1medium onion150 g, peeled, halved lengthwise and thinly sliced into half-moon shapes
8small garlic clovespeeled and halved
500gRomano green beanstrimmed on both ends, strings removed if any, and then rinsed and halved
500gripe tomatoesrinsed and chopped
Heat the oil in a medium pot over medium-high heat, add the onions and the garlic and cook for about 5 minutes or until wilted and slightly brown, stirring all the time. Mix in the green beans, sprinkle with the salt, the cinnamon and black pepper. Reduce heat to moderately low, cover and cook for 15 minutes, stirring occasionally.
Add the chopped tomatoes, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and cook for about 20 minutes, or until beans are tender. Add tomato paste and adjust taste. Continue cooking, uncovered, for about 10 minutes to thicken the sauce a bit.
Transfer to a serving bowl and eat warm or cold with pita bread.