Beans with Mazamorra

Ingredients

• 2 cups granados beans (frejol tender)
• 3 cups water
• 2 tsps salt
• 1 tsp paprika
• 1 Tbs  oil
• 1 medium onion, finely chopped
• 1 small carrot, grated
• 1 tsp dried basil or some fresh basil leaves
• 1/2 large tomato, finely chopped or 1/4 cup tomato paste
• pinch cumin
• 8 cups shelled corn (approx. 5-6 corns)
• 1 garlic clove, finely chopped

Preparation

1. In a large pot, put the beans with the rest of the water and salt. Boil for 15 minutes.
2. While the beans are cooking, heat a skillet over medium heat. Heat the oil and fry the onion, garlic and carrot until golden brown.
3. Add the colored chili and mix.
4. Then add the onion mixture to the beans. Cook for another 25 minutes approximately. Don't let the beans overcook.
5. While the beans are still cooking, prepare the corn. Grind the corn fine. It's easy with the help of a blender, but put the corn little by little so that it grinds well.
6. When the beans are cooked, add the tomato and corn and cook over low heat, stirring frequently. Cook until the corn is cooked, about 15 minutes.
7. Serve the beans in clay pots. If desired, garnish with olive oil mixed with finely chopped basil and paprika.