Choclo is the main ingredient of many Chilean meals in the summer. Therefore, apart from the humitas and the corn cake, we can prepare this recipe for beans with Mazamorra. These beans are one of the recipes preferred by Chileans, because in addition to using vegetables of the season, it is a great overwhelming and very rich dish for the little That feels very good and has a lot of flavor. If you want to discover how to do beans with Mazamorra, in recipesgratis we teach you step by step to have you delicious. Lets go!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to do beans with mazamorra: |
| 800 grams of offeled poreos 3 choclo 1 onion 2 cups of squash 1 tablespoon of color chil Oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Ingredients to do beans with mazamorra:
1. Keep in mind that most legumes must be soaked from the day before their preparation. Then, strain the beans soaked, wash them well and leave them in a pot over high heat and submerged in water for about 20 minutes. Once they are soft, sneak the beans and reserve the water to make the mazamorra.
2. In the same pot where you made the beans, heat a splash of oil and add the onion with color chili, garlic and oregano. Suffle a few seconds over low heat to soften the onion.
3. Cut the pumpkin and add it to the sauce. Stir and cook well for about 10 minutes.
4. In the processor or blender you must grind the corn and basil. To do so, help the reserved water of the cooked beans. With salt to taste and a pinch of pepper begins to process the corn grains.
Trick: Some people prefer to direct the corn directly and save the step of processing them.
5. Once you have the choclo paste ready, add it to the onion and pumpkin safrito. It should not be very processed, since the idea is that it is similar to a polenta. Keep in mind that when cooking it will dry, so you can add more of the reserved water of the beans.
6. You can serve immediately or book your beans with Mazamorra in a glass container for another occasion. It is also a good option to make this dish for lunch of your week, since you can freeze it for about 3 to 4 weeks.
