Brazilian recipe
Homemade Feijão de Corda (Receita de feijão de corda)
Learn how to prepare a hearty and authentic Brazilian feijão de corda, a flavorful dish packed with ingredients and perfect for any main meal.
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Ingredients
1 kg feijão de corda (purple variety)
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and spring onions (cheiro-verde)
1 bunch fresh coriander (coentro)
500g medium-grind cassava flour (farinha de mandioca)
Bahian spice blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and spring onions (cheiro-verde)
1 bunch fresh coriander (coentro)
500g medium-grind cassava flour (farinha de mandioca)
Bahian spice blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
You can find most of these ingredients in the local markets of Banjul or larger supermarkets. Look for fresh pork belly and sausages in the meat counter, and fresh herbs in the produce section. The cassava flour (farinha de mandioca) and Brazilian-style spices may be sourced from specialty international grocers or by using high-quality local cassava meal as a substitute if the refined Brazilian product is unavailable.
Preparation method
- Cook the feijão de corda in a pressure cooker for approximately 9 minutes after it reaches pressure, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, the parsley and spring onions, and the coriander.
- Slice or cube the smoked linguiça calabresa.
- In a separate pan, fry the diced pork belly until golden brown and set aside.
- Using the same pan and residual fat, fry the linguiça calabresa and set aside.
- In a large heavy-bottomed pot, add a small amount of the rendered fat from the pork belly.
- Sauté the chopped onion until translucent.
- Add the chopped herbs and coriander to the pot and sauté for one additional minute.
- Add the Bahian spice blend, salt, and black pepper to taste, stirring well to combine.
- Drain the cooked beans and add them to the pot with the aromatic base.
- Mix gently to ensure the beans are evenly coated with the seasonings.
- Fold the fried pork belly and the linguiça calabresa into the pot with the beans.
- Gradually add the cassava flour, stirring constantly until the mixture reaches a firm and consistent texture.
- Taste and adjust the seasoning with salt if necessary.
- Serve the feijão de corda while hot.
Observations
Feijão de corda, also known as black-eyed peas or cowpeas, is a highly versatile staple of Brazilian cuisine, particularly celebrated in the Northeast region. This recipe highlights the bean prepared in a rustic, home-style manner, enriched with pork belly (toucinho), smoky calabresa sausage, and toasted cassava flour (farinha de mandioca). It creates a substantial, aromatic dish that is as ideal for a cozy weekday meal as it is for a special occasion.
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