Chalky Beans

• My mom used to make this hearty entrée in the winter. I loved the texture of the beans. In high school, I renamed it "Chalky Beans," and that's what my family has called it ever since.
• I modified the ratio of beans to meat so that it uses less meat. In fact, you could add even more beans.
• This recipe tastes even better the second day. Consider making it a day in advance.

2 tablespoons olive or canola oil
1 pound beef (or bison) pot roast (or kabobs)

2 onions, chopped

3-5 garlic cloves, minced

5 to 6 15.5-ounce cans of cannelloni beans, drained and rinsed

35-ounce can of whole tomatoes, chopped into chunks

½ - 1 teaspoon marjoram (or basil or oregano)
2 bay leaves

salt

pepper

• Preheat oven to 350° while you chop the onions and garlic.
• Place oil and onions in roasting pan. Add beef, salt, and pepper.
• Raise the oven temperature to 500°. Cook until the meat is browned and the onions start to soften. Watch closely so it does not burn.
• Chop the canned tomatoes into large chunks. Add the tomatoes and any tomato sauce left in the can. Add the garlic, beans, marjoram, and bay leaves.
• Lower the temperature to  300°.  Cover with aluminum foil and roast until tender, 1-2 hours. Check periodically. If it's getting dry, add ½ cup water at a time.