Porotos Granados Con Mazamorra (Chilean Vegetable Stew)
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 4 lbs navy beans or 4 lbs white beans
- 1 lb squash (pumpkin or butternut squash work well)
- 3 cups cooked corn
- 1 onion
- 2 garlic cloves
- 2 large tomatoes (I usually just use a can of tomatoes)
- 1 teaspoon paprika (approx. 1 teaspoon)
- basil
- 1 tablespoon butter
- 1 teaspoon cumin (approx.1 teaspoon)
- 2 teaspoons salt (2 teaspoons)
- pepper
- 1⁄2 1/2 cup cream (I like using evapoated milk best) or 1/2 cup half-and-half (I like using evapoated milk best)
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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