Ecuadorian Menestrone
Ecuadorian Menestrone is a rich and cozy soup made with beans, tender beef or pork, potatoes, carrots, pasta, and a fragrant achiote refrito. Finished with fresh basil, it is warm, filling, and full of traditional Ecuadorian flavor
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1½ - 2 hours
Special Equipment: Stock Pot
Ingredients
cups dry beans (or 4 cups fresh/tender beans)
1½–2 lbs beef brisket, beef ribs, or pork (traditional cuts)
1 white onion or paiteña onion, chopped
1 green bell pepper, diced
3–4 garlic cloves, minced
2 tomatoes, blended or finely chopped
2 potatoes, diced
2 carrots, diced
2–3 tablespoons achiote-infused oil
Fresh basil (plus stems for simmering)
Cumin, oregano, salt (to taste)
1½ cups macaroni or short pasta
Directions
Cook the Beans: Soak dry beans overnight. Cook beans until tender (pressure cooker speeds this step).
Season and Sear the Meat: Season meat with salt and pepper. Brown in hot oil until deeply golden. Remove and reserve.
Make the Refrito: In the same pot, heat achiote oil. Sauté onion, pepper, and garlic until soft. Add tomato, cumin, and oregano. Cook until thickened and aromatic.
Build the Soup: Return meat to the pot. Add the bean cooking broth and extra water as needed. Add basil stems for flavor. Simmer until the meat becomes tender.
Add Vegetables & Pasta: Add diced potatoes and carrots. Cook 12–15 minutes. Stir in cooked beans and pasta.
Finish & Serve: Simmer until pasta is cooked and broth thickens slightly. Adjust seasoning. Finish with chopped fresh basil before serving.
