Fasolada

Greece's beloved white bean stew, seasoned with garlic, tomato, and oregano. Humble, hearty, and ready in under an hour with canned beans.

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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

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
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
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
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
Pour in the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly fragrant—this releases the garlic flavor.
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
Add the drained beans and vegetable broth, then stir to combine and sprinkle in the oregano.
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
Taste the stew and add salt and pepper until it tastes savory and balanced to your preference.
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.

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