Menestra de Porotos (Bean Stew)

March 9, 2010 | Filed Under Beans, Ecuadorian Recipes, Laylita's Recipes blog, Pinto Beans 

 

I first made this Ecuadorian dish last month for my mom’s birthday.  Since then, I’ve made it several more times.  According to Laylita’s Recipes, "a menestra is a popular stew type dish of lentils or beans and served with rice, plantains, salad and your choice of protein: beef, pork, fish, chicken or an egg  (vegetarian option)."  Using pinto beans in this recipe, the meal went over very well with my family.  Although the cooking time was about two hours, the preparation for the bean stew was very fast and simple.  After simmering in red onions, tomatoes, crushed garlic, achiote (annatto powder), cumin and chili powder, the beans were ready and tasted so good — so full of flavor.  Following the recipe instructions, I served the beans with rice, ripe plantain (my favorite!), avocado, tomato and onion curtido and salad.  To learn more about a menestra, stop by Laylita’s Recipes.

Paz 

 

 

Menestra de Porotos (Bean Stew)

Laylita’s Recipes

 

Ingredients (for 8-10 large servings):

 
1 lb dry beans, soaked overnight
 
2-3 tbs canola oil
 
1 red onion, diced
 
6 garlic cloves, crushed
 
1 cup of diced and peeled tomatoes (fresh or canned)
 
½ tsp achiote powder
 
1 tsp cumin seeds – whole
 
1 tsp ground cumin
 
1 tbs chili powder
 
8 or more cups water

2-3 tbs finely chopped cilantro or parsley

Salt and pepper to taste

 

 

 
Preparation:
 
  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, salt 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.
  5. Mix in the chopped cilantro or parsley.
  6. 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.

 

 

 

 

 

 

 

 

Be Sociable, Share!

Comments

10 Responses to “Menestra de Porotos (Bean Stew)”

  1. kat JAPAN
    on March 9th, 2010 at 1:29 am

    sounds so flavorful!

  2. sra INDIA
    on March 9th, 2010 at 3:23 am

    Sounds filling, and I love the look of that fried egg in the pic.

  3. Rosa SWITZERLAND
    on March 9th, 2010 at 5:37 am

    That looks good and comforting!

    Cheers,

    Rosa

  4. joey AUSTRALIA
    on March 9th, 2010 at 9:59 am

    Sounds delicious! I love bean stews of all kinds!

  5. Jientje BELGIUM
    on March 9th, 2010 at 10:13 am

    I love beans, so this is a recipe I might want to try, it looks delicious!

  6. Simona UNITED STATES
    on March 10th, 2010 at 2:34 pm

    A very nice combination on the plate! Is it lunch time yet?

  7. Karina UNITED STATES
    on March 10th, 2010 at 8:42 pm

    Rice and beans is a classic combo I have lived on all my life. And cumin and garlic? I’m so with you!

  8. neil AUSTRALIA
    on March 13th, 2010 at 5:44 pm

    Ooh, I want some! Love your combination, the fried plantain is a perfect touch.

  9. anna maria UNITED STATES
    on March 14th, 2010 at 9:34 pm

    I could go for some of that tonight, right now, for dinner!

  10. Paz UNITED STATES
    on March 15th, 2010 at 1:51 am

    Yeah, I definitely recommend this dish. ;-)

    Thanks for stopping by, everyone. ;-)

    Paz

Leave a Reply