopped fine; 2 carrots , peeled and chopped fine; 4 garlic cloves , sliced thin; 1 tablespoon tomato paste; ½ teaspoon ground cinnamon; ½ cup dry white wine; 4 cups chicken broth; 2 tablespoons lemon juice , plus extra for seasoning; 2 tablespoons minced fresh mint

Why This Recipe Works

Cranberry beans have a delicate flavor and a creamy texture similar to that of pinto and cannellini beans. We wanted to create a dish that would highlight these beans using a gently spiced flavor profile. Since cranberry beans are rarely canned, we knew we'd have to start with dried beans. We sautéed aromatic vegetables along with tomato paste for depth of flavor; just a touch of cinnamon imparted a subtle yet distinct warmth. White wine offered acidity, and broth gave the dish a hearty backbone. Letting the beans cook through in the Dutch oven in a moderate oven ensured that they were perfectly cooked without the need for constant monitoring. We completed our comforting side dish with lemon juice and fresh mint, which nicely balanced the warm, rich flavors of the beans.

Before You Begin

If cranberry beans are unavailable, you can substitute pinto beans. You'll get fewer blowouts if you soak the beans overnight, but if you're pressed for time, you can quick-salt-soak your beans: In step 1, bring the salt, water, and beans to a boil in the Dutch oven. Remove the pot from the heat, cover, and let sit for 1 hour. Drain and rinse the beans and proceed with step 2.

Instructions

Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and carrots and cook until softened, about 5 minutes. Stir in garlic, tomato paste, cinnamon, and ¼ teaspoon pepper and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits. Stir in broth, ½ cup water, and beans and bring to boil. Cover, transfer pot to oven, and cook, stirring occasionally, until beans are tender, about 1½ to 2 hours.

Remove pot from oven. Stir in lemon juice and mint and season with salt, pepper, and extra lemon juice to taste. Adjust consistency with extra hot water as needed. Serve.