International Community Odense Odense International Cookbook | Page 65

Menestra
Ingredients:
500 g of beans (kidney beans,
black beans)
1 onion
1 tomato
A handful of coriander
1 green pepper
1 spoon of oil
½ spoon of cumin
2 garlic cloves
1 cube of vegetable broth
1 avocado to top up
Salt
Pepper

Equador
Menestra is a traditional dish in Equador and has many variations and
names around Latin America. The traditional version is eaten next to
rice and any kind of meat. Vegetarians can serve it with vegetables
and salsa sauce. Manestra can be frozened down and used during the
week. You will not get tired of it because you can eat it in many ways for example to make Mexican burritos.

Steps:
1. Peel the tomato and chop it along with the other vegetables in small
squares.
2. In a big pot cook the garlic, onions and the green pepper. Cook under
low while stirring constantly.
3. Add the tomato and the coriander. Fry for a while and add the beans.
4. Add the water,(for 500 g of beans around 1 ½ l water - It’s always good to
have at least 5 cm of water above the beans).
5. When the pot starts boiling add the vegetable broth and the cumin.
Leave it on medium heat to boil for a couple of hours. Remember to stir the
beans every now and then. Beware that you might need to add more water.
Never let the menestra to get dry.
6. Cook it until the beans are soft. You should accomplish a thick texture. If
the beans are getting soft and you still have a very watery texture you can
smash with some beans with a spoon and let them boil a bit longer. In this
final stage it’s better to stir the pot often more than before. At the end the
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beans should be soft, and you should have a thick, moisture sauce.