---
title: "Porotos con Mazamorra — Chilean Beans with Corn Pudding Recipe"
description: "Porotos con Mazamorra or Chilean beans with maize pudding, is one of the most popular dishes during the summer in Chile. It's part of the many dishes made with corn and beans throughout the country."
url: https://www.chileanfoodrecipes.com/beans-with-maize-pudding-porotos-con-mazamorra-recipe/
date: 2024-02-02
modified: 2026-06-17
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Beans-with-Maize-Pudding.jpg
categories: ["Main Dishes"]
tags: ["Main Dishes"]
type: post
lang: en
---

# Porotos con Mazamorra — Chilean Beans with Corn Pudding Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-porotos-con-mazamorra/)

![Beans with Maize Pudding](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Beans-with-Maize-Pudding.jpg)*Beans with Maize Pudding*

Porotos con mazamorra is a Chilean summer stew made with white beans and grated fresh corn that thickens the broth into a creamy, filling pudding — one pot, ready in 70 minutes. Each serving provides approximately 400 calories.

Porotos con Mazamorra or Chilean beans with maize pudding, is one of the most popular dishes during the summer in Chile. It’s part of the many dishes made with corn and beans throughout the country and is ideal for enjoying during vacations or on a lazy afternoon, followed by a good nap after lunch.

## How to Make Porotos con Mazamorra?

When preparing Porotos con Mazamorra, it’s recommended to use fresh seasonal ingredients. However, it’s also possible to make it with frozen ingredients during other seasons.

## Nutritional Information

Each serving of porotos con mazamorra contains approximately 400 calories, 70 g of carbohydrates, 10 g of fats, 15 g of proteins, 15 g of fiber, 8 g of sugars, and 450 mg of sodium.

## Homemade Porotos con Mazamorra Recipe

**Prep Time:** 30 minutes

**Cook Time:** 60 minutes

**Servings:** 4

### Ingredients

- 1 kg of white beans
- 250 g of squash
- 100 ml of oil
- 10 basil leaves
- 4 ears of sweet corn
- 1 onion
- 1 red bell pepper
- 1 garlic clove
- Paprika
- Salt
- Pepper

### Instructions

1. In a large pot with 2 ½ liters of water, add the white beans, salt, basil leaves, and cubed squash. Cook them for 40 minutes.
2. In a medium-sized skillet, add the oil and sauté the chopped onion, garlic, red bell pepper in strips, and a pinch of pepper.
3. Grind the sweet corn using a food processor or traditionally by scraping it off using a grater.
4. Gradually add the grated corn to the beans and stir until you get a homogeneous mixture. Cook for an additional 8 minutes.
5. In a small skillet, mix the oil and paprika, briefly fry, and then drizzle it over the surface of the beans when serving.
6. Serve the Porotos con Mazamorra immediately, piping hot, optionally accompanied by freshly baked bread and Chilean salad.

## Additional Tips

### Soak beans overnight for faster, more even cooking

If using dried white beans, soak them in plenty of cold water for 8 to 12 hours before cooking. This halves the cooking time and ensures the beans cook evenly without splitting or developing a tough skin.

### Grate the corn finely for a creamier mazamorra

The corn acts as both a vegetable and a natural thickener. For a smoother, creamier result, grate or process the corn into a fine pulp rather than leaving it in coarse pieces. Add it gradually while stirring continuously to prevent lumping.

### Cook the sofrito fully before adding the beans

The sofrito — onion, garlic, paprika, and bell pepper — should be cooked until the onion is completely translucent, about 10 minutes. Rushing this step results in a raw, sharp-tasting base that dominates the finished dish.

| Ingredient | Substitution and result |
| --- | --- |
| Fresh white beans | Canned white beans — drain, rinse, reduce water to 1 L; saves 20 minutes |
| Fresh sweet corn | Frozen corn — add directly; purée half the portion for a creamier texture |
| Zapallo camote squash | Butternut squash — closest substitute, same sweetness and density |
| Red bell pepper | Ají amarillo — adds color and gentle heat, common regional variation |
| Basil leaves | Fresh oregano — more pungent; use half the quantity listed |

## Frequently Asked Questions (FAQs)

### 1. What is the difference between porotos granados and porotos con mazamorra?

Porotos granados use fresh summer beans without a corn puree. Mazamorra adds grated or ground corn to the pot, which thickens the broth into a creamy stew. Both are classic Chilean summer dishes, often made in the same households on alternating days.

### 2. Can I use canned beans instead of dried?

Yes. Drain and rinse two 400 g cans of white beans and add them in step 1 with only 1 liter of water instead of 2.5. Reduce cooking time to 20 minutes, as canned beans are already fully cooked.

### 3. How do I get the right mazamorra consistency?

The key is grating the corn finely and adding it gradually while stirring constantly. If the result is too thick, add a little more water or stock. If too thin, grate and add half an extra ear of corn and continue cooking for 5 more minutes.

### 4. What type of squash works best for mazamorra?

Chilean zapallo camote is traditional — dense, sweet, and holds its shape. Butternut squash is the best international substitute. Avoid watery varieties like courgette, which will make the broth too thin.

## What Does Mazamorra Mean?

The term “mazamorra” is used generically to refer to several popular dishes in Latin America and Spain, which all share the characteristic of being semi-liquid foods with a thick consistency. These dishes were traditionally used to feed sailors with whatever legumes were available.

## History of Porotos con Mazamorra

The word “mazamorra” arrives in Chile through the Spanish colonial tradition of thick grain porridges. In Chile, the term was adopted to describe corn-thickened preparations made with native crops. Porotos con mazamorra represents the synthesis of indigenous Mapuche cuisine — where beans and corn were dietary staples — and colonial slow-cooking techniques. The dish is particularly associated with the central valley region, where both crops are cultivated in the rich agricultural land between the Andes and the Pacific coast.

## Did you know?

White beans are high in resistant starch, which is not absorbed in the small intestine and instead feeds the cells in the large intestine, regulating the metabolism of carbohydrates, fats, and proteins.

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