Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

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READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Clean and peal the squash, leaving it in large pieces.
  • Peel and dice the tomoates, onions, and garlic.
  • 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.
  • Season the tomates and onions with cumin, pepper, salt, and paprika.
  • 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.
  • Take the squash peices out and mash or grind them. Then place back in the pot.
  • 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.
  • (Optional) At the end add half a cup of milk product to make things creamy. The fattier the milk product the tastier the beans.
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