Brazilian recipe
Home-Style Feijão de Corda (Receita de feijão de corda)
Discover how to prepare this traditional, protein-rich dish. This flavorful recipe combines earthy beans with smoky sausage and crispy pork for an authentic Brazilian comfort meal.
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Ingredients
1 kg dried feijão de corda (purple variety)
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch parsley
1 bunch cilantro
500g medium-grind farinha de mandioca
Brazilian tempero baiano seasoning (without pepper) to taste
Salt to taste
Black pepper to taste
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch parsley
1 bunch cilantro
500g medium-grind farinha de mandioca
Brazilian tempero baiano seasoning (without pepper) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can source these ingredients at local Bahamian grocery stores. Look for the beans in the dried goods aisle; if you cannot find specific Brazilian varieties, black-eyed peas are a suitable substitute. The smoked linguiça calabresa and farinha de mandioca can typically be found in the international or Latin specialty section of larger supermarkets or local specialty markets.
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 cilantro.
- Slice the smoked linguiça calabresa into rounds or cubes.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan used for the pork, fry the linguiça calabresa until browned and set aside.
- In a large Dutch oven or heavy pot, add a small amount of the rendered fat from the pork.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and cilantro, sautéing for another minute.
- Incorporate the tempero baiano, salt, and black pepper to taste, stirring well to combine.
- Drain the cooked beans and add them to the pot with the sautéed aromatics.
- Gently fold the mixture to ensure the beans are well coated with the seasonings.
- Add the reserved fried pork belly and linguiça calabresa to the pot.
- Gradually stir in the farinha de mandioca, mixing continuously until you reach a firm and uniform consistency.
- Taste and adjust the seasoning with additional salt if needed.
- Serve the dish hot.
Observations
The feijão de corda, often referred to as cowpeas or black-eyed peas (specifically the caupi variety), is a staple in Brazilian cuisine, particularly celebrated in the Northeastern region. This home-style preparation highlights the versatility of the beans, blending them with savory bacon (toucinho), smoked linguiça calabresa sausage, and cassava flour (farinha de mandioca) to create a robust, aromatic dish. It is a hearty choice for anyone seeking a satisfying meal that brings authentic regional flavors to the table, whether for a daily lunch or a special gathering.
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