Oaxacan-Style White Bean Stew

4-6 Servings

35 minutes

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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.




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



Jennifer B.

Nothing special, not sure how it made it through the milk Street kitchen