Menestra de porotos: Ecuadorian bean stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs
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Additional Time
12 hrs
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Total Time
2 hrs 15 mins
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Servings
8 - 10
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Course
Side Dish
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Cuisine
South American, American, Ecuadorian
Menestra de porotos: Ecuadorian bean stew
Description
This Ecuadorian bean stew is made by starting with a refrito—a sauté of diced red onion, crushed garlic, diced tomato, annatto powder, whole and ground cumin, and chili powder—which forms a fragrant, seasoned base. After sautéing the aromatics, water and soaked dry beans are added and simmered gently until the beans are tender, absorbing the layers of seasoning. Salt and black pepper are adjusted near the end to taste. Freshly chopped cilantro or parsley is stirred in last to lift the flavors.
The stew offers a satisfying texture with soft beans enveloped in a mildly spiced, lightly thickened broth. Traditionally, it’s served alongside Ecuadorian-style cooked rice, fried ripe plantains or patacones (fried green plantains), and condiments like curtido salsa made from tomato and onion, grilled or fried protein such as steak or eggs, and aji criollo hot sauce. This stew forms a comforting, flexible base adaptable to various meal settings.
Ingredients
- 1 lb dry beans soaked overnight
- 2-3 tbs neutral cooking oil generic cooking oil
- 1 red onion diced
- 6 garlic crushed, cloves
- 1 cup tomato fresh or canned, diced and peeled
- ½ tsp annatto powder or achiote
- 1 tsp cumin seeds whole
- 1 tsp cumin ground
- 1 tsp chili powder more or less to taste
- 8 water or more cups
- 2-3 tbs cilantro or parsley; finely chopped
- salt to taste
- black pepper to taste
To serve with bean menestra:
- rice Ecuadorian style
- plantains or, fried, ripe
- patacones aka tostones
- tomato curtido salsa
- onion curtido salsa
- steak pork, fish or Fried eggs, Carne asada style
- aji criollo hot sauce
Instructions
- Heat the oil over medium heat in a saucepan or pot, add the diced onions and crushed garlic, let cook for about 2-3 minutes.
- Add the diced tomatoes, achiote powder, cumin seeds and ground cumin, chili powder, and pepper. Cook for another 5 minutes, stirring occasionally.
- Add 8 cups of water and bring to a boil.
- Add the soaked beans and simmer for about 2 hours or until tender. Cooking time for beans depends on the type of beans and their freshness.
- Add salt to taste, adjust any other seasonings to taste.
- Mix in the chopped cilantro or parsley. For extra flavor, you can make an additional batch of refrito with onions, garlic, tomatoes, and cumin to add in at this point.
- Serve with Ecuadorian style cooked rice, fried plantains, salad with tomato and onion curtido, fried or grilled meat (or fish /poultry/egg), avocado slices and some good aji or hot sauce on the side.
User Reviews
Overall Rating
4.9
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