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"
Servings:
4 people

Health Score

High
Medium
Low
9.8 / 10
High score

Glycemic Index

Index
33
Low
Load
52
High

Nutrition per serving:

Calories891.55 kcal45%
Fat7.61 g11%
Carbs158.60 g61%
Sugars13.03 g14%
Protein48.12 g96%
Sodium921.09 mg46%
Fiber35.46 g127%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
33
Low
Glycemic Load
52
High

Ingredients

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
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

Directions

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