Heat 2 tablespoons of olive oil in a large pot over medium heat. Cook 2 medium diced onions for about 10 minutes, until soft and lightly golden. Stir in 4 minced garlic cloves and 3 tablespoons of tomato paste for 30 seconds.
Add 900g of trimmed flat Italian green beans, ½ teaspoon of cinnamon, ½ teaspoon of ground cumin, 2 teaspoons of salt, and ½ teaspoon of black pepper, and stir.
Stir in 6 chopped Roma tomatoes and a little water. Cover and cook for 15-20 minutes, until the beans are fork-tender and the sauce has thickened.
