Authentic home cooking from Chile, with US measurements. 
Red Kidney Beans with Corn - Jon Style
In summer, it's the perfect time to make delicious fresh porotos granados, but during other seasons when they're not available, we use dried beans. Also, when we're in another country and can't find fresh ones, we turn to dried beans. I usually like to use white beans, but this time I decided to use red kidney beans, which are very tasty. I like to add lots of vegetables to legumes—it's a great way to absorb the minerals and vitamins they contain. I made this in a pilco style, without the corn pudding (mazamorra).
Red Kidney Beans with Corn - Jon Style
In summer, it's the perfect time to make delicious fresh porotos granados, but during other seasons when they're not available, we use dried beans. Also, when we're in another country and can't find fresh ones, we turn to dried beans. I usually like to use white beans, but this time I decided to use red kidney beans, which are very tasty. I like to add lots of vegetables to legumes—it's a great way to absorb the minerals and vitamins they contain. I made this in a pilco style, without the corn pudding (mazamorra).
Open in Cookpad AppSteps
- 1
Check the beans for any small stones or debris and rinse them with cold water. Place the beans in a large pot, cover generously with water, and soak overnight. The next day, drain the soaking water and add 6 1/3 cups (1.5 liters) of fresh water. Add a pork bone if you have one. Bring to a boil, then reduce the heat and simmer for 1 hour or until the beans are tender. When the beans are almost cooked, add the salt.
- 2
While the beans are cooking, measure and chop the remaining ingredients. In another pot, heat the olive oil and cook the garlic and onion until the onion becomes translucent. Add the vegetables, except for the corn. Cover and sauté until they start to brown.
- 3
Add the thyme and oregano and cook for a couple more minutes. Add the beans with their cooking liquid (remove the pork bone), corn, tomatoes, basil, and black pepper. Bring to a boil and simmer gently for about 20 more minutes.
- 4
Serve with pebre.
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