Summer 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.
Original recipe from January 2012.
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Summer Bean Soup “Porotos con mazamorra”
(3 votes, average: 4.33 out of 5)
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- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Description
A perfect combination of beans and corn.
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 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.
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.