Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Porotos Granados Con Mazamorra (Chilean Vegetable Stew) Recipe
    Lost? Site Map

    Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    jennyrs's Note:

    Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and soak the beans overnight. Alternatively boil water, tkae off the the stove and let beans soak in the boiled water for 1 hour.
    2. 2
      Clean and peal the squash, leaving it in large pieces.
    3. 3
      Peel and dice the tomoates, onions, and garlic.
    4. 4
      In a large pot, heat the butter. Saute the onions. When starting to look clear, add the garlic and tomatoes. Cook approximately 5-10 minutes, until everything is heated through and the tomatoes have started developing a creamy texture.
    5. 5
      Season the tomates and onions with cumin, pepper, salt, and paprika.
    6. 6
      Add the beans and pumpkin. Add enough water to cover all the ingredients. Bring to a boil and then simmer until the beans are cooked about 1 hour.
    7. 7
      Take the squash peices out and mash or grind them. Then place back in the pot.
    8. 8
      Grind the corn in a blender or food processor with the basil. Add it to the pot and cook for another 10 minutes or so. The starch from the corn should thicken the stew slightly.
    9. 9
      (Optional) At the end add half a cup of milk product to make things creamy. The fattier the milk product the tastier the beans.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

    Serving Size: 1 (335 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 432.3
     
    Calories from Fat 40
    34%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 5.9 mg
    1%
    Sodium 1151.5 mg
    47%
    Total Carbohydrate 80.8 g
    26%
    Dietary Fiber 27.0 g
    108%
    Sugars 5.8 g
    23%
    Protein 22.5 g
    45%

    Ideas from Food.com

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes