Oregano with Cannellini Beans

This savory pot of beans just gets better and better the longer it simmers on a back burner. I love the aroma of fresh oregano as it melds together with all the aromatic notes from the onions, celery, carrot, and garlic. This bean pot is further elevated with the addition of our slow-aged, umami packed @moromishoyu. Inspired by our friend, @danbuettner , we usually make a large pot of beans on Sunday or Monday night so that we can enjoy several easy meals during the week. As I’m writing this recipe, I’m reminded that veggies come in whatever size they come in, so the weights shown below are simply guidelines. No need to worry if you’re a few grams under or over what I’ve written here. The main goal is that this should taste amazing! Cut up all your ingredients ahead of cooking and leave the sugar and salt additions to the end. You can leave out the sugar altogether if you want and go sparingly on the salt. Try tasting a small sample before serving and adjust the seasoning to your liking.

Ingredients:

• 3 x 15.5 oz (439g) Cans of Organic Cannellini Beans

• 1 (150g) Red Pepper, Large Dice

• 1 (125g) Medium Onion, Large Dice

• 1 (100g) Large Carrot, Large Dice

• 2 (80g) Stalks of Celery, Large Dice

• 2 (5g) Cloves of Garlic, Minced

• ¼ Cup (10g) Finely Chopped Fresh Oregano

• 2T (30g) Moromi Brand Shoyu

• 2T (30g) White Wine Vinegar

• 1 t (1g) Ground Black Pepper

• 2 t (14g) Kosher Salt

• 1 T (15g) Brown Sugar

• 2 (30g) Large Shiitake Mushrooms, Large Dice

• 2 T (20g) Vegetable Oil

• 1 T (15g) Chili Crisp

• 2 Cup (500g) Water

In a large pot over high heat, add oil and chili crisp and heat until just sizzling. Add in the red pepper, onion, carrot, and celery and stir briefly to coat with the oil. Cook over high heat for about 5 minutes and then stir in the shiitake and garlic and cook for an additional 2 minutes.

Add in the three cans of cannellini beans including the liquid and stir to mix well. Next, add the water to cover the beans while continuing to heat over high heat. Once the pot begins to boil, reduce the heat to medium low, just above simmering. Add in the shoyu, vinegar, and black pepper and stir well. Add in ½ the oregano and reduce the heat to low and cover the pot. Cook over low heat for at least 30 minutes but can be held at a simmer for a couple hours. Taste a little sample before serving and adjust the seasoning to your liking by adding in a touch of salt and brown sugar.

Before serving, stir in the remaining ½ of the oregano and cook for a couple minutes. Serve with a nice loaf of sourdough bread and creamy butter or olive oil.