Ejote guisado

Instructions

1. Trim the ejotes, remove the strings if needed, then cut them into 3 cm pieces.
2. Finely slice the onion, chop the tomatoes and crush the garlic.
3. Heat the oil in a saucepan over medium heat and cook the onion for 4 to 5 minutes until translucent.
4. Add the garlic, then the tomatoes, and let them stew for 3 minutes, stirring.
5. Add the beans, water, salt, pepper and achiote if using. Cover and simmer gently for 20 minutes, stirring from time to time.
6. Add the culantro at the end of cooking, adjust the seasoning and serve hot with rice.