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Brazilian recipe

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Learn how to make a super creamy blended bean stew, enriched with calabresa sausage, bacon, and carne-seca. A hearty recipe that serves a crowd and is sure to please the whole family.

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90 min preparation 60 min cooking 30 portions 18 product views
Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Ingredients

1 kg carioca beans
500 g dried salted beef (carne-seca)
3 pieces calabresa sausage
5 cloves garlic, minced
1/2 bunch fresh cilantro
500 g bacon, chopped
Water, as needed for cooking

Where to find ingredients

You can find carioca beans, calabresa sausage, and carne-seca at specialty markets or well-stocked local grocery stores in the dried goods and meat sections. If you cannot find carne-seca, you may use smoked beef as a substitute.

Preparation method

  1. Desalt the carne-seca by changing the water at least three times to ensure it is not too salty
  2. Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender
  3. Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding a little hot water at a time if necessary for consistency
  4. Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it boil until it reaches your desired thickness
  5. Add a piece of chili pepper during the boiling for a spicy touch and, once the heat is turned off, finish with the chopped cilantro
  6. Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread

Observations

These creamy beans are the perfect side dish for cool 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. The finishing touch of sautéed bacon and garlic adds a smoky depth that makes all the difference. Tip: serve it piping hot with fresh bread to enjoy every last drop.
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Preparation method

Step-by-step images

Step 1

Desalt the carne-seca by changing the water at least three times to ensure it is not too salty

Desalt the carne-seca by changing the water at least three times to ensure it is not too salty
Step 2

Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender

Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender
Step 3

Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding a little hot water at a time if necessary for consistency

Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding a little hot water at a time if necessary for consistency
Step 4

Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it boil until it reaches your desired thickness

Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it boil until it reaches your desired thickness
Step 5

Add a piece of chili pepper during the boiling for a spicy touch and, once the heat is turned off, finish with the chopped cilantro

Add a piece of chili pepper during the boiling for a spicy touch and, once the heat is turned off, finish with the chopped cilantro
Step 6

Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread

Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread
Final result

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

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