Heirloom Bean Stew

1 pound dried beans

1 tablespoon dried marjoram

2 very large red onions, roughly chopped (about 3 cups)

1/2 cup chopped garlic

2 tomatoes, chopped (optional)

Fruity extra-virgin olive oil

Salt and pepper, to taste

1. Soak beans overnight in enough water to cover. Discard soaking water. Add fresh water to cover beans and bring to a boil. (If you have sensitive digestion, discard this water from the first boil and start once more.) As boiling commences, reduce heat to a nice simmer. Add marjoram, onions, and garlic. Cook until beans are soft and creamy, about 3-4 hours. Add more water as needed to achieve desired consistency.

2. Before serving, stir in chopped tomatoes, if using, and season generously with olive oil, salt, and pepper.

PER SERVING (with 1 teaspoon olive oil): 287 cal, 16% fat cal, 5g fat, 1g sat fat, 0mg chol, 15g protein, 47g carb, 14g fiber, 12mg sodium