Brazilian black bean soup with raw corn salsa

Table of contents

Brazilian Black Bean Soup with Raw Corn Salsa

Experience the vibrant flavors of Brazil with this hearty black bean soup, perfectly complemented by a fresh and zesty raw corn salsa. This dish combines the earthy richness of black beans with the sweet crunch of corn, creating a delightful balance of flavors and textures. It’s a comforting meal that’s both nutritious and satisfying.

Serving Size and Yield

Serves approximately 6 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

2 cups dried black beans, soaked overnight
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
6 cups vegetable broth
Salt and pepper to taste
2 ears of corn, kernels removed
1 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 jalapeño, seeded and minced (optional)

Instructions

Prepare the black beans by draining and rinsing them after soaking overnight.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the red bell pepper, cumin, and smoked paprika, stirring for another 2 minutes.
Pour in the vegetable broth and add the soaked black beans. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the beans are tender.
Season with salt and pepper to taste.
Combine the corn kernels, red onion, cilantro, lime juice, and jalapeño in a bowl to make the raw corn salsa. Mix well.
Serve the black bean soup hot, topped with a generous spoonful of raw corn salsa.

Additional Notes

For a creamier texture, blend a portion of the soup before serving. You can substitute canned black beans to save time; just reduce the cooking time accordingly. Adjust the heat level by adding more or less jalapeño to the salsa.