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Arroz con Menestra y Carne (Rice with Meat in Stew)
Arroz con Menestra y Carne (Rice with Meat in Stew) is a traditional Ecuadorian recipe for a classic dish of roast beef served on a bed of garlic and herb dressing with pinto beans in an onion and bell pepper sauce. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Rice with Meat in Stew (Arroz con Menestra y Carne).
prep time
20 minutes
cook time
95 minutes
Total Time:
115 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesBeef RecipesVegetable RecipesBean RecipesEcuador Recipes
Arroz con Menestra y Carne (Rice with Meat in Stew) a Classic Ecuadorian recipe for a dish of roast beef served on a bed of garlic and herb dressing with pinto beans in an onion and bell pepper sauce.
Ingredients:
500g pinto beans
1 large onion, diced
1 red bell pepper, diced
1 tomato, chopped
1/2 tsp garlic, minced
2 tbsp achiote oil
900g roast beef, cut into 6 slices
3 garlic cloves
4 basil leaves
2 celery leaves
4 leaves of
yerba buena
salt, freshly-ground black pepper and chilli powder, to taste
steamed rice, to accompany
Method:
Wash the beans, place in a large bowl, cover with water and set aside to soak over night.
Heat the achiote oil in a pan, add the onion and garlic and fry for a few minutes, until soft but not coloured. Add the bell pepper and cook for 2 minutes more then stir in the tomato. Cover and cook gently for about 8 minutes, or until the tomato has broken down. Stir in 1l water then bring to a boil.
Drain the beans and add to the pan with the tomato sauce. Bring to a simmer, cover and cook gently for about 80 minutes, or until the beans are tender and the sauce has thickened. Season to taste with salt.
For the meat, roast to your liking then allow to rest. Combine all the ingredients for the dressing in a blender. Slice the meat and spread over the dressing mixture. Allow to rest for 5 minutes then lightly fry the meat.
Serve the meat with the beans and accompany with plain steamed rice.
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