• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Houston Gardening
  • Español
  •         
  •           

Summer Bean Soup Porotos con Mazamorra

April 9, 2020 by Pilar Hernandez 11 Comments

Versión en español

Summer Bean Soup Porotos con MazamorraSummer Bean Soup “Porotos con Mazamorra” scream 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 mixture of lard 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. For the beans, I used fresh frozen speckled butter 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 good replacement too.
Chilean beans: Porotos granados

Original recipe from January 2012.

Visit our collection of Chilean recipes here.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Summer Bean Soup, Chilean Recipe

Summer Bean Soup “Porotos con mazamorra”

★★★★★ 4.3 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soups
  • Method: Stove cooked
  • Cuisine: Chilean
Print
Pin

Description

A perfect combination of beans and corn.


Scale

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

  1. 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.
  2. 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 1 minute.
  3. 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.
  4. 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.
  5. Add the beans and heat all, adjust the seasoning. Serve hot with paprika.

Keywords: bean soup, porotos con mazamorra

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Summer Bean Soup Porotos con Mazamorra

Summer Bean and Corn Soup Porotos con mazamorra

Pin53
Share8
Tweet
61 Shares

Filed Under: Chilean recipes, Chilean Soups & Starters, Entrees, Home Page - Highlight, Savory things, Soups, Vegetables, Vegetarian

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published.

  1. Karina Hanson says

    March 20, 2015 at 8:46 pm

    Hi Pilar,
    I am curious to know where you bought the speckled butter beans. Were they fresh or canned? Thanks

    Reply
    • Pilar Hernandez says

      March 21, 2015 at 8:33 pm

      Dry, Rancho Gordo brand carry them, or look at the bulk section at Whole Foods. Or grow them at home (I do this :))

      Reply
  2. Francisca says

    November 7, 2018 at 3:02 pm

    Which brand of corn did you use?
    The ones I get i Utah are too sweet

    Reply
    • Pilar Hernandez says

      November 8, 2018 at 8:00 am

      I use one local to Texas Frozen: HEB. Try different frozen brands, until you get to a good one. Best.

      Reply
  3. Vannesa says

    May 14, 2020 at 1:57 am

    Hello! Can you recommend a different bean I can use instead. My husband is begging me to make this for him.

    Thanks!

    Reply
    • Pilar Hernandez says

      May 14, 2020 at 1:28 pm

      The easiest is Great Northern Beans, any white bean of medium side. Good luck.

      Reply
  4. Manuel montes says

    July 5, 2020 at 12:26 am

    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

    Reply
    • Pilar Hernandez says

      July 5, 2020 at 1:43 pm

      Jaja, gracias.

      Reply
  5. PAOLA LEYTON says

    July 30, 2020 at 6:50 am

    Hola! Que tipo de maiz usas exactamente? El que esta congelado no es dulce, verdad?

    Reply
    • Pilar Hernandez says

      July 30, 2020 at 1:44 pm

      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.

      Reply

Footer

Search





Copyright © 2021 Pilar's Chilean Food & Garden