Place beans in vegetable steamer with water. Steam until beans turn very bright green but are still crunchy, about 5 minutes. Rinse in steamer basket under cold running water. Drain.
Heat oil in wide shallow saucepan. Add onion and garlic; saute until softened, for about 5 minutes.
Add cinnamon, cumin, black pepper and red pepper; saute for 1 minute. Add tomatoes and 1/2 teaspoon salt. Bring to boiling, stirring frequently to prevent sticking, 8 to 10 minutes, until thick jamlike consistency.
Stir in honey and lemon juice. Add beans. Cover; lower heat; cook at low simmer, stirring occasionally, until beans are tender, about 15 minutes. Stir in lemon juice. Season with remaining salt if necessary.