Braised Green Beans and Potatoes

Ingredients:

4 fingerling potatoes, quartered
1/2 onion, sliced
1 red bell pepper, sliced
1 cup green beans
2 cloves garlic, minced
2 roma tomatoes, chopped
2/3 cup passata
1 cup vegetable stock
2 teaspoons red wine vinegar
1-1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
1 teaspoon thyme
a pinch of fennel seeds
2 bay leaves
salt and black pepper, to taste

2 tablespoons parsley, chopped
vegan parmesan
red pepper flakes

Parboil the potatoes and set aside, or toss them in oil and bake until golden.

Saute onion, bell pepper, and green beans in a skillet and add the garlic. Add the remaining ingredients and simmer until tender. Remove the bay leaves.

Transfer into single serving casserole dishes with the potatoes. Bake at 400 for 40 minutes, until the potatoes are thoroughly cooked.

Sprinkle with parsley, cheese, and pepper flakes before serving.