Simon Rimmer's tomatoey spiced baked beans are a Greek dish traditionally served as meze
Soak the beans overnight in cold water.
The next day preheat the oven to 180°C/gas mark 4. Drain the beans, rinse and bring to the boil in plenty of fresh water. Simmer for 50 minutes then drain again.
Heat half the oil and fry the onion and garlic for 6 minutes.
Add the tomato purée and cinnamon stick then cook for a further 5 minutes.
Add the chopped tomatoes, sugar, oregano and lemon juice to the pan and mix well. Transfer the mixture into an ovenproof baking dish.
Bake uncovered for about 45 minutes to an hour, and do not stir.
Crumble over the feta, then finish the dish with the remaining olive oil and parsley and serve with pitta.
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