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Brazilian recipe

Creamy Beans with Calabresa and Bacon (Feijão)

Learn how to prepare a blended, super creamy bean dish, enriched with calabresa sausage, bacon, and carne-seca. A recipe that yields a generous portion and pleases the whole family.

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90 min preparation 60 min cooking 30 portions 1 product views
Creamy Beans with Calabresa and Bacon (Feijão)

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

Where to find ingredients

You can find these ingredients at local supermarkets, fresh produce markets, and butcher shops. If carne-seca is unavailable, cured beef or high-quality dried beef are acceptable substitutes, while any high-quality smoked sausage can stand in for linguiça calabresa.

Preparation method

  1. Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty.
  2. Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender.
  3. Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water gradually if more fluidity is needed.
  4. Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it simmer until it reaches the desired consistency.
  5. Add a piece of dedo-de-moça pepper during the simmering for a spicy touch and, once the heat is turned off, finish with the chopped cilantro.
  6. Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread.

Observations

These creamy beans make the perfect side dish 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. Finishing with a sauté of bacon and garlic adds the smoky touch that makes all the difference. Tip: serve piping hot with fresh bread to enjoy every last drop.
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Preparation method

Step-by-step images

Step 1

Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty.

Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty.
Step 2

Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender.

Place the beans, carne-seca, and linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender.
Step 3

Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water gradually if more fluidity is needed.

Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water gradually if more fluidity is needed.
Step 4

Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it simmer until it reaches the desired consistency.

Fry the bacon with the garlic in a large pot and pour in the blended beans, letting it simmer until it reaches the desired consistency.
Step 5

Add a piece of dedo-de-moça pepper during the simmering for a spicy touch and, once the heat is turned off, finish with the chopped cilantro.

Add a piece of dedo-de-moça pepper during the simmering for a spicy touch and, once the heat is turned off, finish with the chopped cilantro.
Step 6

Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread.

Serve the beans piping hot accompanied by crispy pork rinds and slices of fresh bread.
Final result

Creamy Beans with Calabresa and Bacon (Feijão)

Creamy Beans with Calabresa and Bacon (Feijão)

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