Brazilian recipe
Hearty Feijão de Corda (Receita de feijão de corda)
Discover how to prepare traditional Brazilian feijão de corda, a robust and flavourful legume dish perfect as a substantial side or hearty main.
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Ingredients
1 kg feijão de corda (purple variety)
500g fresh pork belly (toucinho), diced
500g linguiça calabresa, sliced or cubed
1 large brown onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh coriander (cilantro), chopped
500g medium-grind farinha de mandioca
Tempero baiano (blended spices without pepper) to taste
Salt to taste
Black pepper to taste
500g fresh pork belly (toucinho), diced
500g linguiça calabresa, sliced or cubed
1 large brown onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh coriander (cilantro), chopped
500g medium-grind farinha de mandioca
Tempero baiano (blended spices without pepper) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find these ingredients at local independent butchers for the pork belly and linguiça. Asian grocers are excellent for sourcing farinha de mandioca and specialty beans. Check the fresh produce section of your local supermarket for the herbs and onions. As a substitute for linguiça calabresa, a high-quality smoked chorizo or kransky can be used, though the original Brazilian sausage provides the most authentic flavour.
Preparation method
- Cook the beans in a pressure cooker for about 9 minutes once pressure is reached, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and coriander.
- Slice or cube the linguiça calabresa.
- In a separate pan, fry the pork belly until golden and crisp, then set aside.
- In the same pan using the rendered fat, fry the linguiça calabresa until browned and set aside.
- In a large heavy-bottomed pot, add a splash of the reserved pork fat.
- Sauté the chopped onion until it becomes translucent and soft.
- Add the chopped parsley and coriander to the pot and sauté for a further minute.
- Incorporate the tempero baiano, salt, and black pepper, stirring well to combine.
- Drain the cooked beans and add them to the pot with the aromatic base.
- Stir gently to ensure the beans are evenly coated with the seasoning.
- Fold in the fried pork belly and the linguiça calabresa.
- Gradually add the farinha de mandioca, stirring constantly until you reach a firm, consistent texture.
- Taste the mixture and adjust the salt if necessary.
- Serve the dish steaming hot.
Observations
Feijão de corda, also known as feijão fradinho or black-eyed peas, is an incredibly versatile staple in Brazilian cooking, particularly celebrated in the Northeast region. This recipe highlights the bean prepared in a home-style manner, enriched with pork belly (toucinho), smoky linguiça calabresa, and toasted cassava flour (farinha de mandioca) to create a satisfying, aromatic dish. It is an excellent choice for anyone looking for a comforting, soul-warming meal that works well for everyday dining or special gatherings.
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