Weigh, measure, and chop all the ingredients needed for the recipe. Check the dried beans for any small stones. In a small pot, cook the pumpkin in water. Mash it with the cooking liquid. Place 3/4 of the corn kernels in a blender and blend until crushed.

Place the beans in a pot and cover with water. Bring to a boil. Reduce the heat and simmer for about 1 hour, until tender. In a large pot, sauté the onion and garlic.

Place the beans in a pot and cover with water. Bring to a boil. Reduce the heat and simmer for about 1 hour, until tender. In a large pot, sauté the onion and garlic. Add the green bell pepper, red bell pepper, and carrots, and cook until they begin to soften. Add the cooked beans with their liquid, the blended corn, the remaining whole corn kernels, pumpkin purée, basil, salt, and pepper.

Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes. Stir occasionally to prevent sticking.

In a small skillet, melt the butter and add the chili powder (ají de color). Serve the porotos granados and drizzle with the butter or olive oil mixed with chili powder. Garnish with pebre.

Serve and garnish the porotos with mazamorra. https://youtu.be/JVTrzbpcJ2w