Brazilian recipe
Homemade Brazilian black-eyed pea stew (feijão de corda)
Learn how to make a classic, hearty Brazilian black-eyed pea stew that’s packed with flavor. It’s the ultimate comfort food for a nourishing family meal.
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Ingredients
1 kg black-eyed peas (feijão de corda)
1/2 kg fresh pork belly (toucinho), diced
1/2 kg smoked Calabrian-style sausage (linguiça calabresa), sliced
1 large onion, finely chopped
1 bunch fresh flat-leaf parsley and scallions (cheiro-verde), chopped
1 bunch fresh coriander (cilantro), chopped
1/2 kg medium-grind toasted cassava flour (farinha de mandioca)
Brazilian-style dried seasoning blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
1/2 kg fresh pork belly (toucinho), diced
1/2 kg smoked Calabrian-style sausage (linguiça calabresa), sliced
1 large onion, finely chopped
1 bunch fresh flat-leaf parsley and scallions (cheiro-verde), chopped
1 bunch fresh coriander (cilantro), chopped
1/2 kg medium-grind toasted cassava flour (farinha de mandioca)
Brazilian-style dried seasoning blend (tempero baiano), to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
Black-eyed peas can be found in the dried bean section of most supermarkets or at international food stores. Smoked sausage (look for mild, smoked pork sausage as a substitute for Calabrian style) is available in the deli or meat section of quality grocery stores. Cassava flour is a specialty item; check the 'Latin' or 'International' aisle in large supermarkets or source it from dedicated Brazilian and Latin American grocers. If you cannot find toasted cassava flour, finely ground tapioca flour or farinha de milho are common pantry alternatives, though they have different textures.
Preparation method
- Cook the black-eyed peas in a pressure cooker for about 9 minutes once the pressure builds, or until tender
- While the beans are cooking, dice the fresh pork belly into small cubes
- Finely chop the onion, parsley, scallions, and coriander
- Cut the smoked sausage into rounds or cubes
- In a separate pan, fry the pork belly until golden brown and set aside
- In the same pan used for the pork, fry the sausage until browned and set aside
- In a large deep pan or pot, heat a small amount of the rendered fat from the pork belly
- Sauté the chopped onion until translucent
- Add the fresh herbs and cook for another minute
- Stir in the seasoning blend, salt, and black pepper to taste, mixing well
- Drain the cooked beans and add them to the pan with the aromatic base
- Fold the beans gently to ensure they are well-coated with the seasonings
- Incorporate the crispy pork belly and fried sausage into the bean mixture
- Gradually stir in the cassava flour, mixing constantly until the stew reaches a firm and uniform consistency
- Taste and adjust the seasoning with extra salt if needed
- Serve your bean stew piping hot
Observations
Feijão de corda, also known as black-eyed peas or cowpeas, is a staple ingredient in Brazilian home cooking, particularly celebrated in the Northeast region. This rustic, flavorful recipe elevates the beans by combining them with smoky bacon, savory Calabrian-style sausage, and toasted cassava flour, creating a rich and satisfying dish. Whether you're looking for a fuss-free weeknight dinner or a traditional centerpiece for a special gathering, this recipe brings authentic Brazilian soul to your table.
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