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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry bean	2	lbs	shelled	3039.0725	544.7651	208.9249	11.1584
extra virgin olive oil	1/3	cup		-	-	-	-
onion	3		chopped	132.0	30.822	3.63	0.33
tomato	3		peeled seeded chopped	84.87	18.819000000000003	4.428	0.738
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
red pepper flake	1	teaspoon	crushed	-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.