Brazilian recipe
Creamy Beans with Calabresa and Bacon (Feijão)
Discover how to make a velvety blended bean stew, enriched with calabresa, bacon, and carne-seca. A hearty recipe that serves a crowd and delights everyone at the table.
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Ingredients
1 kg carioca beans
500 g carne-seca
3 links of linguiça calabresa
5 cloves of garlic, minced
0.5 bunch of fresh cilantro
500 g bacon, chopped
Water as needed for cooking
500 g carne-seca
3 links of linguiça calabresa
5 cloves of garlic, minced
0.5 bunch of fresh cilantro
500 g bacon, chopped
Water as needed for cooking
Where to find ingredients
Find these ingredients at your local neighborhood butcher for high-quality cured meats like bacon and calabresa, and visit the dry goods section of your local supermarket for the carioca beans and carne-seca. If you cannot find carne-seca, an alternative is using a firm, salted, or dried beef cut of your choice.
Preparation method
- Desalt the carne-seca by changing the water at least three times to ensure it does not end up too salty.
- Place the beans, carne-seca, and linguiça calabresa 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 it needs thinning.
- Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it simmer until it reaches the desired consistency.
- Add a piece of dedo-de-moça pepper during the simmering for a spicy kick, and upon turning off the heat, finish with the chopped cilantro.
- Serve the beans piping hot, accompanied by crunchy pork rinds and slices of fresh bread.
Observations
These creamy beans are the perfect side dish for chilly days or a special lunch. By blending part of the cooked beans with the carne-seca in a blender, you achieve a velvety texture and a much more concentrated flavor. Finishing the dish with a savory sauté of bacon and garlic adds that signature smoky touch that makes all the difference. Tip: serve it piping hot with fresh bread to savor every last drop.
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