Adapted from a recipe found on the website TheKitchn. With some rearranging you could make this as a cold salad in the hot summer months. In addition, the green beans could be outdoor grilled in summer as well, as a suggestion! Lastly, a portion of the green beans can be replaced with wax beans (yellow green beans) when they are in season.
2Heat a little olive oil in a heavy duty pan and gently sautè the green beans, onion, garlic and cinnamon stick over medium heat for about five minutes, or until onion and garlic soften and green beans are lightly browned.
3Add the wine to the pan. Bring to a boil and reduce by half.
4Stir in the tomatoes and bell pepper. Bring to a boil over medium heat, then reduce to a simmer and cover.
5Cook for approximately 5 minutes, or until liquid has mostly evaporated.
Season with salt and pepper.
Serve with lemon wedges on the side.
A garnish of fresh herb: sage, parsley, oregano, marjoram, or basil would not be out of place.