POROTOS GRANADOS CON MAZAMORRA. (CHILEAN FRESH CRANBERRY BEANS SOUP)

CHILEAN FRESH CRANBERRY BEANS SOUP

 

PORTIONS: 5

 

INGREDIENTS

9 oz. fresh cranberry beans

6 kernel corns

2½ cups diced butternut squash (zapallo)

1 tbsp. vegetable oil

1 diced onion

2 chopped garlic cloves

1 diced carrot

¼ diced red pepper

¼ diced green pepper

5 cups water

2 pieces chicken bouillon

1 tsp. salt

¼ tsp. ground pepper

2 tbsp. thinly sliced basil leaves

1 tbsp. melted butter

½ tsp. paprika

METHOD

Measure and cut the ingredients necessary for the recipe.

In a deep pot, cook the beans with 4 cups of water and cover. Let it boil and simmer until beans are soft. Set aside.

Puree half the corn kernel with 1 cup of water. Set aside.

Heat the oil in a deep pot. Sauté the onions and garlic together.  

Add carrot, red pepper, green pepper, cover and let it sweat for 3 minutes.

Add squash, cover and let it sweat for another 4 minutes.

Incorporate half of the corn kernels, beans with the liquid, chicken bouillon, salt and pepper. Bring to a boil and let it simmer until corn is cook and squash is beginning to dissolve in the soup.

Pour in the corn puree and mix well. Cook for about 10 more minutes.

Mix in the basil leaves about 3 minutes before serving.

Melt the butter mixing with the paprika.

Serve the soup with a drizzle of the butter mix with paprika on top.