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Beans with mazamorra




Navy bean

1000 grams

Corn cob

4 unit

Yellow pumpkins

250 grams


1 unit


2 wedges

Extra virgin olive oil

7 spoons

Red peppers

1 unit


7 leafs


to taste


to taste

Dried chillies

2 grams

Iodized salt

3 grams

single courses from Chile

Beans with mazamorra

Beans with mazamorra

vegan high in fiber source of C vitamins with good fats

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Beans with mazamorra

I can not miss in my recipe book with touches of my ancestors! A wonderful dish!

Beans with mazamorra step 1

step 1

Cook Granados beans along with a basil leaf and pumpkin cut into cubes in 2 liters of water over medium heat for 40 minutes watching until soft

Beans with mazamorra step 2

step 2

To prepare a sofrito with the onion and garlic chopped in pictures, basil chopped in olive oil I added the similarly chopped red paprika and free condiments! Give it a charm by feeling the aromas and let it stand

Beans with mazamorra step 3

step 3

While the beans are cooked next to the pumpkin and ready the sofrito is time to prepare the corn! We can scratch or shred and put in processor the idea is to have a paste

Beans with mazamorra step 4

step 4

To this pasta of choclo we will add the sofrito and once they have passed the 40 minutes we will add the pasta little by little

Beans with mazamorra step 5

step 5

As all the ingredients in the pot cook for about 10 minutes adding a pinch of salt.

Beans with mazamorra step 6

step 6

Leave a little olive oil and add chili or dried chili that will put on the plate served! We can decorate with basil leaves.

Beans with mazamorra step 7

step 7

A wonderful dish to rescue the treasures of our land

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