Brazilian recipe
Homemade Feijão de Corda Recipe (Receita de feijão de corda)
Learn how to prepare a traditional and hearty Brazilian feijão de corda. This flavorful dish, packed with smoked sausage and crispy pork belly, is a perfect comfort meal.
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Ingredients
1 kg purple-podded cowpeas (feijão de corda)
500g fresh pork belly (toucinho)
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley and scallions (cheiro-verde)
1 bunch fresh cilantro
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 calabresa sausage
1 large onion
1 bunch fresh parsley and scallions (cheiro-verde)
1 bunch fresh cilantro
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
Find fresh pork belly and black-eyed peas at local community markets or butcher counters (meat shops). Smoked calabresa sausage, Bahian spice blends, and cassava flour are typically available at specialty Latin or Caribbean food shops in Georgetown or municipal markets.
Preparation method
- Cook the beans 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/scallion mix, and the cilantro.
- Slice the smoked calabresa sausage into rounds or dice them according to preference.
- In a separate pan, fry the diced pork belly until crispy and golden; set aside.
- In the same pan, using the rendered fat, fry the calabresa sausage slices and set aside.
- In a large pot, add a splash of the reserved oil from the pork belly frying process.
- Sauté the chopped onion until translucent.
- Add the chopped parsley, scallions, and cilantro, sautéing for another minute.
- Season with the Bahian spice blend, salt, and black pepper, stirring well to combine.
- Drain the cooked beans and add them to the pot with the sautéed aromatics.
- Gently fold the ingredients together to ensure the beans are well-coated with the seasonings.
- Add the fried pork belly and calabresa sausage back into the pot with the beans.
- Gradually stir in the cassava flour, mixing continuously until you achieve a firm, homogeneous texture.
- Taste and adjust the seasoning with additional salt if needed.
- Serve the feijão de corda while piping hot.
Observations
Feijão de corda, also known as black-eyed pea or cowpea, is a highly versatile staple of Brazilian cuisine, particularly celebrated in the Northeast. This recipe highlights the bean prepared in a traditional, home-style manner, enhanced by savory salt pork, smoked calabresa sausage, and toasted cassava flour. The result is a robust, aromatic dish that serves as a fantastic main or side, ideal for everyday family dinners or special gatherings.
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