Brazilian recipe
Homemade Black-Eyed Peas Recipe
Discover how to prepare a delicious, traditional Brazilian black-eyed peas dish, rich in flavor and perfect as a side for your meals. Easy to make!
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Ingredients
1 kg black-eyed peas (purple variety)
1/2 kg fresh pork belly
1/2 kg smoked calabresa sausage
1 large onion
1 bunch fresh herbs (e.g., parsley, chives)
1 bunch cilantro
1/2 kg medium cassava flour
Complete Bahian seasoning without chili, to taste
Salt, to taste
Black pepper, to taste
1/2 kg fresh pork belly
1/2 kg smoked calabresa sausage
1 large onion
1 bunch fresh herbs (e.g., parsley, chives)
1 bunch cilantro
1/2 kg medium cassava flour
Complete Bahian seasoning without chili, to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
Black-eyed peas are commonly found in the dried goods aisle of most supermarkets, often labeled as 'black-eyed peas' or 'cowpeas'. Fresh pork belly can be found at the butcher counter or in the fresh meat section of supermarkets. Smoked calabresa sausage is typically available in the deli or sausage section of supermarkets. Onions, fresh herbs (like parsley), cilantro, salt, and pepper are standard in the produce or spice sections of any grocery store. Cassava flour (also known as tapioca flour or yuca flour) is usually found in the international or gluten-free baking aisle of well-stocked supermarkets, or in Latin American or Brazilian specialty stores. Bahian seasoning blends can sometimes be found in the international foods aisle or in specialty spice shops; alternatively, you can create your own blend of common spices like cumin, paprika, coriander, and garlic powder, omitting the chili if desired.
Preparation method
- Cook the black-eyed peas in a pressure cooker for approximately 9 minutes after it starts to whistle, or until tender
- While the peas cook, dice the fresh pork belly into small cubes
- Chop the onion, fresh herbs, and cilantro
- Cut the calabresa sausage into slices or cubes
- In a separate pan, fry the pork belly until golden and set aside
- In the same pan used for the pork belly, fry the calabresa sausage and set aside
- In a large pot, add a little of the rendered fat from the pork belly
- Sauté the chopped onion until translucent
- Add the chopped fresh herbs and cilantro and sauté for another minute
- Add the Bahian seasoning, salt, and black pepper to taste, mixing well
- Drain the cooked black-eyed peas and add them to the pot with the sautéed seasonings
- Gently mix to incorporate the seasonings into the peas
- Add the fried pork belly and fried calabresa sausage to the pot with the peas
- Gradually add the cassava flour, stirring constantly, until you achieve a firm and homogeneous consistency
- Taste and adjust salt if necessary
- Serve the black-eyed peas hot
Observations
Black-eyed peas, also known as cowpeas or field peas, are a versatile and very popular ingredient in Brazilian cuisine, especially in the Northeast. This recipe features homemade, flavorful black-eyed peas, combined with fresh pork belly, smoked calabresa sausage, and cassava flour, resulting in a hearty and aromatic dish. It's a fantastic option for those seeking a complete and comforting meal, ideal for everyday or special occasions.
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