Brazilian recipe
Traditional Feijão de Corda (Receita de feijão de corda)
Learn how to prepare authentic Brazilian feijão de corda, a hearty and flavorful dish that is perfect for any occasion.
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Ingredients
1 kg feijão de corda (purple variety)
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley (cheiro-verde)
1 bunch fresh cilantro (coentro)
500g medium-grain farinha de mandioca
Brazilian 'tempero baiano' blend (to taste)
Salt (to taste)
Black pepper (to taste)
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley (cheiro-verde)
1 bunch fresh cilantro (coentro)
500g medium-grain farinha de mandioca
Brazilian 'tempero baiano' blend (to taste)
Salt (to taste)
Black pepper (to taste)
Where to find ingredients
You can find these ingredients at local supermarkets or butcher shops. Look for fresh pork belly in the meat section. For authentic Brazilian items like linguiça calabresa and farinha de mandioca, check the international or specialty aisles of major grocers. If unavailable, you may substitute linguiça calabresa with a high-quality smoked sausage like kielbasa or a spicy chorizo.
Preparation method
- Cook the feijão de corda in a pressure cooker for approximately 9 minutes once the pressure builds, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice the linguiça calabresa into rounds or dice into small pieces.
- In a separate pan, fry the pork belly until golden brown and set aside.
- Using the same pan with the rendered fat, fry the linguiça calabresa and set aside.
- In a large heavy-bottomed pot, add a small amount of the rendered fat from the pork belly.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and cilantro, cooking for one more minute.
- Season with the tempero baiano, salt, and black pepper, stirring well.
- Drain the cooked beans and add them to the pot with the sautéed aromatics.
- Fold gently to ensure the beans are well-coated with the seasonings.
- Add the fried pork belly and linguiça calabresa into the pot with the beans.
- Gradually fold in the farinha de mandioca, stirring constantly until a firm and consistent texture is reached.
- Taste and adjust the seasoning with salt if necessary.
- Serve the feijão de corda piping hot.
Observations
Feijão de corda, also widely known as cowpea or black-eyed peas, is a highly versatile staple in Brazilian cooking, particularly celebrated in the Northeast region. This recipe highlights the traditional homemade method, combining the beans with smoky toucinho, spicy linguiça calabresa, and toasted farinha de mandioca for a satisfying, aromatic result. It is a fantastic choice for those looking for a complete and comforting meal, whether for an everyday lunch or a special family gathering.
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