¼ cup vegetable oil
1 medium onion, chopped
2 tsp of garam masala (an Indian mixture of spices)
¼ tsp or more red pepper flakes
1 large bay leaf
1 tsp salt (or to taste)
2 cups of shelled cranberry beans (from 2 lb of beans in their pod)
1 cup crushed tomatoes
2 cups water
• In a casserole, over medium heat, sauté onion in oil until translucent. Add garam masala, red pepper, and salt. Continue cooking for a few more minutes, while stirring with a wooden spoon.
• Add the beans, bay leaf, tomatoes and water. Stir well and bring it to a boil. Cover the pan and simmer on a very low heat for two hours, until the beans are soft, and the sauce is thick.
• Let it cool in the casserole with the cover on. Transfer it to bowl and decorate it with chopped Italian parsley.
Note: If fresh cranberry beans are not available, substitute canned pinto beans and adjust the cooking time.
Serve as part of a meze table.
A glass of Zinfandel or a shot of raki would be really good.