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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
-
3
15½-ounce cans small white beans, such as navy beans
-
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.
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Nothing special, not sure how it made it through the milk Street kitchen