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Ecuadorian bean stew – Menestra de porotos

My recipe for Ecuadorian menestra de porotos or menestra de frijoles, a traditional bean stew dish, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.

Ecuadorian menestra de porotos

En Español

Menestras are popular dishes in Ecuador, they can be made with lentils or beans. They are usually served with rice, plantains, salad and your choice of protein: beef, pork, fish, chicken or an egg (vegetarian option). The menestra de lentejas is made with lentils and is another popular menestra that you will find in Ecuador.

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Menestra de porotos bean stew

My mom, with her background in New Mexican food, made menestra de porotos or beans more frequently than menestra de lentejas.  She is probably to blame for my intense dislike of canned beans; once you get used to cooking beans from scratch it is really hard to eat bland canned beans.  Yes, you can add spices and flavor to canned beans, but it doesn’t compare to homemade cooked beans.

In Ecuador you can find a huge variety of beans, I love going to the market and looking at all the different colors of beans. Menestras are usually made with dry beans, however one of my favorite is menestra de porotos tiernos or fresh beans. Fresh beans are harder to find here in the US, though I did see some last summer at the farmer’s market and will try a fresh bean menestra this summer.

Ecuadorian style bean stew or menestra - easy recipe

A menestra would not be a true menestra without the essential side dishes: rice (a must – no substitutions) helps soak up the sauce that the beans simmered in. The fried ripe plantains complement the dish with a nice sweet touch. Some avocado slices and a small side salad, with onion and tomato curtido, add freshness and acidity. Finally, most restaurants will offer you a choice of fried or grilled meat, pork, chicken, or fish, with the menestra.

When I was growing up, my mom tried to limit the amount of meat we ate, so it was very common for her to serve this menestra de porotos with a fried egg instead of meat. If you are vegetarian and are ordering this dish at a restaurant you can also request an egg in place of the meat.

Ecuadorian bean menestra with rice, plantains, egg and salad

The beans in the menestra get their flavor from simmering the spices and vegetables that make up the refrito or base of the dish. The refrito for this menestra is made with diced red onions, diced tomatoes, crushed garlic, achiote or annatto powder, cumin (both whole and ground, and chili/paprika powder – very basic ingredients that add a lot of flavor to the beans.

The final touch is the chopped fresh cilantro or parsley that is added at the end. For extra favlor, save half of the refrito or make a double batch to add at the end for an extra touch of flavor for the menestra. This bean menestra is a very easy dish to make. It takes a couple hours to cook, depending on the freshness of the beans and type of beans. You can also cook the beans in the pressure cooker for a quicker process. The beans need to soak overnight, but the preparation is very simple.

Ecuadorian menestra de porotos

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.
4.89 from 105 votes
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Course: Side Dish
Cuisine: Ecuadorian, Latin American, South American
Keyword: Bean stew, Beans, Ecuadorian menestra
Prep Time: 15 minutes
Cook Time: 2 hours
Soaking time: 12 hours
Total Time: 2 hours 15 minutes
Servings: 8 – 10


  • 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


  • 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.
  • Add the diced tomatoes, achiote powder, cumin seeds and ground cumin, chili powder, and pepper. Cook for another 5 minutes, stirring occasionally.
  • Add 8 cups of water and bring to a boil.
  • 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.
  • Add salt to taste, adjust any other seasonings to taste.
  • 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.
  • 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.

Step by step preparation photos for Ecuadorian bean stew or menestra de porotos

Menestra de porotos with rice and egg
Menestra de porotos or Ecuadorian style beans
Menestra de porotos or Ecuadorian beans

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  1. I hope you don’t mind, but I am going to link your ensalada rusa to my post. I found your blog and I think it is absolutely beautiful and your pictures are grand. My best friend is from Ecuador and now I can surprise him with some of your recipes.

    Thank you!

    Platanos, Mangoes and Me!

  2. Laylita-this may be a stupid question but whenever I make this dish or the seco de pollo, I never know if I’m supposed to leave the lid on or off during simmering. What do you do? Thanks!

    I usually have it partially covered

  3. I’m making my shopping list for this recipe right now. I join every other comment on this site and thank you for my return to my childhood.

  4. I’m an Ecuadorian living in the UK and am rediscovering all the flavours and recipes from there. Your blog is my first point of reference :D Thanks so much for posting this and keep up the great work!

  5. It is very hard to make cooked beans look good and appetizing in a picture, but you have done a fantastic job with this recipe. I will be making menestra this week and look forward to trying yours!

  6. Laylita,
    May I suggest a couple of variations? When using lentils, I like to add grated green plantain pieces to the simmering pot. It gives it a very nice touch. But my favorite addition has got to be chicharrones, which here in the States I substitute with finely chopped, fully cooked bacon. Just sprinkle it on top of your menestra when plating. Yum!

  7. Laylita,

    I LOVE your website and all my friends, co-workers, and acquaintances know it!!! When the government accidently blocked your site two weeks ago we cried and now I’ve got you back! I have started a little collection of clippings from here and have prepared so many of your dishes. My favorite is the shrimp and chorizo rice. Last week I tried making empanadas for the first time EVER! I’m going to have to try it again to get it right on the count of my dough falling apart :). I’ve been eyeing this one for a minute and it’s definitely next..
    THANK YOU so much for your lovely website.

  8. Hola ! Felicitaciones por esta pagina maravillosa! Las recetas son riquisimas, especialmente estas “menestras”, son mi plato favorito . Love your Webpage and Blog. Saludos :)

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