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Oaxacan-Style White Bean Stew

Oaxacan-Style White Bean Stew

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

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.

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.

Ingredients
  • 3

    15½-ounce cans small white beans, such as navy beans

  • 2

    tablespoons extra-virgin olive oil, divided

  • 1

    medium white onion, chopped

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, thinly sliced

  • 1

    teaspoon dried oregano, preferably mexican oregano

  • ⅛

    teaspoon ground cloves

  • ⅛

    teaspoon ground allspice

  • 2

    ripe medium tomatoes, cored and chopped

  • ¼

    cup lightly packed fresh flat-leaf parsley, roughly chopped

  • Lime wedges, to serve

Step 1

In 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.

Step 2

In a large saucepan over medium-high, heat 1 tablespoon of oil until shimmering. Add half of the onion and ¼ teaspoon salt, then cook, stirring occasionally, until translucent, about 3 minutes.

Add the garlic, oregano, cloves and allspice; cook, stirring, until fragrant, about 1 minute. Add half of the tomatoes and cook, stirring, until the tomato softens, about 2 minutes.

Stir in all of the beans and 2 tablespoons water. Bring to a simmer, reduce to low and cook, uncovered and stirring occasionally, for about 15 minutes.

Step 3

Meanwhile, in a small bowl, stir together the remaining 1 tablespoon oil, the remaining onion, the remaining tomatoes, the parsley and ½ teaspoon each salt and pepper.

Step 4

When the beans are done, remove from the heat. If needed, stir in additional water 1 tablespoon at a time to thin to a stewy but thick consistency.

Taste and season with salt and pepper. Ladle into bowls, top with the tomato mixture and serve with lime wedges.