In a large pot or dutch oven, heat oil over high heat until it shimmers. Add the beef cubes and sprinkle with 1 teaspoon of salt. Cook until nicely browned on all sides, 10 minutes.

Add 3 ½ cups of water into the pot. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour.

Add the green beans, tomato paste, the remaining 1 teaspoon salt, cinnamon, and black pepper. Simmer for an additional 2 hours, until the meat and beans are falling apart, and the liquid has reduced to a thick sauce. Taste and adjust seasoning.

Serve hot.