Chilean bean stew (porotos granados) with chorizo
Hearty Chilean bean stew with creamy white beans, spicy chorizo, tomatoes and corn. A hearty, slightly spicy speciality that harmonizes perfectly with a spicy Carménère.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main course, Stew
Cuisine Chilean, South American
Servings 2 People
Calories 650 kcal
1 Large pot or casserole
1 Cutting board & knife
1 Cooking spoon
- 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
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
Calories: 650kcalCarbohydrates: 55gProtein: 28gFat: 35g
Keyword Bean stew, Carménère, Chilean cuisine, Chorizo, Stew, Wine & Food Pairing