Brazilian recipe
Home-style Feijão de Corda (Receita de feijão de corda)
Discover how to prepare a traditional Brazilian cowpea dish, rich in flavor and the perfect side for any hearty meal. Simple and satisfying.
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Ingredients
1 kg feijão de corda (purple variety)
500g fresh pork belly or bacon, cubed
500g smoked linguiça calabresa, sliced
1 large onion, chopped
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro
500g medium-grind cassava flour (farinha de mandioca)
Brazilian seasoning blend (tempero baiano) to taste
Salt to taste
Black pepper to taste
500g fresh pork belly or bacon, cubed
500g smoked linguiça calabresa, sliced
1 large onion, chopped
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro
500g medium-grind cassava flour (farinha de mandioca)
Brazilian seasoning blend (tempero baiano) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find these ingredients in local markets or supermarkets in Namibia. Look for dried beans and cassava products in the pantry aisle. If you cannot find linguiça calabresa, a high-quality smoked spicy sausage or chorizo serves as a suitable substitute.
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 bacon into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Cut the linguiça calabresa into rounds or small cubes.
- In a separate pan, fry the bacon until golden and crispy; remove and set aside.
- In the same pan using the rendered fat, fry the linguiça calabresa until browned; set aside.
- In a large heavy-bottomed pot, add a tablespoon of the reserved bacon fat.
- Sauté the chopped onion until translucent and soft.
- Stir in the chopped parsley and cilantro, sautéing for about one minute.
- Add the tempero baiano, salt, and black pepper, stirring well to combine.
- Drain the cooked beans and add them to the pot with the aromatic base.
- Gently fold the ingredients to ensure the beans are well coated with the seasonings.
- Fold in the crispy bacon and browned linguiça calabresa.
- Gradually add the cassava flour, stirring constantly until you achieve a firm and consistent texture.
- Taste and adjust salt if necessary.
- Serve the dish immediately while hot.
Observations
Feijão de corda, also known as black-eyed peas or cowpeas, is a versatile and beloved staple in Brazilian cuisine, especially in the Northeastern region. This recipe showcases the beans prepared in a rustic, home-style manner, combined with crispy bacon, smoked linguiça calabresa, and toasted cassava flour to create a substantial, aromatic dish. It is a fantastic choice for those looking for a comforting, complete meal that works just as well for everyday dining as it does for special gatherings.
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