Summer Bean Soup “Porotos con Mazamorra” screams Chilean summer: when the country is bursting with crops of corn, tomatoes, beans, and everything is sweet and full of flavor. This soup is vegetarian. Some people will top the soup with a braised chorizo, but most people will eat it just like this, topped with a spoon of a lard mixture or oil with sweet paprika.
Tips for doing this soup outside Chile: I used chopped frozen corn without problems (get the whole kernel, not the sweet varieties). Buy sweet basil. The Thai (more purple) has an anise flavor that it doesn’t work. I used fresh frozen speckled butter beans for the beans, you can use cranberry beans, which I have seen here in the US at Farmer Markets, and they are similar to our Granados, or great northern beans or lima beans. Rancho Gordo is my favorite brand. Canned white beans are a suitable replacement too.
Tips for fantastic summer bean soup:
What beans are traditionally used?
Porotos con mazamorra is a summer dish in Chile when this variety of beans is easy to find at the farmer’s market and supermarkets. They can be bought in the pod or shelled and ready to cook. If you get them fresh in the pod, make time the night before to shell them.
Two kilos of beans in the pod serve 4-6 people.
What bean do you recommend in the US?
In general, I use canned beans. I recommend cannellini or white kidney or great northern beans. Or fresh frozen shelled speckled butter beans,
In Texas, it is not common, but in other states, you can find fresh beans such as Dragon Tongue or Cranberries for sale in the summer. It is crucial to make sure that the bean is formed and plump. These varieties are also grown for green beans, and it will depend on when they are harvested if they can be used for this soup.
You can also use dry beans like cranberries but cook them first.
What is the corn that is traditionally used?
Porotos con mazamorra is made with Humeros or Chocleros. This variety of corn is widespread in Chile but very difficult to find in other countries. It has irregular kernels. The husk is hard. When you prick the kernel, whitish milk comes out. It is used fresh, as green corn. Don’t store it for more than ten days. The corn dries out and loses its consistency.
How do I replace corn in the US?
I recommend using frozen corn (whole kernel). The fresh corn available in the US is sweeter because it is different. In Latin supermarkets, you will sometimes find ears of fresh Mexican corn that is less sweet.
Can I use canned corn, and what basil should I buy in the US?
I do not recommend using canned corn. It has more water than frozen corn.
Be careful with basil. Thai basils (they tend to be purple) have a lot of anise flavor. I recommend using Sweet Basil or Genovese (in moderation). Taste the basil before adding it to the pot.
What squash can I use in the US?
I used butternut squash, which is sweeter and creamier than the typical Chilean winter squash. Squashes with a flavor similar to the Chilean ones are Hubbard, Turban, and Kabocha.
Summer Bean Soup “Porotos con mazamorra”
A perfect combination of beans and corn.
- Total Time: 50 minutes
- Yield: 6
Ingredients
- 750 grams of beans, I used speckled butter beans, shelled (without pods)
- 1 large or 2 medium onion, diced
- 2 cups winter squash, like butternut, already peeled and diced about 400 grams
- 3 ears of corn or a bag of frozen corn
- sweet basil, a small bunch
- 1 tomato, peeled, seeded and diced, optional
- Salt and pepper
- 1 clove garlic, minced, optional
- paprika to serve
Instructions
- In a large pot, bring to boil the beans in cold water with salt. Once boiling, cover and cook 15-20 minutes. Once cooked, strain, saving the cooking liquid for the soup.
- In the same pan, heat a tablespoon of vegetable oil, add onion, and cook for 5 minutes, occasionally stirring, until translucent. Add garlic if using, cook for 1 minute.
- Add the corn, squash, tomatoes, and basil if using salt and pepper to taste, stir and add the water used to cook the beans, just enough to cover the vegetables. If using fresh corn, you can add it grated and avoid using the blender later.
- Cover and simmer gently for 10-15 minutes until the pumpkin is cooked. With the blender grind the vegetables coarsely, leaving a few pieces more whole.
- Add the beans and heat all, adjust the seasoning.
- Serve hot with paprika or Chilean color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 541
- Sugar: 8.1 g
- Sodium: 416.5 mg
- Fat: 2.2 g
- Saturated Fat: 0.4 g
- Carbohydrates: 104.2 g
- Fiber: 23.3 g
- Protein: 30 g
- Cholesterol: 0 mg
Keywords: bean soup, porotos con mazamorra
Hi Pilar,
I am curious to know where you bought the speckled butter beans. Were they fresh or canned? Thanks
Dry, Rancho Gordo brand carry them, or look at the bulk section at Whole Foods. Or grow them at home (I do this :))
Which brand of corn did you use?
The ones I get i Utah are too sweet
I use one local to Texas Frozen: HEB. Try different frozen brands, until you get to a good one. Best.
Hello! Can you recommend a different bean I can use instead. My husband is begging me to make this for him.
Thanks!
The easiest is Great Northern Beans, any white bean of medium side. Good luck.
Hola Pilar.q tal.. trate e cocine tu receta ..un 10…me salio super rico y sabroso los porotos con mazamorra…habre un food truck..te a va hir muy bien…saludos..Manuel M …Toronto
Jaja, gracias.
Hola! Que tipo de maiz usas exactamente? El que esta congelado no es dulce, verdad?
Congelado whole kernel, diría que es menos dulce, los choclos más parecidos a los nuestros los encuentras en supermercados mexicanos o latinos frescos. También venden congelado sweet corn, ese es mucho más dulce.