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Menestra de porotos: Ecuadorian bean stew

Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.

Prep Time
15 mins
Cook Time
2 hrs
Additional Time
12 hrs
Total Time
2 hrs 15 mins
Servings: 8 - 10
Course: Side Dish
Cuisine: South American , American , Ecuadorian

Ingredients

  • 1 lb dry beans soaked overnight
  • 2-3 tbs oil
  • 1 red onion diced
  • 6 garlic cloves crushed
  • 1 cup of diced and peeled tomatoes fresh or canned
  • ½ tsp achiote or annatto powder
  • 1 tsp cumin seeds – whole
  • 1 tsp ground cumin
  • 1 tsp chili powder more or less to taste
  • 8 or more cups water
  • 2-3 tbs finely chopped cilantro or parsley
  • salt and pepper to taste
To serve with bean menestra:
  • Ecuadorian style rice
  • Fried ripe plantains or
  • Patacones/tostones
  • Tomato and onion curtido salsa
  • Carne asada style steaks pork, fish or Fried eggs
  • Aji criollo hot sauce

Instructions

    Cup of Yum
  1. 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.
  2. Add the diced tomatoes, achiote powder, cumin seeds and ground cumin, chili powder, and pepper. Cook for another 5 minutes, stirring occasionally.
  3. Add 8 cups of water and bring to a boil.
  4. 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.
  5. Add salt to taste, adjust any other seasonings to taste.
  6. 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.
  7. 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.