Image credit to: Boston Organics
Wash green beans and snap off the ends. Then snap each bean in halfHeat 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.
Tested and Approved by Boston Organics (Chris McIntosh)
(4 oz, 1-3 heads)