Ingredients:

250 g dried broad beans soaked overnight
3 tbsp Memmas Knossos extra virgin olive oil
2 x 400 g cans of tomato paste
1 tablespoon of tomato paste
1 small chopped red onion
3 cloves of garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon of cinnamon powder
2 teaspoons of brown sugar or maple syrup
a pinch of chilli powder
1 teaspoon of fine sea salt
black pepper
a handful of fresh parsley, chopped

Help:

Rinse the beans well. Put them in a saucepan, cover with plenty of water and bring to the boil. Skim off any foam that forms on the surface. Cook over a low heat with the lid on for about 45 minutes, until the beans are "al dente". The beans will finish cooking in the oven.

Heat the olive oil in a pan. Add the onion and sauté over low heat until translucent. Add the garlic and fry for 1-2 minutes. Then add the cinnamon and chilli if you like, fry for a minute.

Add the tomato puree, crushed tomatoes, oregano, salt, sugar and black pepper. Simmer for about 30 minutes, until the sauce thickens slightly.

Drain the beans and mix them into the sauce. Add about 1.2 dl (½ cup) of bean cooking water to keep the mixture juicy.

Pour the mixture into an ovenproof dish. Bake at 180°C for about 60 minutes, until the beans are completely soft and the surface is slightly coloured.

Sprinkle with fresh parsley and serve warm with bread or as part of a meze.