Beans with corn porridge

Ingredients

• 750 g, shelled (buy 1.5–2 kg in pods)fresh shelling beans
• 1 large or 2 mediumonions, diced
• 400 gpeeled yellow squash, diced
• 3 large cobs or 400 g frozensweetcorn
• 1 small bunchbasil
• 1tomato, peeled, deseeded and cut into wedges (optional)
• 15 mlvegetable oil
• 1 clove, chopped (optional)garlic
• To tastesalt and black pepper
• To servepaprika or Chilean ají de color

Instructions

1. 1

   Cook the beans

   Put the beans in a large pan, cover with cold water and add salt. Bring to the boil, then cover and cook for about 15–20 minutes, until tender. Drain the beans, reserving their cooking water for the porridge.

2. 2

   Soften the onion

   Heat 15 ml vegetable oil in the same pan. Add the onion and cook, stirring occasionally, for 5 minutes until translucent. If using garlic, add it and cook for 1 minute.

3. 3

   Add the vegetables

   Add the sweetcorn, squash, tomato if using, basil, salt and pepper, and stir. Pour in just enough of the reserved bean water to cover the vegetables. If using fresh corn, you can grate it into the pan, which means you can skip blending it later.

4. 4

   Simmer and blend

   Cover and simmer gently for 10–15 minutes, until the squash is cooked. Use a hand blender to purée the vegetables roughly, leaving some pieces, or blend to your preferred texture.

5. 5

   Warm through

   Stir in the cooked beans and heat everything through. Taste and adjust the seasoning.

6. 6

   Serve with paprika

   Serve hot with ají de color.

What is beans with corn porridge?

Known in Chile as porotos granados con mazamorra, this is a traditional summer dish built around fresh shelled beans, corn and squash. Its name refers to the thick, spoonable texture made by blending some of the vegetables.

Fresh corn and basil give this version a sweet, fragrant flavour, while keeping some pieces intact makes each bowl more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 541 calories, 30g protein, 104g carbs, 2g fat.

The beans provide much of the protein and carbohydrate, with corn and squash adding further carbohydrates. The listed nutrition indicates a small amount of fat; the vegetable oil is the main added source. Serve with a crisp salad or extra vegetables alongside to balance the bowl.

Choose the beans and corn

Fresh beans: The recipe calls for 750 g of shelled beans; buying them in their pods means allowing for about 1.5–2 kg. Cook them until tender before adding them to the vegetables.

Sweetcorn: Fresh cobs can be grated into the pan, or use 400 g frozen kernels. Grating the fresh corn also avoids the need to blend it later.

Build the porridge texture

Reserved water: Keep the beans’ cooking liquid when you drain them. Add only enough to cover the vegetables, so the finished mixture stays thick rather than soupy.

Rough blending: Blend the cooked vegetables briefly and leave some chunks behind. For a smoother result, blend more thoroughly before stirring in the beans.

Check the cooking

Tender beans: Start checking after 15 minutes, as the cooking time can vary. They should be soft enough to eat but still hold their shape.

Soft squash: After the covered 10–15-minute simmer, the squash should be easily pierced. Once the beans are added, heat gently until the whole pan is hot.

Season and finish

Basil: Add it with the other vegetables so its flavour infuses the porridge as it simmers. Taste again at the end, when the beans have been stirred in.

Ají de color: Serve it sprinkled over the hot dish for a finishing touch. Add salt and black pepper to taste, bearing in mind that the bean water has already been salted.

What to serve alongside

This is filling enough to serve on its own as a main meal. A crisp green salad or sliced tomato makes a fresh contrast to the thick, warm porridge.

Serve it hot, with the paprika or ají de color added at the table so everyone can season their own bowl.

Recipe notes & tips

• Weigh the beans after shelling to get the 750 g quantity.
• Reserve all the bean cooking water before draining.
• Add the reserved water gradually so the mixture does not become too thin.
• Blend only part of the mixture if you want a chunkier porridge.
• Taste for salt and pepper after adding the beans.
• If using fresh corn, grate it directly into the pan as described.

Variations

• Use frozen corn: Add 400 g in place of the fresh cobs.
• Skip the tomato: Leave it out for a simpler version.
• Add garlic: Stir in the optional chopped clove after the onion has softened.
• Make it smoother: Blend the vegetables more thoroughly before adding the beans.
• Adjust the finish: Let each person add paprika or ají de color to their own serving.

Common mistakes to avoid

• Discarding the bean water: Reserve it after draining, as it forms the liquid for the porridge.
• Adding too much liquid: Pour in only enough to cover the vegetables, then add more if needed.
• Overcooking the beans: Check them from 15 minutes so they become tender without falling apart.
• Blending in the beans: Blend the vegetables first, then stir in the cooked beans to keep them whole.
• Skipping the final taste: Check and adjust the seasoning after everything is combined.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until steaming hot, adding a little water if the porridge has thickened; stir regularly.

Frequently asked questions