We had the real pleasure of working with a visiting Michoacána here at our store in Napa. Erandi was a breath of fresh air, and if you were in our store, she probably helped you with your beans. 

Steve had a vision of Churipo, a traditional stew in Michoacán, with white beans. This is unheard of, and Erandi balked but went along with the idea, and the finished dish was delicious. 

• 2 pounds stew meat (beef shank)
  
• ¼ medium white onion, chopped, plus more for garnish
• 1 garlic clove, chopped
  
• 1 tablespoon salt, plus more to taste
• 4 guajillo chiles
  
• 1 ancho chile
  
• 3 medium carrots, chopped
  
• 2 small zucchini, chopped
  
• ½ small cabbage, cut in half
  
• 1 teaspoon ground cumin
  
• 3 cups cooked Rancho Gordo Ayocote Blanco or Mayocoba beans
  
• Lime and chopped serrano chile to garnish

Serves 6

1. Place the beef in a large pot with the 11 cups of water, the onion, garlic, and salt. Bring to a boil, then reduce the heat and simmer until the beef is tender.
2. Cut the ancho and guajillo chiles open, remove the stems and seeds, and soak the chiles in hot water until softened.
3. Once the beef is tender, add the carrots, zucchini, and cabbage. Continue cooking until the vegetables are tender but still hold their shape. 
   
4. Transfer the softened chiles to a blender. Add a small amount of beef broth and the ground cumin, then blend until smooth.
   
5. Strain the chile mixture directly into the pot. Add the cooked Mayocoba beans and stir gently to combine. 
   
6. Let the stew simmer a few more minutes to let the flavors come together. Taste and adjust salt as needed.
   
7. Serve hot in bowls, garnished with lime, chopped onion, and serrano chile.