38ouncescanned navy beans,drained and rinsed (2 cans)
¼teaspoonground black pepper
Using a Dutch oven, add the olive oil and bring to a medium heat.
Add the onions and sauté for 4-5 minutes until cooked. (Do not brown the onions!)
Add the garlic and sauté for 2 minutes.
Toss in the rosemary, salt, oregano, and black pepper. Stir into the onion and garlic mixture.
Next, add the beans and the vegetable broth. Stir and place a lid on the pot. Lower the heat to medium-low and allow to simmer for 30 minutes. Stir every 10 minutes.
The broth will begin to thicken. Since the beans are already cooked, once the broth reaches the desired consistency for you, the stew is done. If the broth becomes too thick, add more vegetable broth – about ¼ cup at a time.