Sort ingredients
ccvv
QR Code
Listen
PdfSalt and pepper
1 pound (2 ½ cups) dried cranberry beans, picked over and rinsed
¼ cup 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 or vegetable broth
2 tablespoons lemon juice, plus extra for seasoning
Dissolve 3 tablespoons salt in 4 quarts cold water in
large container. Add beans and 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 350 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 until beans are tender,
about 1½ hours, stirring every 30 minutes.
Stir in lemon juice and mint. Season with salt, pepper,
2 tablespoons minced fresh mint
and extra lemon juice to taste. Adjust consistency with
extra hot water as needed. Serve.