Brazilian recipe
Creamy Beans with Smoked Sausage and Bacon (Feijão)
Learn how to make a rich, blended bean stew thickened with calabresa, bacon, and carne-seca. A hearty recipe that serves a crowd and is a guaranteed family favorite.
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Ingredients
1 kg carioca beans
500 g carne-seca
3 links linguiça calabresa
5 cloves garlic, minced
1/2 bunch fresh cilantro
500 g bacon, chopped
Water as needed for cooking
500 g carne-seca
3 links linguiça calabresa
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 these ingredients at local supermarkets or butcher shops. If carne-seca is unavailable, cured beef or high-quality dried beef are acceptable substitutes, while chorizo can replace the calabresa if needed.
Preparation method
- Desalt the carne-seca by changing the water at least three times to ensure it is not too salty.
- Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender.
- Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding hot water little by little if you need more fluidity.
- Fry the bacon with the garlic in a large pan and pour in the blended beans, letting them boil until they reach your desired consistency.
- Add a piece of dedo-de-moça pepper during the boiling for a spicy touch and, once you turn off the heat, finish with the chopped cilantro.
- Serve the beans piping hot accompanied by crispy pork rinds and fresh bread slices.
Observations
This creamy bean dish is the perfect comfort food for chilly days or a special lunch. By blending a portion of the 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 smokiness that makes all the difference. Tip: serve it piping hot with fresh bread to enjoy every last drop.
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