Fresh Cranberry Beans With Tomatoes, Onions And Cinnamon - cooking recipe

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

Preparation

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.