Brazilian recipe
Home-style Feijão de Corda Recipe (Receita de feijão de corda)
Learn how to prepare a traditional Brazilian cowpea dish, rich in flavor and the perfect hearty accompaniment to any main meal.
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Ingredients
1 kg purple-variety feijão de corda (cowpeas)
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grain cassava flour (farofa style)
Brazilian 'tempero baiano' seasoning blend (pepper-free) to taste
Salt to taste
Black pepper to taste
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grain cassava flour (farofa style)
Brazilian 'tempero baiano' seasoning blend (pepper-free) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find cowpeas (black-eyed peas) and cassava flour at local markets or specialized dry goods shops. If you cannot source linguiça calabresa, a high-quality smoked garlic sausage is the closest substitute. For the pork belly, consult your local butcher for fresh, non-cured cuts.
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 pork belly into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice the linguiça calabresa into rounds or small cubes.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan used for the pork belly, fry the linguiça calabresa slices and set aside.
- In a large heavy-bottomed pot, add a small amount of the rendered fat from the fried pork.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and cilantro to the pot and sauté for another minute.
- Stir in the tempero baiano, salt, and black pepper to taste, mixing thoroughly.
- Drain the cooked beans and add them to the pot with the sautéed aromatics.
- Toss gently to ensure the beans are well coated with the seasonings.
- Fold the fried pork belly and fried linguiça calabresa into the bean mixture.
- Gradually stir in the cassava flour, mixing constantly until the dish reaches a firm, consistent texture.
- Taste the mixture and adjust the salt if necessary.
- Serve the feijão de corda steaming hot.
Observations
Feijão de corda, also known as 'feijão fradinho' or black-eyed pea, is a versatile staple in Brazilian cooking, particularly celebrated in the Northeast region. This recipe highlights the bean prepared in a rustic, home-style fashion, combined with salted pork, smoky linguiça calabresa, and cassava flour to create a textured, fragrant dish. It is a fantastic choice for those seeking a substantial and comforting meal, whether for a routine dinner or a special gathering.
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