Brazilian recipe
Home-Style Feijão de Corda (Receita de feijão de corda)
Discover how to prepare traditional Brazilian cowpeas, rich in flavor and perfectly seasoned. This hearty dish is a staple of comfort food.
0.0 / 5 by 0 Reviews
Ingredients
1 kg feijão de corda (purple variety)
1/2 kg fresh pork belly (toucinho), diced
1/2 kg smoked linguiça calabresa, sliced or diced
1 large onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh cilantro, chopped
1/2 kg medium-grain cassava flour (farinha de mandioca)
Tempero baiano (spice blend), to taste
Salt, to taste
Black pepper, to taste
1/2 kg fresh pork belly (toucinho), diced
1/2 kg smoked linguiça calabresa, sliced or diced
1 large onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh cilantro, chopped
1/2 kg medium-grain cassava flour (farinha de mandioca)
Tempero baiano (spice blend), to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
You can find essential Brazilian ingredients such as linguiça calabresa, tempero baiano, and farinha de mandioca at specialty Latin markets or international food sections in local supermarkets. For the fresh pork belly (toucinho), consult your local butcher shop for high-quality cuts.
Preparation method
- Cook the feijão de corda in a pressure cooker for approximately 9 minutes after reaching pressure, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice the linguiça calabresa into rounds or dice it, depending on your preference.
- In a separate skillet, fry the pork belly until golden brown and set aside.
- In the same skillet used for the pork, fry the linguiça calabresa until browned and set aside.
- In a large pot, add a small amount of the rendered fat from the fried pork belly.
- Sauté the chopped onion until it becomes translucent and fragrant.
- Add the chopped parsley and cilantro to the pot and sauté for an additional minute.
- Stir in the tempero baiano, salt, and black pepper, mixing thoroughly.
- Drain the cooked beans and transfer them into the pot with the sautéed aromatics.
- Gently fold the ingredients together to ensure the beans are evenly coated with the seasoning.
- Add the reserved fried pork belly and linguiça calabresa to the bean mixture.
- Gradually fold in the cassava flour, stirring constantly until you achieve a firm, consistent texture.
- Taste the mixture and adjust the salt levels if necessary.
- Serve the feijão de corda while piping hot.
Observations
Feijão de corda, also known as cowpeas or black-eyed peas, is a highly versatile ingredient deeply rooted in Brazilian culinary traditions, particularly within the Northeast region. This recipe showcases the beans prepared in a classic, home-style fashion, enriched with crispy pork belly (toucinho), smoky linguiça calabresa, and earthy cassava flour. The result is a substantial, aromatic dish that satisfies as a complete meal. It is a fantastic choice for those seeking a comforting, authentic experience, whether for daily dining or special gatherings.
Ratings and comments