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Oaxacan-Style White Bean Stew
Our weeknight adaptation of Diana Kennedy’s lightly spiced Oaxacan white bean guisado (stew) from “Oaxaca al Gusto” uses canned small white beans instead of starting with dried beans. This means the dish is ready to serve in well under an hour. We spoon a simple salsa of fresh tomatoes, chopped onion and parsley—thrown together while the beans simmer—onto individual servings to add bright color and flavor.
4-6
Servings
Tip
Don't drain all three cans of beans. Only two cans are drained (and are left unrinsed); the third is mashed—beans plus their liquid—to give the stew a rich, creamy consistency.
35 minutes
Ingredients
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3
15½-ounce cans small white beans, such as navy beans
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2
tablespoons extra-virgin olive oil, divided
Directions
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01In a medium bowl, use a potato masher to roughly mash 1 can of beans with its liquid. Drain the remaining 2 cans of beans but do not rinse them.
Reviews
July 17, 2023
Nice meat alternative
This dish was easy to put together and was a great alternative to having meat. I’m always looking for new bean recipes and the this one hit the spot! Really enjoyed the addition of the “warm” spices.
May 10, 2024
Fine, With Doctoring
Even with heroic additions of additional seasoning like Aleppo pepper flakes, a bay leave, and cumin this was dull. Would double garlic and add more acid if I made it in the future. Edible. Not memorable.
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Nothing special, not sure how it made it through the milk Street kitchen