Brazilian recipe
Creamy Bean Stew with Calabresa and Bacon (Feijão)
Learn how to make a velvety, blended bean stew enriched with calabresa, bacon, and carne-seca. This hearty recipe yields plenty and is sure to please the whole family.
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Ingredients
1 kg carioca beans
500 g carne-seca
3 links linguiça calabresa
5 cloves garlic, minced
1/2 bunch fresh cilantro
500 g bacon, chopped
Enough water for cooking
500 g carne-seca
3 links linguiça calabresa
5 cloves garlic, minced
1/2 bunch fresh cilantro
500 g bacon, chopped
Enough water for cooking
Where to find ingredients
You can find carioca beans, carne-seca, linguiça calabresa, and fresh cilantro at international grocers or Latin American food specialty stores in Canada. Bacon and garlic are available at any local supermarket.
Preparation method
- Desalt the carne-seca by changing the water at least three times to ensure it is not too salty
- Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender
- Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding warm water gradually if you need a thinner consistency
- Fry the bacon and garlic in a large pot and pour in the blended beans, letting them boil until you reach the desired consistency
- Add a piece of dedo-de-moça pepper during boiling for a spicy kick, and when you turn off the heat, finish with the chopped cilantro
- Serve the bean stew piping hot accompanied by crispy pork rinds and slices of fresh bread
Observations
This creamy bean stew is the perfect side for chilly days or a special lunch. By blending part of the cooked beans with the carne-seca, you achieve a velvety texture and a much more concentrated flavor. Finishing the dish with a sauté of bacon and garlic adds that smoked touch that makes all the difference. Tip: serve it piping hot with fresh bread to enjoy every last drop.
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