Hearty bean stew with spicy chorizo – the perfect wine pairing
Porotos Granados is a traditional Chilean bean stew that provides cosy warmth, especially in the autumn and winter months. It combines creamy white beans, spicy chorizo, fresh corn kernels and aromatic tomatoes to create a savoury, slightly spicy dish with Mediterranean and South American influences. But which wine goes best with it? The right choice should have enough structure, fruit and spice to support the savoury aromas. Carménère from Chile is the perfect accompaniment!
Which wines go best with this meal?
A hearty bean stew like Porotos Granados needs a wine with enough structure and fruit to balance the strong flavours of chorizo, tomatoes and beans. As the chorizo has a slight spiciness and smoky notes, the wine should also have a fine flavour and soft tannins. A wine that is too dominant could overwhelm the dish, while a wine that is too light will drown it out.
1st Carménère from Chile
➡ Why? Carménère is the perfect choice for this dish, as it brings spicy paprika notes, juicy dark fruit flavours and a slight hint of chocolate. Its fine tannins and hint of smoke complement the spicy chorizo and balance out the beans and corn. ✔ Recommended region: Colchagua Valley, Chile
2. syrah/shiraz from France or Australia
➡ Why? A Syrah with its spicy pepper notes, dark berry fruit and smoky nuances is a great complement to chorizo. The medium to strong tannins provide a perfect balance to the stew. ✔ Recommended region: Rhône, France or Barossa Valley, Australia
3. zinfandel from California
➡ Why? Zinfandel brings rich fruit flavours of blackberry and cherry and complements the spiciness of the chorizo perfectly. The mild acidity and gentle tannins help to balance the creamy consistency of the stew. ✔ Recommended region: Sonoma County, California
The recipe:
Chilean bean stew (porotos granados) with chorizo
Cooking utensils
- 1 Large pot or casserole
- 1 Cutting board & knife
- 1 Cooking spoon
Ingredients
- 200 g white beans Dried or from the can
- 100 g Chorizo cut into slices
- 1 small onion finely diced
- 1 Garlic clove chopped
- 2 Tomatoes diced
- 100 g Corn kernels Fresh or canned
- 1 teaspoon paprika powder sweet or smoked
- ½ teaspoon cumin
- ½ teaspoon chili flakes optional, for more spiciness
- 500 ml Vegetable broth
- 2 Tbsp olive oil
- Salt & pepper to taste
Preparation
Prepare the beans:
- Soak the dried beans in water overnight.
- Drain the next day and cook in fresh water for approx. 45-60 minutes until soft.
- Alternatively, rinse the beans from the can and use directly.
Fry the chorizo and vegetables:
- Heat the olive oil in a large pan.
- Fry the chorizo until crispy, then remove.
- Sauté the onions and garlic in the same oil.
Cook the stew:
- Add the tomatoes, corn, beans and spices.
- Pour in the vegetable stock and simmer for approx. 20 minutes.
- Add the chorizo again and leave to simmer for a further 5 minutes.
- Season to taste with salt & pepper.
Recommended side dishes
- Crispy white bread or cornbread
- Fresh coriander and lime wedges
- Spicy salsa or avocado dip
