Cannelini beans with tomato and cinnamon.

 Followed HFW's recipe @ Guardian

1 tbsp olive oil
1 onions, peeled, halved and finely sliced 
½ cinnamon stick
1 small bay leaf
2 cloves garlic, peeled and finely sliced
approx 1 400g tins cannellini beans, drained and rinsed (used dried from freezer) 
about 1 cup vegetable stock (or water) 
1/4 tsp chilli flakes or cayenne
400g tinned chopped tomatoes (used 2 large plum tomatoes, diced, and 2 tbsp tomato paste) 
1/4 tsp sugar 
35g black olives, stoned and roughly chopped (optional)
Juice of 1/2 lemon 
small handful parsley, tough stalks ­removed, coarsely chopped 
small handful coriander, tough stalks removed, coarsely chopped
Salt and freshly ground black pepper

Warm the oil in a heavy-bottomed saucepan over a medium-low heat. Add the onions, cinnamon and bay leaf, and sweat, stirring frequently, until the onions are very soft, about 15 minutes. Add the garlic and fry for a couple of minutes more.
Tip in the beans and add just enough stock barely to cover the beans. Let it bubble away for 10 ­minutes, then add the chilli flakes, tomatoes, sugar and olives (if using), and simmer, uncovered, for 15 ­minutes, stirring from time to time, until the tomatoes have reduced into a thick sauce.
Add the lemon juice, leave to cool slightly, then stir in the parsley and coriander. Season to taste, and serve with a little yogurt dolloped over the top (if wanted) and warm flatbreads or pitta on the side.

The beans I used were a bit collapsed - would have been nicer if they were more shapely.  But it still tastes very good.