Menestra de Porotos (Ecuadorian Bean Stew)

Menestra de Porotos (Ecuadorian Bean Stew)

Menestra de Porotos (Ecuadorian Bean Stew)

Menestra de porotos is an Ecuadorian-style bean stew. The beans are always eaten with rice, a curtido, fried plantains, avocado, and a protein of your choice. Or you can skip the protein and make the meal vegan.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Bean Soaking12 hours
Course: Main Course, Side Dish
Cuisine: Ecuadorian
Keyword: Ecuadorian, Latin American, main course, side dish, vegan
Author: Alex Gorgos

Ingredients

  • 1/2 lb dry white beans
  • 3 tbsp vegetable oil
  • 1/2 medium red onion diced
  • 6 garlic cloves chopped
  • 1 tomato diced
  • 1/2 tsp annatto powder
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups water
  • 3 tbsp parsley chopped
  • salt to taste

Instructions

  • Soak the beans overnight in cold water.
    Ecuadorian, side dish, main course
  • Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
    Ecuadorian, side dish, main course, pork
  • Add in the tomatoes, cumin, annatto powder, and chili powder. Sauté for 5 minutes.
    Ecuadorian, side dish, main course
  • Add in the beans and 4 cups of water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
    Ecuadorian, side dish, main course
  • Stir in the parsley. Season with salt.
    Ecuadorian, side dish, main course
Ecuadorian, side dish, main course
Serve with rice, plantains, curtido, and avocado.