Menestra de porotos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb dry beans, soaked overnight2-3 tbs canola oil1 red onion, diced6 garlic cloves, crushed1 cup of diced and peeled tomatoes (fresh or canned)½ tsp achiote powder1 tsp cumin seeds – whole1 tsp ground cumin1 tbs chili powder8 or more cups water2-3 tbs finely chopped cilantro or parsleySalt 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, salt 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.
Mix in the chopped cilantro or parsley.
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.
Recipe and picture credit belongs to laylita.com.
Serving Size: Makes 8-10 servings (nutritional info based on 8)
Number of Servings: 8
Recipe submitted by SparkPeople user BEAKIEBEAN.
Add the diced tomatoes, achiote powder, cumin seeds and ground cumin, chili powder, salt 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.
Mix in the chopped cilantro or parsley.
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.
Recipe and picture credit belongs to laylita.com.
Serving Size: Makes 8-10 servings (nutritional info based on 8)
Number of Servings: 8
Recipe submitted by SparkPeople user BEAKIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 5.8 g
- Protein: 3.0 g
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