Brazilian recipe
Creamy Beans with Calabresa and Bacon (Feijão)
Learn how to make a super creamy blended bean stew, enriched with Calabresa sausage, bacon, and carne-seca. A recipe that serves a crowd and is sure to please the whole family.
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Ingredients
1 kg carioca beans
500 g carne-seca
3 Calabresa sausages
5 cloves garlic, minced
1/2 bunch fresh cilantro
500 g bacon, chopped
Sufficient water for cooking
500 g carne-seca
3 Calabresa sausages
5 cloves garlic, minced
1/2 bunch fresh cilantro
500 g bacon, chopped
Sufficient water for cooking
Where to find ingredients
Find these ingredients at your local market or large supermarkets in the fresh produce and butchery sections. Calabresa sausage and carne-seca can be substituted with high-quality smoked sausages and salted beef if needed.
Preparation method
- Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty
- Place the beans, carne-seca, and Calabresa sausage 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 hot water little by little if you need more fluidity
- Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it boil until it reaches your desired consistency
- Add a piece of dedo-de-moça pepper during the boiling for a spicy touch and, once the heat is turned off, finish with the chopped cilantro
- Serve the beans piping hot accompanied by crispy pork cracklings and slices of fresh bread
Observations
These creamy beans are the perfect accompaniment for chilly days or a special lunch. By blending a portion of the beans with the carne-seca in a blender, you achieve a velvety texture and a much more concentrated flavor. Finishing with the sauté of bacon and garlic provides the smoky touch that makes all the difference. Tip: serve piping hot with fresh bread to enjoy every drop.
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