Brazilian recipe
Home-Style Black-Eyed Peas (Receita de feijão de corda)
Learn how to make a flavourful home-style black-eyed peas dish, rich in taste and perfect alongside your meals. Easy to prepare!
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Ingredients
1 kg black-eyed peas (purple variety)
1/2 kg fresh pork belly
1/2 kg smoked calabresa sausage
1 large onion
1 bunch spring onions
1 bunch coriander
1/2 kg cassava flour (medium)
Bahian seasoning without pepper, to taste
Salt, to taste
Black pepper, to taste
1/2 kg fresh pork belly
1/2 kg smoked calabresa sausage
1 large onion
1 bunch spring onions
1 bunch coriander
1/2 kg cassava flour (medium)
Bahian seasoning without pepper, to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
Look for black-eyed peas, fresh pork belly, smoked calabresa sausage, onions, spring onions, coriander, cassava flour, Bahian seasoning, salt, and black pepper at local markets, neighbourhood grocery stores, and the produce, meat, and spice sections of supermarkets.
Preparation method
- Cook the black-eyed peas in a pressure cooker for about 9 minutes after it comes up to pressure, or until tender
- While the peas cook, cut the fresh pork belly into small cubes
- Chop the onion, spring onions, and coriander
- Slice the calabresa sausage into rounds or cubes
- In a separate pan, fry the pork belly until golden and set aside
- In the same pan used for the pork belly, fry the calabresa sausage and set aside
- In a large pan, add a little of the oil released from frying the pork belly
- Sauté the chopped onion until translucent
- Add the chopped spring onions and coriander and sauté for another minute
- Add the Bahian seasoning, salt, and black pepper to taste, mixing well
- Drain the cooked peas and add them to the pan with the sautéed seasonings
- Mix gently to coat the peas with the seasonings
- Add the fried pork belly and fried calabresa sausage to the pan with the peas
- Gradually add the cassava flour, stirring constantly, until you get a firm, even consistency
- Taste and adjust the salt if needed
- Serve the black-eyed peas very hot
Observations
Feijão de corda, also known as black-eyed peas or cowpeas, is a versatile ingredient and a favourite in Brazilian cooking, especially in the Northeast. This recipe serves it up in a homemade, flavourful style, combined with pork belly, smoked calabresa sausage, and cassava flour for a hearty dish full of aroma. It is a fantastic option for anyone looking for a filling, comforting meal, ideal for everyday cooking or special occasions.
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