A feast from the Ecuadorian coast… when my mother brought home two giant ripe plantains I could hardly wait to throw this together! I used pintos I had on hand instead of frejol (kidney beans) in the menestra, and used canned beans rather than cooking them from scratch, and I only had dried parsley, so it wasn’t the same as the traditional menestra de frejol I so love (the original recipe is more authentic), but it was still yummy. The baked plantains were wonderful, and with some rice and a big green salad (with avocado of course), it was an absolutely delicious meal and stuffed us to the gills (leftovers of everything, half a plantain really fills you up)! Thanks again Laylita!
Menestra de porotos (bean stew)
1 tbsp. oil
About a 1/4 tsp. chunk achiote
2 cloves garlic, chopped
1/2 tsp. cumin
1/2 tsp. coriander
1 tsp. chili powder
1 14 oz. can pinto beans, drained
1/2 of a 14 oz. can diced tomatoes
About a cup of water
Generous sprinkle dried parsley
Generous sprinkle salt and pepper
Dissolve achiote paste in hot oil in a medium saucepan, then sauté onion and garlic and add spices. Mix in the can of beans, the tomatoes, the water and the parsley. Bring to a boil, then reduce heat and let simmer for 15-20 minutes or so, uncovered, until thick, sprinkle with salt and pepper then serve up with some rice!
Platanos asados rellenos con queso
Less than a tsp. oil
2 ripe plantains
Preheat oven to 400ºF. Coat the plantains lightly in oil. Bake in a small baking pan or tray for 30 minutes, then turn over (a bit of a tricky maneuver), rotate pan, and bake 15-20 minutes more until crisp. Slice most of the way through along the length of the plantain and stuff some feta inside, let cheese melt and the plantain cool a bit, then enjoy!