Beans in Tomato Sauce wit Cinnamon and Fresh Dill

These beans seemed to be quite popular at our last Society lunch. I myself happen to be a big fan of this Greek inspired dish. I make it using either cannellini or garbanzo beans, though the Greeks, I believe, would take large white beans called Gigandes, which are, unfortunately, are not available in our stores yet.

Anyway, to my taste, the kind of beans is not crucial here. What’s more important is the sauce, a combination of sweet and tart tomato puree with cinnamon and fresh dill. It’s an amazing blend of flavors, which works in variety of dishes, not only beans.

I serve the beans either with a dollop of Greek yogurt on top or toss them with crushed feta and bake till it’s melted. Both variations are very tasty and I suggest trying them both.

You will need:

• 2-3 Tbsp olive oil
• ¼ large onion
• 2 garlic cloves
• 1 regular can garbanzo or cannellini beans, drained
• 1 can tomato puree, 10.75 oz
• A generous pinch of cinnamon
• Salt and black pepper, to taste
• 2 tsp chopped fresh dill
• For serving: ½ cup crumbled feta or several tablespoons of Greek yogurt

In a pan, heat oil on a medium high heat. Add onions and sauté, stirring often, until they become translucent and then very lightly golden. Add garlic and in about half a minute add tomato puree. Add a couple of splashes of water, cover the pan with a lid and let the sauce cook in a medium heat for about 5 minutes.

Remove the lid and season the sauce with cinnamon, salt and black pepper. Careful now, a hot tomato sauce has a nasty habit of spitting its tomatoey lava like crazy.

Add the beans and give a good stir. Cook covered on a medium heat for about 5-7 minutes. Add fresh dill and let rest for several minutes before serving. If using feta, crumble it with your fingers and stir into the beans. Heat through or transfer to a baking dish and bake at 425F for 5-7 minutes or until the cheese has softened. If using yogurt, put a dollop of it on top of each serving.