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Brazilian recipe

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Master the art of creating a silky, blended bean stew enriched with hearty calabresa sausage, smoky bacon, and carne-seca. A substantial, crowd-pleasing dish.

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90 min preparation 60 min cooking 30 portions 1 product views
Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Ingredients

1 kg carioca beans
500 g carne-seca
3 links of linguiça calabresa
5 garlic cloves, minced
1/2 bunch of fresh coriander
500 g bacon, chopped
Water as required for cooking

Where to find ingredients

You can find carioca beans, carne-seca, and linguiça calabresa at Latin American speciality grocers or well-stocked independent butchers. Regular supermarkets carry good-quality bacon and fresh coriander in the produce section. As a substitute, you may use black beans if carioca are unavailable and any quality smoked sausage for the linguiça.

Preparation method

  1. Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty
  2. Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender
  3. Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding warm water gradually if you need a thinner consistency
  4. Fry the bacon and garlic in a large pot, then pour in the blended beans, letting it simmer until it reaches your desired thickness
  5. Add a piece of dedo-de-moça chilli during the simmering stage for a spicy kick and, once the heat is turned off, finish with the chopped coriander
  6. Serve the beans piping hot accompanied by crunchy pork crackling and slices of fresh bread

Observations

These creamy beans make the perfect accompaniment for cold days or a special lunch. By blending a portion of the beans with the savoury carne-seca, you achieve a velvety texture and a highly concentrated flavour. Finishing the dish with a quick fry of bacon and garlic adds the essential smoky profile. Tip: serve piping hot with fresh bread to enjoy every last drop.
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Preparation method

Step-by-step images

Step 1

Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty

Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty
Step 2

Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender

Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender
Step 3

Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding warm water gradually if you need a thinner consistency

Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding warm water gradually if you need a thinner consistency
Step 4

Fry the bacon and garlic in a large pot, then pour in the blended beans, letting it simmer until it reaches your desired thickness

Fry the bacon and garlic in a large pot, then pour in the blended beans, letting it simmer until it reaches your desired thickness
Step 5

Add a piece of dedo-de-moça chilli during the simmering stage for a spicy kick and, once the heat is turned off, finish with the chopped coriander

Add a piece of dedo-de-moça chilli during the simmering stage for a spicy kick and, once the heat is turned off, finish with the chopped coriander
Step 6

Serve the beans piping hot accompanied by crunchy pork crackling and slices of fresh bread

Serve the beans piping hot accompanied by crunchy pork crackling and slices of fresh bread
Final result

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

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