· 1 kg beans (the variety known as porotos granados)

 

· 2 corn on the cob (ripe)

· 1 tomato

 

· 1 small onion (finely chopped)

 

· ¼ kg pumpkin

 

· 4 leaves of fresh basil

 

· 1 teaspoon garlic sauce

 

· salt and ground black pepper

 

· oil 

 

Peel the leaves off the corn, wash them thoroughly then peel and wash the pumpkin. 

Now peel and chop the tomatoes into small cubes.

Heat the oil in a pan and fry the onion and tomato, adding the garlic sauce.

Stir until you have a creamy consistency and then season with salt and ground black pepper. 

Add the beans and pumpkin to the mixture and cover with water.

Cook until the beans are soft. Take out the pumpkin, mash it and put it back into the pot. 

Mash or grate the corn separately, add this, with the basil leaves, to the bean mixture and cook for 10 minutes stirring occasionally to prevent sticking. 

If the mixture is very thick add a splash of milk. 

For added colour: Heat some butter or oil with paprika in a frying pan and pour over the beans.   

  

· ½ kg beans (the variety known as porotos burros)

 

· ½ onion (finely chopped)

 

· ¼ chopped pepper

 

· 2 cloves of garlic

 

· 1 dessertspoon lard

 

· ¼ teaspoon ground black pepper 

· 1 dessertspoon oil

 

· 2 dessertspoons paprika

 

· 1 dessertspoon Chile Pepper sauce ( Ají Pebre) (optional)

 

· ½ teaspoon oregano

 

· 1 ½ teaspoons salt

 

· 200 g pumpkin (the variety known as camote) 

· 150 g spaghetti

 

· 200 g Chilean spicy sausage (longaniza) cut into slices

 

 

 

Leave the beans to steep overnight in plenty of water in a saucepan. 

Place the pan with the contents on the heat, this includes the water used for steeping (which must be 5 cm above the level of beans) add salt, ground black pepper and oregano. 

Heat the lard and oil in a frying pan and fry the finely chopped onion. When this starts to turn golden add the chopped garlic, the chopped pepper, paprika and then pour this fried mixture into the pot of beans. 

Boil for 15 minutes, then add the pumpkin in chunks and now place the contents in a pressure cooker and cook for one hour. 

When the bean mixture is ready and still boiling hot, add the spaghetti broken up into 5 cm pieces along with two cups of hot water with salt. Cook for a further 20 minutes. 

Fry the sausage separately and add a portion to each dish of beans. If you wish, serve with Chile Pepper sauce (Ají Pebre).