Chilean Cuisine - Porotos (New Series)

I am starting a new series of posts in the coming weeks and months that will give you a taste (pun intended) of Chilean cuisine. Each post will include a recipe and a picture for your family to make and taste why we love Chilean food so much. The goal is to make dinnertime not only a time to pray for the missionaries, but to eat like them as well.
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POROTOS (Chilean Bean Dish)

1/2 lb. pinto beans
6 ears, uncooked grated corn
1/2 c. onions, chopped
3 bay leaves
1 c. whole basil leaves
1/4 lb. chorizo or Italian sausage, chopped
Salt and pepper to taste

Wash the beans and soak them overnight. Simmer the beans with salt, bay leaves and pepper, using 2 parts of water and 1 part of beans. Slow cook for approximately 1 hour or until tender (most of water should be gone).

In a frying pan, saute the onions and chorizo. Add to the beans and cook for 15 minutes.

1/2 hour before serving, add the fresh grated corn and basil leaf and cook covered until thick, approximately 20 minutes. Serve with your favorite bread and tomato salad.