• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Damn, Spicy!
  • Home
  • About
  • Recipes
  • Tips
  • Gift Guides
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Tips
  • Gift Guides
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Tips
    • Gift Guides
    • Email
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Main Dishes / Ecuadorian Rice And Beans (Menestra Recipe)

    Ecuadorian Rice And Beans (Menestra Recipe)

    Published: Mar 4, 2023 · Last Update: Mar 8, 2023 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Ecuadorian Rice And Beans (Menestra) is a traditional dish made with rice and a bean stew made with a flavorful garlic and onion refrito base, seasoned with cumin and oregano, and served with fried green plantains, chorizo or sausage, a zesty onion Curtido, and salad! +11 Serving Ideas below.


    ecuadorian rice and beans menestra recipe-1


    Ecuadorian Rice And Beans (Menestra Recipe)

    I make Ecuadorian Rice And Beans (Arroz Con Menestra Ecuatoriano) almost every day in Ecuador, it’s pretty much my go-to dish for lunch or dinner.

    Because of all the options and variations that you can add to this dish, you’ll guaranteed to never get tired of it which is I make it so often!

    In this case, I served my rice and beans with Patacones (fried green plantains), sausage (salchicha) but I usually do chorizo, cheese, a spoonful of zesty Onion Curtido (onions & lemon), and salad, to add some greens.


    Why you’ll love this recipe:

    • Flavorful. This is no regular rice and beans that you eat at the end of the month. It’s GOOD. The beans have a sautéed garlic and onion base, they’re seasoned with cumin and oregano and cooked until tender and packed with flavor. Optional secret ingredient? Cheese!
    • Quick and easy. Ready in just 30 minutes and 3 steps!
    • Infinite serving options. This is how I’m able to make this dish almost every day! Check my recommended 11 Serving Ideas down below to make sure you’ll get the best out of this Ecuadorian dish!
    • Prep ahead. Don’t have time to make dinner? These beans actually taste better the more they sit, so you can totally make it ahead of time!.

    ecuadorian menestra recipe


    What is Menestra?

    “Menestra” is basically a “stew”. There are two types of Menestra in Ecuadorian cuisine: “Menestra de Frijoles” which means “Bean Stew” or “Menestra de Lentejas” which means “Lentil Stew”.

    In this post, I’ll teach you how to make “Menestre de Frijoles” which is a delicious Ecuadorian-style bean stew that’s quick and easy to make, and SO good that it might just become your new go-to bean recipe. That’s what happened to me when I moved to Ecuador lol.

    Like many traditional recipes, each area and even family has a slightly different version of this recipe. They’re all good! This is the version I learned!


    ecuadorian rice and beans menestra recipe


    Ingredients for Ecuadorian Rice And Beans

    Oil. In Ecuador, you’d usually go for “achiote oil” which is a deep amber-colored vegetable oil infused with “achiote” (aka annatto). You can use regular vegetable oil or make your own “achiote oil” by adding achiote powder or seeds to vegetable oil. Here you can get achiote powder! It tastes earthy but the flavor is very mild, almost similar to saffron.

    Onion. I like using red onion but white will also work. Some add green pepper or even tomatoes to their menestra but I stick to onion and garlic.

    Garlic. Use fresh garlic for all the flavor!

    Cumin. I usually stick to ground cumin but you can also use whole cumin seeds if you’d like.

    Oregano. Regular dried oregano, nothing fancy.

    Salt and pepper for flavor.

    Cilantro. I almost never have a bunch of cilantro in my kitchen, I confess, so feel free to leave it out if it’s not your thing or don’t have some. You can sub in parsley but people usually use Cilantro in Ecuador.

    Beans. My favorite beans in Ecuador are canary beans (“frijoles canarios” in Spanish), they’re delicious and that’s what I recommend you use but since I was making this recipe for you guys, I wanted to use something that most of you already have in your pantry which is why I used kidney beans. They work just fine. You can also use black beans instead. Traditionally, you’d want to use dry beans but I confess I usually use canned (which taste MUCH better than the canned ones in other countries btw).

    Water. Ecuadorians like their menestra very thin so they add a lot of water, I like it a bit on the thicker side so I add way less so this is something that you can customize when making your own Menestra! Some use grated green plantains to thicken it up (and add extra flavor) but there’s no need to do that if you add a bit less water.

    Rice. Use long-grain rice, wash it to get rid of extra starch and, while I provide instructions in the recipe card, cook it accordingly to package instructions. The reason for this is I don’t know what type of rice you’ll be using. As a rule of thumb, you can follow the directions in step 3 of this recipe but depending on your rice, you may need more or less water or it may take more or less time to cook fully.

    Cheese. This is optional, not everyone adds cheese to their Menestra but it’s a plus, we can all agree on that lol. The cheese used is similar to queso fresco, so you can substitute it with that or even feta cheese (I use either “queso costeño” or “queso manaba”). It’s added in last minute so it can melt a bit but still keep its shape, you don’t want it to me lt completely into the menestra.


    ecuadorian rice and beans


    How to make Ecuadorian Rice And Beans

    STEP 1: Make the refrito. Add the achiote or vegetable oil to a medium pot. Allow the oil to heat, once hot add in the onion and garlic. Season with cumin, oregano, salt, and pepper. Saute until soft and fragrant, then add in the cilantro and keep sautéing.

    STEP 2: Add the beans and water. Allow the water to come to a simmer, then cover the pot with a lid and cook until the liquid has thickened to your liking. Taste and adjust seasonings if desired.

    STEP 3: Make the rice. While the beans are cooking, make the rice. Wash the rice until the water runs clear, then add the rice and water to a medium pot. Season with salt. Bring to a simmer over medium heat, as soon as the rice starts simmering, cover with a lid and reduce the heat to low. Cook until the water has evaporated, then remove the lid, add the oil, mix, cover with the lid again and turn off the heat. Let steam.

    STEP 4: Add the cheese. This is optional but very recommended! Once the Menestra is ready, turn the heat off, add in the cheese, mix, and cover with the lid. Allow the beans to sit for a few minutes, until the cheese has melted a bit but not completely. Serve with rice, fried green plantains or ripe plantains, Onion curtido, salad, and sausage, chorizo, or a fried egg! More serving ideas below.


    ecuadorian beans recipe


    What goes with rice and beans?

    Here are variations that I do and add-ons that you might like! Told you, there are so many ways to serve this dish that you’ll never get tired of it!

    1. Chorizo or sausage.
    2. “Carne Apanada” (similar to Milanesa).
    3. Grilled meat or chicken.
    4. Fried fish.
    5. Coca Cola Chicken.
    6. Egg (fried with runny yolk).
    7. Potatoes with Salsa De Mani (Ecuadorian Peanut Sauce).
    8. Simple onion Curtido.
    9. Tomato and onion Curtido.
    10. Cucumber Curtido.
    11. Llapingachos (Ecuadorian Cheesy Potato Cakes).
    12. Cheese such as queso costeño, Manaba, fresco, or feta cheese.
    13. Fried ripe plantains for some sweetness.
    14. Patacones (Fried Green Plantains).
    15. Aji Criollo (Ecuadorian Hot Salsa).

    ecuadorian rice and beans menestra recipe


    Can I make Menestra ahead of time?

    Yes! Menestra gets more flavorful the more it sits so you can make it up to 1-2 days ahead of time, allow it cool down to room temperature, and then cover it with plastic wrap and store it in the refrigerator.

    You might need a few splashes of extra water to loosen it up when reheating it.


    Can I store Rice And Beans?

    Yes! I recommend you store rice and beans separately so you can properly reheat the beans without messing up your rice.

    Store your rice covered or in an air-tight container in the refrigerator for up to 2 days, then reheat until hot.

    Store your beans covered or in an air-tight container in the refrigerator for up to 3-4 days, then reheat with a generous splash of water to loosen up the texture.


    ecuadorian rice and beans


    HAPPY COOKING!! I hope you’ll love this Ecuadorian Rice And Beans Recipe (Menestra Recipe) as much as I do!

    PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

    MORE ECUADORIAN RECIPES YOU’LL LOVE:

    • Salsa De Mani (Ecuadorian Peanut Sauce)
    • Pan De Yuca (Ecuadorian Cassava Cheese Bread)
    • Llapingachos (Ecuadorian Cheesy Potato Cakes)
    • The Best Coca Cola Chicken Recipe
    ecuadorian rice and beans menestra recipe

    Ecuadorian Rice And Beans (Menestra Recipe)

    Damn, Spicy! @ www.damnspicy.com
    Ecuadorian Rice And Beans (Menestra) is a traditional dish made with rice and a bean stew made with a flavorful garlic and onion refrito base, seasoned with cumin and oregano, and served with fried green plantains, chorizo or sausage, a zesty onion Curtido, and salad!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Ecuadorian, Latin American
    Servings 4 servings

    Ingredients
      

    For The Beans (Menestra)

    • 1 and 1/2 tbsp (20 ml) achiote oil or vegetable oil (to make your own achiote oil add 1 and 1/2 tbsp or 20 ml of vegetable oil and 1/4 tsp achiote powder or 8 whole achiote seeds. You can buy achiote here)
    • 1/2 large red onion (minced)
    • 2 cloves garlic (minced)
    • 1 tsp ground cumin
    • 1/2 tsp dried oregano
    • Salt and pepper
    • 2 tbsp finely chopped cilantro
    • one 15-oz can (one 425-g can) beans (canary beans are my favorite but you can use your favorite, Kidney beans or black beans work great)
    • 1/2 cup (125 ml) water (or more for a thinner stew)
    • 1/3 cup (50 g) cubed cheese such as Queso Costeño, Queso Manaba or Queso Fresco (optional but recommended, feta cheese also works)
    • Cilantro (optional, for topping)

    For The Rice

    • 1 cup (185 g) basmati rice
    • 2 cups (500 ml) water (more or less, depending on the rice)

    Instructions
     

    • Make the refrito. Add the achiote or vegetable oil to a medium pot over medium-low heat. Allow the oil to heat, once hot add in the onion and garlic. Season with cumin, oregano, salt, and pepper. Saute until soft and fragrant (about 3-4 minutes), then add in the cilantro and keep sautéing for another 1-2 minutes.
    • Add the beans and water. Set the heat to medium-high and allow the water to come to a boil, then cover the pot with a lid, reduce the heat to medium and cook until the liquid has thickened to your liking (about 10-15 minutes). Taste and adjust seasonings if desired.
    • Make the rice. While the beans are cooking, make the rice. Wash the rice until the water runs clear, then add the rice, water, and salt to a medium pot. Bring to a simmer over medium heat, as soon as the rice starts simmering, cover with a lid and reduce the heat to low. Cook until the water has evaporated, then remove the lid, add the oil, mix, cover with the lid again and turn off the heat. Let steam.
    • Add the cheese. This is optional but recommended. Once the Menestra is ready, turn off the heat, add in the cheese, mix, and cover with the lid. Allow the beans to sit for about 3-4 minutes or until the cheese has melted but not completely. Serve with rice, Patacones (Fried Green Plantains) or ripe plantains, Onion Curtido, salad, and meat of choice or a fried egg! See notes for more serving ideas.

    Notes

    Serving Ideas: chorizo or sausage, "Carne Apanada" (similar to Milanesa), grilled meat or chicken, fried fish, Coca Cola Chicken. fried egg with runny yolk, boiled potatoes with Salsa De Mani (Ecuadorian Peanut Sauce), onion Curtido, tomato and onion Curtido, cucumber Curtido, Llapingachos (Ecuadorian Cheesy Potato Cakes), cheese (such as queso costeño, Manaba, fresco, or feta cheese), fried ripe plantains, Patacones (Fried Green Plantains, Aji Criollo (Ecuadorian Hot Salsa).
    Make-Ahead Instructions: make the beans up to 1-2 days ahead of time, allow them cool down to room temperature, then cover the with plastic wrap and store in the refrigerator. Reheat with a generous splash of water to loosen up the Menestra when reheating.
    Storing Instructions: store rice and beans separately so you can properly reheat both. Store your rice covered or in an air-tight container in the refrigerator for up to 2 days, then reheat until hot. Store your beans covered or in an air-tight container in the refrigerator for up to 3-4 days, then reheat with a generous splash of water to loosen up the texture.

    📷 DID YOU MAKE THIS RECIPE?!
     
    Tag @damnspicy #itsdamnspicy on Instagram!
     
     
    Tried this recipe?Let us know how it was!
    « Greek Chicken Gyros
    Guava Cheesecake »

    Pop up

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Damn, Spicy! I share tried-and-true recipes from my trips around the world!

    You can expect new recipes weekly with a mix of sweet & savory!
    Read more »

    Contacts ⭐︎ New Here?

    GET A FREE ECOOKBOOK

    when you subscribe to my spicy newsletter!

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Comment Policy

    Read

    • Recipes

    Contact

    • Home
    • Contacts
    • New To Damn Spicy?

    This blog contains affiliate links, please read Disclaimer for more information.

    Copyright © 2023 DAMN SPICY

     

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT