Brazilian black bean soup with raw corn salsa

”Black beans, a core ingredient in Brazilian cooking, have a wonderful colour and such a rich taste that you don’t need to add lots of other ingredients.” – Jane Muir, founder of Mildreds


  • Sunflower oil for frying
  • 2 onions, finely chopped
  • 2 red chillies, finely chopped
  • 5 large garlic cloves, crushed
  • 1½ tbsp smoked paprika
  • ½ tbsp ground cumin
  • 2 x 400g tins black beans
  • 1 litre vegetable stock
  • 5 bay leaves
  • 3 roasted red peppers from a jar, drained and roughly chopped
  • 1 small sweet potato, peeled and diced into 2cm pieces
  • Lime wedges to serve

For the corn salsa

  • 2 corn cobs, kernels sliced off with a sharp knife (or, if not in season,150g frozen sweetcorn, defrosted)
  • ½ red chilli, finely diced
  • 6 spring onions, finely sliced
  • ½ small red onion, finely diced
  • Bunch fresh coriander, finely chopped


  1. 01.Heat a splash of oil in a large saucepan, add the onions, chillies and garlic and cook over a medium heat, stirring frequently, until the onions are translucent.
  2. 02.Add the spices and cook over a low heat, stirring, for 1-2 minutes, then add the beans in their liquid, stock and bay leaves to the pan. Bring up to a low simmer.
  3. 03.Add the peppers and sweet potato and cook gently, uncovered, for 45 minutes, stirring occasionally, until the sweet potato is cooked but not disintegrating.
  4. 04.Meanwhile, make the salsa. Mix the corn kernels in a bowl with the remaining ingredients and stir to combine.
  5. 05.Before serving, transfer one third of the soup to a food processor and whizz until smooth. Return to the pan and stir into the rest of the soup, then reheat, adding a little water to loosen if necessary.
  6. 06.Serve in bowls with a spoonful of corn salsa and lime wedges to squeeze over.

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