1 pound fresh green beans
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1/2 to 1 teaspoon red pepper flakes, or to taste
4 large Roma tomatoes, roughly chopped
3 tablespoon olive oil
1/2 cup water
a pinch of cinnamon
Handful of chopped parsley
Salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
Wash the green beans and snap off the ends, and snap each bean in half.
Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Sauté the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and sauté for another 5 minutes, until the tomato begins to break down.
Stir in the green beans and parsley, toss them to coat with the onion and oil. Pour in the water and bring to a simmer over medium-high heat. Cover and cook for 30 to 45 minutes, or until the beans are tender to your liking.
Stir in the cinnamon, and season to taste with salt and pepper. Serve with lemon wedges on the side.