In a wide, heavy-bottomed pot or Dutch oven, warm the extra virgin olive oil over medium heat. Add the chopped onion and sauté gently for 5-7 minutes, until softened and translucent.

Add the minced garlic and the sliced potatoes, stirring to coat. Allow the potatoes to cook for 3-4 minutes, just to begin softening.

Add the trimmed green beans to the pot. Stir well for 2-3 minutes, ensuring the beans are fully coated in the aromatic oil.

Stir in the crushed tomatoes, chopped parsley, dried oregano, salt, and a generous amount of black pepper. Mix thoroughly to combine all the ingredients.

Pour in just enough hot water to come about halfway up the level of the vegetables. You do not need to submerge them.

Bring the mixture to a gentle bubble, then reduce the heat to low. Cover the pot and let it simmer (do not boil) for 40-50 minutes, or until the green beans are very tender and the potatoes are cooked through. The sauce should be thick and rich, with most of the water evaporated. Stir in the optional red wine vinegar off the heat and serve warm or at room temperature.