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CHILEAN BEANS AND CORN CHOWDER,VEGAN. "POROTOS GRANADOS CON MAZAMORRA". JON STYLE
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Chef :
Jon MichelenaCHILEAN BEANS AND CORN CHOWDER,VEGAN. "POROTOS GRANADOS CON MAZAMORRA". JON STYLE
This is popular vegan Chilean beans and corn chowder. Usually made in summer time because all the soup ingredients are in season. The main ingredients are fresh cranberries beans, fresh corn, squash and basil leaves.
Vegan people can replace the butter and paprika mix with olive oil and paprika mix.
https://youtu.be/JVTrzbpcJ2w
Ingredient
Food ration :
6 servings
3 cups
butternut squash diced
1 tablespoon
vegetable oil
1 clove
garlic, finely, chopped
1 1/4 liter
water
2 teaspoon
s salt
1/4 teaspoon
ground pepper
1 tablespoon
butter, vegans use olive oil instead
1 teaspoon
paprika
1/2 cup
diced Spanish onions
1 clove
garlic, finely chopped
1 tbsp.
Olive oil
1 tbsp.
wine vinegar
2 tbsp.
Chopped cilantro
1/2 tsp.
Salt
Cooking instructions
* Step 1
Weigh, measure and cut all the necessary ingredients for the recipe .
Check that the dried beans do not have pebbles.
Put the beans in a pot and cover them with the water. Bring it to a boil. Lower the heat and let it cook slowly for about 1 hour until soft .
* Step 2
In a small pot, put the squash with water to cook. Puree the squash with the liquid.
Put 3/4 of the corn kennels in a blender and pure it.
* Step 3
In a deep pot , fry the onion with the garlic .
Add green pepper, red pepper, carrots and make them sweat.
Add the cooked beans with the liquid, corn pure, the corn kernels that were not crushed, pumpkin puree, basil, salt and pepper
* Step 4
Bring to a boil, lower the heat, cover and cook slowly for about 20 minutes. Stir occasionally so they don't stick to the bottom of the pot.
* Step 5
PEBRE
In a bowl mix all the ingredients together.
Decorate the beans and corn chowder with it.
* Step 6
Serve the beans and corn chowder with Pebre and drizzle olive oil with paprika.
https://youtu.be/JVTrzbpcJ2w
Note: if there is a photo you can click to enlarge it
Tag
Latin American
Vegan
Corn
/ 1 lb. dry white northern beans or 2 lb. Fresh shelled
whole corns, cut in kennels
butternut squash, diced
vegetable oil
medium-sized onion, diced
garlic, finely chopped
Green Bell Pepper - diced
red bell pepper, diced
carrots diced
water
cooked butternut squash liquid
s salt
ground pepper
basil leaves, cut into strips
butter, vegans use olive oil instead
Paprika
plum tomato, diced
diced Spanish onions
hot pepper finely chopped
olive oil
wine vinegar
chopped cilantro
Salt
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