Accessibility settings

April 25, 2024 #Funds

Granados Beans with Mazamorra

Share this recipe


335 (kcal)


90 Minutes


Chile Brand
  • 1 kilo of pomegranate beans
  • 2 units of humerous corn
  • 3 tablespoons fresh basil leaves
  • 200 grams of diced pumpkin
  • 2 tablespoons oil
  • 1 medium onion, diced into cubes
  • 2 cloves garlic
  • 1 teaspoon chili color
  • Salt to taste.
  • Step 1 - Shell the beans and cook in salted water. Keep in the cooking water.
  • Step 2 - Separately, clean the corn and grate them together with the basil leaves. Set aside.
  • Step 3 - Separately, fry the diced onion and finely chopped garlic in a saucepan. Season with salt and aji de color.
  • Step 4 - Add the pumpkin, mix well and add the cooked beans, reserving a little of the cooking broth. Boil and add the grated corn, and add salt. Stir constantly, taking care that it does not stick to the bottom of the pot.
  • Step 5 - If they are too thick, add a little of the reserved cooking broth.
  • Step 6 - Cook for about 15 minutes or until the corn is cooked. Serve in a deep dish with a bit of
  • color
  • .