Love this recipe from thekitchn.com. Use more or less tomato, according to your taste and how many tomatoes you have on the counter. (You’re not putting those tomatoes in the refrigerator, are you?) And yes, use the cinnamon. Love these long-cooked beans.
1 pound fresh or frozen green beans 1 large onion, finely chopped 4 cloves of garlic, thinly sliced 1/2 to 1 teaspoon red pepper flakes, or to taste 2 large tomatoes, roughly chopped 1 tablespoon olive oil 1 cup dry white wine 1/2 teaspoon cinnamon Salt and freshly ground black pepper 1 lemon, cut into wedges, to serve
If the green beans are frozen, thaw at room temperature for about half an hour while prepping the rest of the ingredients. If fresh, wash them 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, toss them to coat with the onion and oil. Pour in the wine and bring to a simmer over medium-high heat. Cover and cook for 45 to 60 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.