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Ragout of Cranberry Beans (Yahni)

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.


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