Brazilian recipe
Hearty Feijão de Corda Recipe (feijão de corda)
Discover how to prepare traditional Brazilian feijão de corda, a flavorful and robust dish that makes a perfect, soul-warming side or main meal.
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Ingredients
1 kg feijão de corda (purple variety)
1/2 kg fresh salted pork belly
1/2 kg linguiça calabresa (smoked sausage)
1 large onion
1 bunch parsley
1 bunch cilantro
1/2 kg medium-grain farinha de mandioca
Tempero baiano (pepper-free blend) to taste
Salt to taste
Black pepper to taste
1/2 kg fresh salted pork belly
1/2 kg linguiça calabresa (smoked sausage)
1 large onion
1 bunch parsley
1 bunch cilantro
1/2 kg medium-grain farinha de mandioca
Tempero baiano (pepper-free blend) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh produce and cilantro at local markets (often referred to as 'market stalls'). Look for the beans, farinha de mandioca, and linguiça calabresa at local specialty grocers that carry Latin American staples. If you cannot source fresh salted pork, thick-cut bacon is a suitable substitute. Tempero baiano can be found in the spice aisle of stores specializing in international goods.
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 salted pork into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice the linguiça calabresa into rounds or dice them according to preference.
- In a separate pan, fry the diced pork until golden brown, then set aside.
- Using the same pan with the rendered fat, fry the linguiça calabresa and set aside.
- In a large Dutch oven or deep skillet, add a little of the reserved pork fat.
- Sauté the chopped onion until it becomes translucent and fragrant.
- Add the chopped parsley and cilantro, sautéing for another minute.
- Incorporate the tempero baiano, salt, and black pepper, stirring well to combine.
- Drain the cooked beans and add them to the pan with the sautéed aromatics.
- Stir gently to ensure the beans are evenly coated with the seasonings.
- Fold in the fried pork and the linguiça calabresa.
- Gradually add the farinha de mandioca, stirring constantly until you achieve a firm and homogeneous consistency.
- Taste and adjust the seasoning with additional salt if necessary.
- Serve the feijão de corda immediately while hot.
Observations
Feijão de corda, also known as fradinho or cowpea beans, is a versatile staple in Brazilian cooking, particularly celebrated in the Northeast. This recipe highlights the beans prepared in a savory home-style manner, combined with salted pork, smoky linguiça calabresa, and toasted cassava flour, resulting in a hearty dish rich in aroma and texture. It is a fantastic option for those seeking a comforting meal that fits perfectly into everyday dining or special occasions.
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