One of the nicest ways to eat white beans, especially Royal Coronas, is in a savory tomato sauce. I love adding soft cinnamon (canela) to tomatoes for a rich, woodsy flavor. Don’t try this with typical hard American cinnamon, which is somewhat harsh.

The technique of “frying” the sauce is very Mexican and if you’re inspired, you could easily add some sliced pickled jalapeño chiles just before serving.

• 4 tomatoes from a can of whole tomatoes, chopped roughly
• ½ cup tomato juice, reserved from the can
• ½ yellow onion, chopped
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 sticks Rancho Gordo canela or Ceylon cinnamon
• 1 teaspoon Rancho Gordo Oregano Indio
• 2 tablespoons capers, rinsed (optional)
• Salt to taste
• 2 cups cooked Rancho Gordo Royal Corona beans, Ayocote Blanco, or Cassoulet
• Flat-leaf parsley, chopped
• 1 lemon for juice

1. Place the tomatoes, the tomato juice, onion, and garlic in a blender and blend until smooth.
2. In a large saucepan, heat the olive oil over medium heat until it starts to shimmer, 3 to 5 minutes.
3. Add the tomato mixture and stir well. Add the canela and oregano and bring to a simmer; continue cooking for 15 minutes. Add capers, if using, and test for seasoning. Add salt if needed.
4. Add the cooked beans and lower heat to medium-low. Gently stir and continue cooking until the beans are warmed through, about 5 minutes. Serve and add the parsley. Squeeze a few drops of lemon, as desired.

Serves 2 to 4