
Menestra

Menestra comes from the Pasaje region. Besides this vegan version, there are also those with milk and cheese. The stew is traditionally served with rice and meat. The dish is popular throughout Ecuador.
You can use menestra as a base for arroz moro.

Menestra
Ingredients
- 250 g Canary beans, alternatively other beans of your choice
- 2 spring onions
- 1 pepper
- 1 tomato
- 2 garlic cloves
- ½ tsp cumin seeds
- 1 tsp. achiote, or saffron as an alternative
- 250 ml water
- Salt
Instructions
- Soak the beans overnight. The next morning, pour away the soaking water.
- Wash the onions and cut them into rings. Wash and dice the pepper and tomato. Peel and finely chop the garlic.
- Steam-fry all this with the cumin and achiote in a pot.
- Add the beans and water and cook on low for 45-70 minutes until the beans are soft. Add more water if necessary. The cooking time depends on the type of bean.
- Season with salt at the end.
Nutrition

