Cinnamon Red Beans
These red beans simmer slowly with a cinnamon stick, sweet currants and tangy pickled jalapeños, so every spoonful is warm, sweet and gently spicy all at once. The finish of raw olive oil gives them a silky, almost salad-like richness as they cool. Perfect as a meze or a light main on cool evenings.
- Prep time
- 20 min
- Cook time
- 60 min
- Total time
- 21 min
- Servings
- 6
- Difficulty
- Easy
Instructions
-
1
Heat half the olive oil in a large pot.
-
2
Add the shallots and carrot rounds and sauté for 2–3 minutes.
-
3
Stir in the garlic, chopped tomatoes and tomato paste.
-
4
After stirring a few times, add the cinnamon stick, currants, salt and enough hot water to cover the beans by about 1 inch (2–3 cm).
-
5
Boil on high heat for 2 minutes, then cover the pot. Cook over medium heat until the beans are tender, checking occasionally and adding hot water if the liquid runs low. Add the pickled jalapeños, simmer 1–2 more minutes, then remove from the heat.
-
6
Drizzle the remaining olive oil over the cooked beans, cover the pot and let cool to room temperature before serving.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Using canned beans? Rinse them well before starting — skip the overnight soak and shorten the cooking time.
- Soaking the beans in warm water overnight helps them cook faster and more evenly.
- Add the salt at the beginning and stir it in; it seasons the beans from within.
- Don't add extra salt after the beans are soft — it can toughen the skins.
- Keep the water level just above the beans; too much liquid dilutes the flavor.
Serving suggestions
- Serve warm or at room temperature as an appetizer with crusty bread.
- Spoon over rice pilaf for a complete vegetarian main.
- Pair with grilled meats or kebabs as a hearty side.
- Chill leftovers and serve as a bean salad next day.
Substitutions
- Instead of red beans: kidney beans or cranberry beans.
- Instead of shallots: 1 small onion, finely chopped.
- Instead of currants: raisins, chopped small.
- Instead of pickled jalapeños: 1 fresh chili plus a splash of vinegar.
- Instead of tomato paste: 2 tablespoons extra tomato, simmered longer.
Frequently asked questions
Do I have to soak the beans overnight?
Yes, for dried beans — it shortens cooking and helps them soften evenly. Canned beans can skip the soak entirely.
Can I use canned red beans?
Yes. Rinse them first, then add them to the pot after the aromatics and simmer just until heated through.
Why salt the beans early?
Salting during cooking seasons the beans through and doesn't make them tough — that's a myth. Adding salt after they're soft is what to avoid in this recipe.
How spicy is this dish?
Mildly spicy. The pickled jalapeños add gentle heat and tang; use fewer slices for less.
How long do leftovers keep?
Up to 4 days refrigerated in a covered container. The flavor improves as it sits.
Reviews and questions
Average rating
– Ratings: 0
Made this recipe? Sign in to share a tip, ask a question or post a photo.
Sign inNo comments yet. Be the first to share how it turned out!