Brazilian recipe
Authentic homemade cowpea beans recipe (Receita de feijão de corda)
Discover how to prepare traditional Brazilian cowpea beans, a hearty and flavorful dish that makes a perfect, comforting accompaniment to any meal.
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Ingredients
1 kg purple cowpea beans
500g fresh salt pork
500g smoked Calabresa sausage
1 large onion
1 bunch fresh parsley and scallions
1 bunch fresh cilantro
500g medium-grind cassava flour
Bahian seasoning blend (pepper-free) to taste
Salt to taste
Black pepper to taste
500g fresh salt pork
500g smoked Calabresa sausage
1 large onion
1 bunch fresh parsley and scallions
1 bunch fresh cilantro
500g medium-grind cassava flour
Bahian seasoning blend (pepper-free) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find cowpea beans and cassava flour at local markets or international specialty food stores. Fresh pork and smoked sausage are available at the butcher counter. Substitutes: If cowpea beans are unavailable, black-eyed peas can be used; if Calabresa is missing, a high-quality smoked garlic sausage is a suitable alternative.
Preparation method
- Cook the cowpea beans in a pressure cooker for approximately 9 minutes after it reaches pressure, or until tender.
- While the beans are cooking, dice the fresh salt pork into small cubes.
- Finely chop the onion, parsley, scallions, and cilantro.
- Slice the Calabresa sausage into rounds or cut into cubes.
- In a separate pan, fry the salt pork until golden and crispy, then set aside.
- In the same pan used for the pork, fry the Calabresa sausage slices and set aside.
- In a large heavy-bottomed pot, add a small amount of the rendered fat from the fried pork.
- Sauté the chopped onion until translucent.
- Add the chopped parsley, scallions, and cilantro to the pot and sauté for one additional minute.
- Stir in the Bahian seasoning, salt, and black pepper to taste, ensuring everything is well combined.
- Drain the cooked beans and transfer them to the pot with the sautéed aromatics.
- Gently fold the mixture to ensure the seasonings coat the beans evenly.
- Add the crispy fried salt pork and the fried Calabresa sausage to the pot with the beans.
- Gradually fold in the cassava flour, stirring constantly until you reach a firm and consistent texture.
- Taste and adjust the salt if necessary.
- Serve the cowpea beans while piping hot.
Observations
Cowpea beans—often referred to as 'feijão de corda', 'fradinho' or 'caupi'—are a versatile staple in Brazilian cooking, particularly cherished in the Northeast. This recipe captures a classic homemade approach, pairing the tender beans with savory salt pork (toucinho), smoked Calabresa sausage, and toasted cassava flour (farinha de mandioca) for a robust and aromatic finish. It is a fantastic option for those seeking a substantial, soul-warming meal that is just as suitable for daily lunch as it is for a special occasion.
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