Heat the vegetable oil in a large saucepan. Add the onion and gently fry over a medium heat for 12-15 minutes until soft. Add the garlic and cook for another few minutes, then add the tomatoes, sugar, oregano, both types of paprika, the cinnamon, 1 teaspoon of salt and a generous grind of black pepper. Cover and simmer for 15 minutes.
Add the beans to the tomato sauce with the measured hot water and another ½ teaspoon of salt. Cover and cook over a low heat for 30 minutes.
Stir in the extra virgin olive oil and herbs and cook for a final 5 minutes. Taste, adjust the seasoning and sprinkle over more herbs, with crumbled feta if you fancy it, just before serving.