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Beans with Maize Pudding
Beans with Maize Pudding

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

Category: Main Dishes
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 4 people

Homemade Porotos con Mazamorra Recipe


  • 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


  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.

¿What means “mazamorra”?

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.

Did you know?

White beans are high in resistant starch, which are byproducts that are not absorbed in the small intestine and later feed the cells in the large intestine, regulating the metabolism of carbohydrates, fats, and proteins.


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