Brazilian recipe
Authentic Homemade Feijão de Corda (Receita de feijão de corda)
Discover how to prepare a traditional Brazilian feijão de corda, a flavorful and hearty dish perfect as a side or 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 and chives (cheiro-verde)
1 bunch fresh cilantro
500g medium-grind farinha de mandioca
Bahian spice blend (tempero baiano) without chili, to taste
Salt to taste
Black pepper to taste
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and chives (cheiro-verde)
1 bunch fresh cilantro
500g medium-grind farinha de mandioca
Bahian spice blend (tempero baiano) without chili, to taste
Salt to taste
Black pepper to taste
Where to find ingredients
Find fresh beans, pork belly, and regional Brazilian ingredients like linguiça calabresa and farinha de mandioca at local butchers or specialized artisanal grocers in the produce and international sections.
Preparation method
- Cook the feijão de corda 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, parsley, chives, and cilantro.
- Slice the linguiça calabresa into rounds or dice them into small pieces.
- In a separate pan, fry the pork belly until golden brown, then set aside.
- In the same pan used for the pork, fry the linguiça calabresa slices and set aside.
- In a large pot, add a small amount of the fat rendered from the fried pork belly.
- Sauté the chopped onion until translucent.
- Add the chopped parsley, chives, and cilantro, sautéing for another minute.
- Stir in the Bahian spice blend, salt, and black pepper to taste, mixing thoroughly.
- Drain the cooked beans and add them to the pot with the sautéed aromatics.
- Gently fold the mixture to ensure the beans are well-coated with the seasonings.
- Add the fried pork belly and linguiça calabresa to the pot with the beans.
- Gradually fold in the farinha de mandioca, stirring constantly until a firm, consistent texture is achieved.
- Taste and adjust the salt level if necessary.
- Serve the feijão de corda while piping hot.
Observations
Feijão de corda, also widely known as black-eyed pea or cowpea, is a highly versatile ingredient beloved in Brazilian cuisine, particularly in the Northeastern region. This recipe showcases the beans prepared in a classic, flavorful style, enriched with savory bacon (toucinho), smoky linguiça calabresa, and cassava flour (farinha de mandioca). The result is a substantial and aromatic dish that serves as a fantastic, comforting meal for everyday dining or special gatherings.
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