Brazilian recipe
Home-style Feijão de Corda Recipe (Receita de feijão de corda)
Learn how to prepare a traditional Brazilian feijão de corda. Rich in flavor and texture, this hearty dish is a perfect, easy-to-make side or main meal.
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Ingredients
1 kg purple-variety feijão de corda (cowpeas)
500g fresh pork belly
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh coriander (cilantro)
500g medium-grind cassava flour
Bahian-style seasoning blend (no chili) to taste
Salt to taste
Black pepper to taste
500g fresh pork belly
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh coriander (cilantro)
500g medium-grind cassava flour
Bahian-style seasoning blend (no chili) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find cowpeas (feijão de corda) and cassava flour at international grocery stores or specialty African/Latin American markets in Nairobi. Pork belly and sausages are available at local butcheries or supermarket meat counters. As a substitute for Bahian seasoning, use a mix of cumin, oregano, and garlic powder. If you cannot find fresh feijão de corda, dried black-eyed peas are the closest substitute.
Preparation method
- Cook the cowpeas in a pressure cooker for approximately 9 minutes after reaching full pressure, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and coriander.
- Slice the calabresa sausage into rounds or cubes.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan, fry the calabresa sausage and set aside with the pork belly.
- In a large heavy-bottomed pot, add a little of the rendered fat from the pork belly.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and coriander, sautéing for another minute.
- Stir in the Bahian seasoning, salt, and black pepper to taste, mixing well.
- Drain the cooked beans and fold them into the pot with the sautéed aromatics.
- Stir gently to ensure the seasonings coat the beans evenly.
- Add the fried pork belly and calabresa sausage into the bean mixture.
- Gradually fold in the cassava flour, stirring continuously until the mixture reaches a firm, consistent texture.
- Taste and adjust the seasoning with extra salt if needed.
- Serve the feijão de corda immediately while hot.
Observations
Feijão de corda, often referred to as black-eyed peas or cowpeas, is a staple ingredient celebrated for its versatility, particularly in Northeastern Brazilian cuisine. This recipe features a flavorful, home-style preparation where the beans are combined with savory cured pork belly, smoked calabresa sausage, and toasted cassava flour, creating a robust and aromatic dish. It is a fantastic choice for those seeking a comforting, filling meal that works just as well for an everyday dinner as it does for special gatherings.
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