Brazilian recipe
Hearty Cowpea Stew (feijão de corda)
Learn how to prepare a traditional Brazilian cowpea dish, packed with flavor and perfect as a soul-warming side or main. Easy and authentic!
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Ingredients
1 kg feijão de corda (purple variety)
1/2 kg fresh pork belly (toucinho)
1/2 kg smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and scallions (cheiro-verde)
1 bunch fresh cilantro
1/2 kg medium-grind cassava flour (farinha de mandioca)
Brazilian Bahian seasoning blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
1/2 kg fresh pork belly (toucinho)
1/2 kg smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and scallions (cheiro-verde)
1 bunch fresh cilantro
1/2 kg medium-grind cassava flour (farinha de mandioca)
Brazilian Bahian seasoning blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
You can find feijão de corda (often labeled as Southern peas or cowpeas) and cassava flour at international specialty grocers. For the pork belly and linguiça, check the meat counter at your local supermarket; if specific Brazilian sausages are unavailable, a high-quality smoked garlic sausage makes a suitable substitute.
Preparation method
- Cook the feijão de corda in a pressure cooker for approximately 9 minutes after reaching pressure, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, the parsley-scallion mix, and the cilantro.
- Slice or dice the linguiça calabresa as preferred.
- In a separate skillet, fry the pork belly until golden brown and crispy, then set aside.
- Using the same pan and remaining drippings, fry the linguiça calabresa until browned, then set aside.
- In a large heavy-bottomed pot, add a small amount of the fat rendered from the pork belly.
- Sauté the chopped onion until translucent.
- Stir in the chopped parsley, scallions, and cilantro, sautéing for about one minute.
- Season with the tempeiro baiano, salt, and black pepper, mixing well.
- Drain the cooked beans and fold them into the pot with the aromatic base.
- Gently stir to ensure the beans are evenly coated with the seasonings.
- Incorporate the crispy pork belly and browned linguiça into the bean mixture.
- Gradually stir in the cassava flour, mixing continuously until the dish reaches a firm, cohesive consistency.
- Taste and adjust the seasoning with salt if needed.
- Serve the feijão de corda while hot.
Observations
Feijão de corda, also widely known as feijão fradinho or black-eyed pea, is a versatile and beloved staple in Brazilian cooking, particularly celebrated in the Northeast region. This recipe showcases the beans prepared in an authentic, rustic style, elevated by the addition of crispy toucinho (pork belly), smoky linguiça calabresa, and toasted cassava flour, creating a robust and aromatic dish. It is a fantastic choice for those looking for a complete, comforting meal that works just as well for busy weeknights as it does for special gatherings.
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