Porotos con Mazamorra Chilean Cranberry Bean Soup

Versión en español

Summer Bean Soup "Porotos con Mazamorra" screams Chilean summer: when the country is bursting with crops of corn, tomatoes, and 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 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, 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, and 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 to 6 people.

What bean do you recommend in the US?

In general, I use canned beans. I recommend cannellini, white kidney, or great northern beans. Or fresh frozen shelled speckled butter beans,
It is uncommon in Texas, 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, depending on when they are harvested and 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. Hubbard, Turban, and Kabocha are squash with a flavor similar to the Chilean ones.

Porotos con Mazamorra Chilean Cranberry Bean Soup

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• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6
• Category: Soups
• Method: Stove cooked
• Cuisine: Chilean

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Description

A perfect combination of beans and corn.

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Ingredients

Units MUS

• 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

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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 for 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.
   
6. Serve hot with paprika or Chilean color.
   

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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