Tomato-y Spiced Cranberry Beans

Soak the dried cranberry beans in plenty of water for several hours or overnight. Drain the beans and put them in a large heavy-bottomed pot or Dutch oven. Cover them completely with water and bring to a boil over high heat. Reduce the heat and simmer the beans until tender, 30 to 40 minutes. Drain and set aside.

Clean your pot and heat the olive oil over medium-high heat. When the oil is shimmering, add the coriander and cumin seeds and toast lightly, stirring, so that they release their fragrant oils, about 30 seconds. Add the onions and sauté until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the carrot and jalapeño and cook until they began to soften, about 5 minutes.

Lower the heat to medium. Add the tomatoes with their juice, crushing the tomatoes with your hand or a wooden spoon. Add the tomato paste. Cook, stirring occasionally, until the tomato sauce has thickened and the vegetables have softened, about 20 minutes. Add the salt and several grinds of black pepper. Stir in the cooked beans and cook until they’re heated through and well coated and glossy with tomato sauce, about 10 minutes. Add the dried mint, taste, and adjust the seasoning. Serve, warm or at room temperature, sprinkled with a little chopped parsley for garnish, if desired. Leftover beans will keep, in a covered container, in the refrigerator for 3 days or in the freezer for 1 month.