Fasolada

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 can (14.5 oz) canned diced tomatoes
• 2 cans (15 oz each), drained canned cannellini beans or dried beans, soaked and cooked
• 4 cups vegetable broth
• 1.5 teaspoons dried oregano
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut the onion in half lengthwise from root to tip, place flat-side down on the cutting board, and slice crosswise into thin half-moons about the thickness of a coin.

2. 2

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

3. 3

   Pour the olive oil into a large pot and set it over medium heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

4. 4

   Add the sliced onion to the hot oil and stir once every 30 seconds until the onion softens and turns translucent, about 5 minutes.

5. 5

   Pour in the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly fragrant—this releases the garlic flavor.

6. 6

   Pour in the canned tomatoes (with their juice) and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.

7. 7

   Add the drained beans and vegetable broth, then stir to combine and sprinkle in the oregano.

8. 8

   Bring the stew to a gentle boil over medium-high heat—you'll see big bubbles rising steadily—then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring once every 5 minutes.

9. 9

   Taste the stew and add salt and pepper until it tastes savory and balanced to your preference.

10. 10

    Ladle the fasolada into bowls and drizzle each serving with a small glug of olive oil (about 1 teaspoon) and a pinch of dried oregano if desired.

Tools you’ll need

• large pot (5-quart minimum)
• cutting board
• chef's knife
• wooden spoon
• ladle
• measuring spoons
• measuring cups

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