Porotos Granados con Mazamorra (Chilean Summer Bean, Squash & Sweet Corn Stew) – Authentic Chile Recipe
Classic Chilean countryside harvest stew thickened with sweet corn and perfumed with fresh basil.
- Country of Origin
- 🇨🇱 Chile (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cranberry or pinto beans, Cubed butternut squash, Grated sweet corn and basil, Fresh sweet basil, Cumin
Ingredients for Porotos Granados con Mazamorra (Chilean Summer Bean, Squash & Sweet Corn Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) cranberry or pinto beans, prepped into bite-sized pieces
- 1.5 cups cubed butternut squash, washed and trimmed
- 1 cup grated sweet corn and basil
- 1 medium onion and 3 cloves garlic, finely minced with fresh sweet basil
- 1.5 tbsp traditional Chile seasoning (cumin, sweet paprika, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh sweet basil for 3–4 minutes until fragrant.
- Stir in cumin, sweet paprika, garlic and toast for 45 seconds to release the essential oils of Chile's kitchen.
- Add cranberry or pinto beans and cubed butternut squash, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in grated sweet corn and basil, adjust seasoning, and ladle steaming hot into deep bowls.