(Fasoulia) cannellini bean stew

This dish is traditionally made with beef or lamb but I made mines vegan.

2 (15oz) can cannellinini beans
1 cup chopped cilantro
1 onion sliced
2 large tomatoes diced
2 tablespoons tomato paste
3 1/4 cups water or vegetable stock
1 teaspoon salt
10 cloves fresh crushed garlic
1 bay leaf, 2 cloves
pinch black pepper
2 tablespoons oil

How2: In a pot add in 1 tablespoon oil on med-low heat cook the onions and tomatoes for about 15 mins.
when they are soft add in the beans including the liquid in the can.
Followed by the 3 cups of water or broth, place in the spices. bring to a boil.
Once it comes to a boil add the tomato paste. mix in well allow the pot to come to a boil again, cover and reduce heat. cook for about 30-40mins until beans are soft but not mushy.

in another pot add the other tablespoon oil the crushed garlic and cilantro on med-low heat cool until the fragrance of garlic and cilantro fill the air do not burn. you can see in the picture after the size of the cilantro is reduced a bit.
Place that cilantro/garlic mixture  on the beans towards the end of cooking.
In the pot you cooked the cilantro and garlic in add the 1/4 cup of water to remove extra flavors left in the pot.
pour over the stew. bring to a boil again then reduce heat to low, cook for additional 15 -20 Min's or until the sauce is slightly Reduced but not to thick.