Porotos Granados Con Mazamorra (Chilean Vegetable S

Name: Porotos Granados Con Mazamorra (Chilean Vegetable Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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
Clean and peal the squash, leaving it in large pieces.
3
Peel and dice the tomoates, onions, and garlic.
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
Season the tomates and onions with cumin, pepper, salt, and paprika.
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
Take the squash peices out and mash or grind them. Then place back in the pot.
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
(Optional) At the end add half a cup of milk product to make things creamy. The fattier the milk product the tastier the beans.

955

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lbs navy beans or 4 lbs white beans, 1 lb squash (pumpkin or butternut squash work well), 3 cups cooked corn, 1 onion, and more.

Yes, Porotos Granados Con Mazamorra (Chilean Vegetable Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions