Cooking Times

30 min
Prep Time
90 min
Cook Time
120 min
Total Time

Ingredients (12 items)

2.00 cups Fresh cranberry beans
shelled, or 1 cup dried cranberry beans soaked overnight
4.00 ears Fresh corn
2 cut into kernels, 2 grated for mazamorra
1.00 medium Butternut squash
peeled and diced
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
1.00 cup Fresh basil
chopped
3.00 tbsp Olive oil
extra virgin
1.00 tsp Ground cumin
1.00 tsp Dried oregano
2.00 tsp Salt
divided
0.50 tsp Black pepper
freshly ground
1.00 cup Milk
whole

Instructions (13 steps)

1
If using dried beans, drain soaked beans
2
Cook beans in fresh water until tender
60 minutes
3
Meanwhile, prepare the mazamorra: grate 2 corn ears
4
Mix grated corn with milk and 1/2 tsp salt
5
Heat olive oil in a large pot over medium heat
6
Cook onions until translucent
8 minutes
7
Add garlic, cumin, and oregano, cook until fragrant
2 minutes
8
Add butternut squash and remaining corn kernels
9
Add cooked beans and remaining salt
10
Pour in corn-milk mixture (mazamorra)
11
Simmer until squash is tender and mazamorra thickens
25 minutes
12
Stir in fresh basil and black pepper
13
Let rest for 5 minutes before serving
5 minutes