Serves 4
120 min
Cinnamon-Scented White Beans with Tomatoes
Recipe GLPRbccf65ca498670
A warm, aromatic North African-inspired dish of tender white beans simmered with tomatoes, cinnamon, and cloves, finished with fresh herbs and bright lemon juice. The warm spices infuse the beans with depth while maintaining a light, vegan-friendly preparation. Naturally high in fiber and protein, this satisfying main course celebrates whole legumes and seasonal vegetables.
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Ingredients
1/2 pound dried white beans (Great Northern or cannellini)
1 teaspoon baking soda
3 cinnamon sticks (3 inches each)
2 cloves
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 can (28 ounces) chopped tomatoes
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
1 tablespoon fresh mint, chopped
Salt and freshly ground black pepper to taste
Directions
Rinse the dried white beans thoroughly under cold water and drain. In a large pot, cover the beans with water (about 6 cups). Bring to a boil over high heat, then add the baking soda. Let the beans boil uncovered for 2 minutes, then drain and rinse well.
Return the blanched beans to the pot and cover with fresh water (about 6 cups). Add the cinnamon sticks and cloves. Bring to a boil, then reduce heat to medium-low and simmer gently for 60–70 minutes, or until the beans are tender but still hold their shape. Stir occasionally and add more water if needed to keep the beans submerged.
When the beans are nearly tender, heat the olive oil in a separate pan over medium heat. Add the sliced garlic and cook gently for 1–2 minutes until fragrant and just beginning to soften, being careful not to brown.
Add the canned tomatoes with their juices to the garlic pan, stirring to combine. Simmer for 3–5 minutes to let the flavors meld.
Pour the tomato mixture into the bean pot with the warm beans and spices, stirring gently to combine. Continue simmering for 10–15 minutes to allow the flavors to marry and the beans to absorb the tomato essence.
Remove the pot from heat. Fish out and discard the cinnamon sticks and cloves. Stir in the fresh lemon juice, parsley, and mint. Taste and adjust seasoning with salt and freshly ground pepper.
Ladle into bowls and serve warm as a main course, either on its own or over rice or with crusty bread if desired.
