Today is Chile's turn in our Mamás Latinas celebration of the Hispanic Heritage Month. Chile, a wonderful country known for its good wine and for providing the most delicious apples, pears, peaches, grapes and cherries during autumn and winter in the northern hemisphere.
Today's recipe is one of those dishes perfect for this time of the year when the temperatures begin to cool. This is a delicious bean stew made with cranberry beans (porotos granados). I hope you like this comforting, savory and healthy dish. If you look at the ingredients you will realize it just takes a tablespoon of oil. The rest in is a sofrito and the corn which gives it its so rich porridge consistency.
Read more ¿Qué más? Latin ingredient of the week: Pinto beans (RECIPE)
Chilean porotos granados with mazamorra
Makes 4 servings
½ pound cranberry beans
1 cup of vegetable or chicken broth
2 teaspoons of salt
1 tablespoon of oil
1 medium onion, finely chopped
1 garlic clove, minced
1 small carrot, grated
1/2 teaspoon paprika
1 teaspoon dried basil, or some fresh basil leaves
1/2 large tomato, finely chopped
Pinch of cumin
Black pepper to taste
8 cups of corn (kernels of about 5-6 ears)
1. In a large pot, place the beans with water, broth and salt to boil for 15 minutes.
2. Meanwhile, in skillet over medium heat, heat the oil and make a sofrito by sautéing the onion, garlic and carrot until golden. Add the paprika and mix.
3. Add the sofrito to the beans and cook for 25 minutes.
4. In a blender, process the corn kernels and liquefy them to be ground fine.
5. Add the corn and tomato to the beans and cook, stirring frequently, for 15 minutes.
These beans are super nice when you serve them in clay bowls with sausage (longaniza).
For more of my recipes, visit my cooking blog.
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