Brazilian recipe
Homemade Cowpea Bean Recipe (Feijão de Corda)
Learn how to prepare a traditional Brazilian cowpea dish, rich in flavor and perfect as a hearty side or main meal.
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Ingredients
1 kg of cowpea beans (purple variety)
1/2 kg of fresh pork belly
1/2 kg of smoked calabresa sausage
1 large onion
1 bunch of parsley and scallions
1 bunch of coriander
1/2 kg of medium-grind cassava flour
Bahian seasoning mix (no pepper) to taste
Salt to taste
Black pepper to taste
1/2 kg of fresh pork belly
1/2 kg of smoked calabresa sausage
1 large onion
1 bunch of parsley and scallions
1 bunch of coriander
1/2 kg of medium-grind cassava flour
Bahian seasoning mix (no pepper) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
Find fresh produce and herbs at local outdoor markets. Smoked calabresa sausage and cassava flour are typically available at specialty grocers or international food markets. As a substitute for calabresa, one may use a firm, smoked garlic sausage. For cassava flour, a coarse-ground manioc meal is the ideal replacement.
Preparation method
- Cook the cowpea beans in a pressure cooker for approximately 9 minutes after reaching pressure, or until tender.
- While the beans are cooking, chop the fresh pork belly into small cubes.
- Finely chop the onion, parsley, scallions, and coriander.
- Slice or cube the smoked calabresa sausage.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan used to fry the pork belly, fry the calabresa sausage 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 translucent.
- Add the chopped parsley, scallions, and coriander, sautéing for another minute.
- Add the Bahian seasoning, salt, and black pepper to taste, mixing well.
- Drain the cooked beans and add them to the pot with the sautéed aromatics.
- Mix gently to incorporate the seasonings into the beans.
- Add the fried pork belly and fried calabresa sausage to the pot with the beans.
- Gradually add the cassava flour, stirring constantly, until a firm and homogeneous consistency is reached.
- Taste and adjust the salt if necessary.
- Serve the cowpea beans hot.
Observations
The cowpea bean, also known as 'feijão de corda', 'feijão fradinho', or 'feijão caupi', is a versatile and highly popular ingredient in Brazilian cuisine, particularly in the Northeast region. This recipe showcases the cowpea prepared in a traditional, savory way, combined with cured pork belly (toucinho), smoked calabresa sausage, and toasted cassava flour, resulting in a substantial and aromatic dish. It is a fantastic option for those seeking a complete and comforting meal, ideal for both everyday dining and special occasions.
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