1 pound green beans, washed and snapped in half
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1 teaspoon red pepper flakes, or to taste
2 Roma tomatoes, chopped
1 cup white wine
1/2 teaspoon cinnamon
Salt and pepper
1 lemon, cut into wedges
Wash and snap the green beans, then chop the onion and garlic. Heat a little olive oil in a heavy lidded pan and fry the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and fry for another five minutes, gently.
Add the green beans and wine. Add a little water if it seems too dry. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 45 minutes, or until the beans are tender. Stir in the cinnamon, and season with salt and pepper. Serve with lemon wedges on the side.