Brazilian recipe
Authentic Homemade Feijão de Corda (Receita de feijão de corda)
Learn how to make a classic, hearty, and flavorful traditional Brazilian cowpea dish. Perfect as a satisfying side or a 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
1 bunch fresh cilantro
500g medium-grain farinha de mandioca
1 tbsp Brazilian seasoning blend (tempero baiano), pepper-free
Salt to taste
Black pepper to taste
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grain farinha de mandioca
1 tbsp Brazilian seasoning blend (tempero baiano), pepper-free
Salt to taste
Black pepper to taste
Where to find ingredients
You can source these ingredients at local Jamaican markets or specialized provision shops. Look for dried beans and salted pork in the meat or pantry aisles. Farinha de mandioca, a specific Brazilian cassava flour, and tempero baiano may require a specialty grocer or international aisle; as a substitute for farinha de mandioca, coarse toasted cassava meal can be used.
Preparation method
- Cook the feijão de corda in a pressure cooker for approximately 9 minutes after reaching pressure, or until tender.
- While the beans cook, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice or dice the linguiça calabresa.
- In a separate pan, fry the diced pork belly until golden brown and set aside.
- Using the same pan and rendered fat, fry the sliced linguiça calabresa and set aside.
- In a large heavy-bottomed pot, add a tablespoon of the rendered pork fat.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and cilantro, sautéing for another minute.
- Season with the tempero baiano, salt, and black pepper to taste, stirring well to combine.
- Drain the cooked beans and fold them into the pot with the sautéed aromatics.
- Stir gently to ensure the beans are evenly coated in the seasoning.
- Add the fried pork belly and fried linguiça calabresa to the pot.
- Gradually fold in the farinha de mandioca, stirring constantly until a firm, consistent texture is achieved.
- Taste and adjust the seasoning with salt if necessary.
- Serve the feijão de corda immediately while hot.
Observations
Feijão de corda, also known as 'feijão fradinho' or black-eyed pea, is a highly versatile and beloved staple in Brazilian cuisine, particularly in the Northeast region. This recipe highlights the bean prepared in a traditional homemade style, enriched with savory salted pork belly (toucinho), smoked calabresa sausage, and toasted cassava flour (farinha de mandioca) for a robust and aromatic finish. It is a fantastic choice for anyone looking for a wholesome and comforting meal, whether for an everyday lunch or a special gathering.
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