2 Tablespoon extra-virgin olive oil 2 Cup chopped fresh or frozen onions 4 Clove garlic , minced 1 Teaspoon dried oregano 1 Teaspoon ground cinnamon 1/2 Teaspoon crushed red pepper , or to taste 2 14-ounce can diced tomatoes 2 10-ounce package frozen baby lima beans (4 cups)
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, 3 to 5 minutes. Add garlic and cook 1 minute more. Stir in oregano, cinnamon, crushed red pepper, tomatoes and lima beans. Cook, stirring occasionally, until the beans are fully cooked and the mixture is heated through, 10 to 15 minutes. Serve hot.