Menestra de Porotos (Ecuadorian Bean Stew) Recipe

Name: Menestra de Porotos (Ecuadorian Bean Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Dry Pinto Beans (soaked Overnight In Cold Water); 2 Tablespoons Canola Oil; 1 whole Red Onion, Diced; 1- 1/2 Tablespoon Garlic, Minced; 1 cup Tomatoes (peeled And Diced); 1/2 teaspoons Achiote Powder (substitute Paprika); 1 teaspoon Whole Cumin Seeds; 1 teaspoon Ground Cumin; 1/2 Tablespoons Chili Powder (or A Full Tablespoon For More Heat); Salt And Pepper, to taste; 8 cups Water; 3 Tablespoons Cilantro, Finely Chopped; 2 Tablespoons Olive Oil; 1/2 teaspoons Garlic, Minced; 2 Tablespoons White Onion, Finely Diced; 2 cups Long Grain White Rice; 2- 1/4 cups Water

Servings: persons

1 pound Dry Pinto Beans (soaked Overnight In Cold Water)
2 Tablespoons Canola Oil
1 whole Red Onion, Diced
1- 1/2 Tablespoon Garlic, Minced
1 cup Tomatoes (peeled And Diced)
1/2 teaspoons Achiote Powder (substitute Paprika)
1 teaspoon Whole Cumin Seeds
1 teaspoon Ground Cumin
1/2 Tablespoons Chili Powder (or A Full Tablespoon For More Heat)
Salt And Pepper, to taste
8 cups Water
3 Tablespoons Cilantro, Finely Chopped
2 Tablespoons Olive Oil
1/2 teaspoons Garlic, Minced
2 Tablespoons White Onion, Finely Diced
2 cups Long Grain White Rice
2- 1/4 cups Water

1
For the stew: Note: youll need to soak the beans in a pot of cold water overnight.
2
The next morning, drain them and set aside while you get the stew started.
3
Heat the oil over medium heat in a large stock pot.
4
Add the onions and garlic and cook for 2-3 minutes, or until onions are translucent and garlic is fragrant.
5
Next add the tomatoes, spices, salt and pepper.
6
Cook for five minutes, stirring occasionally.
7
Then add the water and bring to a boil.
8
Once boiling, add the beans and reduce heat to medium-low (or low), keeping the stew at a simmer.
9
Simmer for 2 hours.
10
Prior to serving, stir in the cilantro.
11
For the rice: Heat the oil in a medium sauce pan over medium heat.
12
Add the garlic and onion and cook for 2-3 minutes, or until onions are translucent and garlic is fragrant.
13
Next add the rice and toss with the oil to coat.
14
Add the water and bring it to a boil.
15
When the water has reduced so that it barely covers the rice, reduce the heat to low, cover and cook for 20 minutes.
16
To serve: Serve the stew with the rice and a fresh loaf of bread.

684

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Dry Pinto Beans (soaked Overnight In Cold Water), 2 Tablespoons Canola Oil, 1 whole Red Onion, Diced, 1- 1/2 Tablespoon Garlic, Minced, and more.

Yes, Menestra de Porotos (Ecuadorian Bean Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Menestra de Porotos (Ecuadorian Bean Stew)

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