Bean casserole with tomatoes

Ingredients for 2 servings:

• 500 g green beans
• 150 g tomatoes, small
• 3 tbsp oil for frying
• 150 g shallot(s), cut into wedges
• 1 tbsp maple syrup
• 1 garlic clove(s), finely chopped
• Salt and pepper, from the mill
• 100 ml water
• 3 tbsp balsamic vinegar, lighter
• Fat for the mold
• 1 tbsp thyme, finely chopped
• 75 g feta cheese, crumbled
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Trim the beans and cook in salted water for about 12 minutes. Wash and halve the tomatoes. Heat the oil and sauté the shallots for 2 minutes. Add the maple syrup, garlic, and beans and sauté briefly. Season with salt and pepper. Deglaze with 100 ml of water and the vinegar and let stand for 10 minutes. Preheat the oven to 200°C (top/bottom heat) and grease an ovenproof casserole dish. Add the tomatoes and thyme to the vegetables and pour everything into the dish. Sprinkle with the feta cheese. Place in the hot oven and bake for 15 minutes. Sprinkle with parsley and serve. Serve with baguette.