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As for the number of servings that can be served to make CHILEAN BEANS AND CORN CHOWDER,VEGAN. "POROTOS GRANADOS CON MAZAMORRA". JON STYLE is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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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

Ingredients and spices that need to be prepared to make CHILEAN BEANS AND CORN CHOWDER,VEGAN. "POROTOS GRANADOS CON MAZAMORRA". JON STYLE:

1. 454 gr. / 1 lb. dry white northern beans or 2 lb. Fresh shelled
2. 4 whole corns, cut in kennels
3. 3 cups butternut squash diced
4. 1 tablespoon vegetable oil
5. 1 medium-sized onion, diced
6. 1 clove garlic, finely, chopped
7. 1/4 green bell pepper, diced
8. 1/4 red bell pepper, diced
9. 2 carrots, diced
10. 1 1/4 liter water
11. 1 cup cooked butternut squash liquid
12. 2 teaspoon s salt
13. 1/4 teaspoon ground pepper
14. 5 basil leaves, cut into strips
15. 1 tablespoon butter, vegans use olive oil instead
16. 1 teaspoon paprika
17. pebre
18. 1 plum tomato, diced
19. 1/2 cup diced Spanish onions
20. 1 clove garlic, finely chopped
21. 1/2 hot pepper finely chopped
22. 1 tbsp. Olive oil
23. 1 tbsp. wine vinegar
24. 2 tbsp. Chopped cilantro
25. 1/2 tsp. Salt

Steps to make a CHILEAN BEANS AND CORN CHOWDER,VEGAN. "POROTOS GRANADOS CON MAZAMORRA". JON STYLE

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 .

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.

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

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.

5

PEBRE In a bowl mix all the ingredients together. Decorate the beans and corn chowder with it.

6

Serve the beans and corn chowder with Pebre and drizzle olive oil with paprika. https://youtu.be/JVTrzbpcJ2w