Corn is the main ingredient in many Chilean meals in the summer. For this reason, apart from the humans and the corn cake, we can prepare this recipe for beans with mazamorra. These beans are one of the recipes preferred by Chileans, because in addition to using seasonal vegetables, it is a great hearty and very tasty dish even for the little ones.
Although making them takes time, it is well worth it, as it is a dish that tastes great and has a lot of flavor. If you want to discover how to make beans with mazamorra, we teach you step by step so that it is delicious. Let’s go!
- 800 grams of shelled beans
- 3 corn
- 1 onion
- 2 cups of pumpkin
- 1 tablespoon of colored chili
- 1 bunch of basil
- 1 teaspoon of oregano
- 1 teaspoon of pepper
- 1 teaspoon salt
- 2 cloves of garlic
- Oil
How to make Beans with mazamorra:
- Keep in mind that most legumes must be soaked the day before they are prepared. Then, strain the soaked beans, wash them well and leave them in a pot over high heat and submerged in water for about 20 minutes. Once they are soft, strain the beans and reserve the water to make the mazamorra.
- In the same spot where you made the beans, heat a splash of oil and add the onion with the colored pepper, the garlic and the oregano. Sauté for a few seconds over low heat until the onion softens.
- Cut the pumpkin and add it to the sauce. Stir and cook well for about 10 minutes.
- In the processor or blender you must grind the corn and basil. To do it, help yourself with the reserved water from the cooked beans. With salt to taste and a pinch of pepper, begin to process the corn kernels.
- Trick: Some people prefer to grate the corn directly and skip the processing step.
- Once you have the corn paste ready, add it to the fried onion and pumpkin. It should not be very processed, since the idea is that it is similar to a polenta. Keep in mind that cooking it will dry it out, so you can add more of the reserved bean water.
- You can serve immediately or reserve your beans with mazamorra in a glass container for another occasion. It’s also a good option to make this dish for your week’s lunch, as you can freeze it for 3-4 weeks.
- Beans with mazamorra and other recipes
- In Chile there is a popular saying that pomegranate beans with mazamorra is a dish only suitable for those who are on vacation and can afford to take a good nap after lunch. We assure you that with a good portion of this recipe you will satisfy your appetite no matter how big it is.
- This recipe uses a very traditional chili from Chilean cuisine: the colored chili. If you don’t have it at home, don’t worry, you can prepare it by mixing 1 cup of butter, 1 tablespoon of sweet pepper, 1 tablespoon of mermen and 2 cloves of garlic. Cook everything together for 2 minutes and voila!
