Brazilian recipe
Traditional Homemade Feijão de Corda (Receita de feijão de corda)
Discover how to prepare this traditional Brazilian bean dish, packed with flavor and hearty ingredients—a classic comfort food perfect for any meal.
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Ingredients
1 kg purple-variety cowpeas (feijão de corda)
500g fresh salt pork (toucinho)
500g smoked linguiça calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grind manioc flour (farofa/cassava flour)
Brazilian-style all-purpose seasoning (salt-free blend) to taste
Salt to taste
Black pepper to taste
500g fresh salt pork (toucinho)
500g smoked linguiça calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grind manioc flour (farofa/cassava flour)
Brazilian-style all-purpose seasoning (salt-free blend) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find cowpeas (sometimes labeled as 'black-eyed peas') and manioc flour (often sold as 'cassava flour') in the international aisle or Latin American section of most grocery stores. The fresh salt pork and linguiça calabresa are best sourced from local butcher shops or specialty Portuguese/Latin delis. Substitutes: Smoked andouille or chorizo can be used as a substitute for linguiça, and pancetta can replace fresh salt pork if unavailable.
Preparation method
- Cook the cowpeas in a pressure cooker for approximately 9 minutes after reaching pressure, or until tender.
- While the beans are cooking, dice the fresh salt pork into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice or dice the smoked linguiça calabresa sausage.
- In a separate skillet, fry the salt pork until golden and crispy, then set aside.
- Using the same skillet with the rendered fat, 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 and fragrant.
- Stir in the chopped parsley and cilantro, sautéing for about one minute.
- Season the mixture with the Brazilian spice blend, salt, and black pepper, stirring well to combine.
- Drain the cooked beans and transfer them into the large pot with the aromatic base.
- Gently fold the ingredients together to ensure the beans are well-coated in the seasonings.
- Incorporate the crispy salt pork and browned linguiça calabresa into the bean mixture.
- Gradually add the manioc flour, stirring constantly until the mixture reaches a firm, cohesive consistency.
- Taste the mixture and adjust the salt levels if necessary.
- Serve the feijão de corda steaming hot.
Observations
Feijão de corda, also widely known as black-eyed peas or cowpeas, is a staple ingredient in Brazilian cuisine, particularly cherished in the Northeast. This recipe highlights the bean prepared in a traditional, flavorful way, elevated by the richness of salt pork (toucinho), smoky linguiça calabresa, and earthy manioc flour. The result is a robust, aromatic dish that feels like a warm hug. Whether you are looking for a hearty weekday dinner or a special side dish to impress, this recipe offers an authentic and satisfying taste of Brazil.
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