Brazilian recipe
Authentic Feijão de Corda Recipe (Receita de feijão de corda)
Learn how to prepare a traditional Brazilian cowpea dish. Rich in flavour, hearty, and packed with smoky sausage and crispy bacon, it's the ultimate comfort food.
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Ingredients
1kg purple-hull cowpeas (feijão de corda)
500g fresh pork belly (toucinho), cubed
500g smoked calabresa sausage, sliced or diced
1 large onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh coriander (cilantro), chopped
500g medium-grind toasted cassava flour (farinha de mandioca)
Brazilian mild spice blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
500g fresh pork belly (toucinho), cubed
500g smoked calabresa sausage, sliced or diced
1 large onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh coriander (cilantro), chopped
500g medium-grind toasted cassava flour (farinha de mandioca)
Brazilian mild spice blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
You can source fresh pork belly and sausages at traditional butchers or the meat counter of major supermarkets. Cowpeas and cassava flour are best found in specialist Latin American grocery stores or the world foods aisle in larger supermarkets. As a substitute for 'tempero baiano', use a mix of cumin, ground oregano, and turmeric; 'farinha de mandioca' may be substituted with coarse cornmeal or semolina, though the authentic texture will differ.
Preparation method
- Place the beans in a pressure cooker with water and cook for approximately 9 minutes once the pressure builds, or until tender yet firm.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and coriander.
- Slice or cube the smoked calabresa sausage.
- In a separate frying pan, fry the pork belly until golden and crispy, then set aside.
- In the same pan, fry the calabresa sausage until browned and set aside.
- In a large deep pan or casserole dish, add a small amount of the rendered pork fat left from frying the belly.
- Sauté the chopped onion in the fat until translucent and softened.
- Add the chopped parsley and coriander to the pan and stir-fry for one minute.
- Season with the Brazilian spice blend, salt, and freshly ground black pepper, stirring well to combine.
- Drain the cooked beans thoroughly and tip them into the pan with the sautéed aromatics.
- Gently toss the mixture to ensure the beans are evenly coated in the herb and spice base.
- Fold in the crispy fried pork belly and the browned calabresa sausage.
- Gradually stir in the cassava flour, mixing continuously until you achieve a thick, cohesive, and consistent texture.
- Taste the mixture and adjust the seasoning with additional salt if required.
- Serve the feijão de corda immediately while piping hot.
Observations
Feijão de corda, often referred to as black-eyed peas or cowpea (caupi), is a cornerstone of Brazilian cuisine, particularly celebrated in the Northeast. This authentic recipe highlights the earthy texture of the beans, elevated by a base of crispy pork belly, smoked linguiça sausage, and toasted cassava flour. It is a robust and aromatic dish, perfectly suited for those looking for a wholesome, comforting meal that works equally well as a hearty side or a standalone main.
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