Brazilian recipe
Hearty Feijão de Corda (feijão de corda)
Learn how to prepare this traditional Brazilian bean dish, packed with savoury notes and the perfect texture for a wholesome meal.
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Ingredients
1 kg dried feijão de corda (purple variety)
500g fresh pork belly, diced
500g linguiça calabresa (smoked sausage)
1 large onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
500g medium-grind cassava flour
Brazilian-style spice blend (tempero baiano), to taste
Sea salt, to taste
Black pepper, to taste
500g fresh pork belly, diced
500g linguiça calabresa (smoked sausage)
1 large onion, finely chopped
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
500g medium-grind cassava flour
Brazilian-style spice blend (tempero baiano), to taste
Sea salt, to taste
Black pepper, to taste
Where to find ingredients
Find fresh pork belly and sausages at your local butcher or supermarket meat counter. For the authentic feijão de corda (often found as black-eyed peas or cowpeas), cassava flour (farofa/tapioca flour), and tempero baiano, check the international or Latin American aisle at speciality grocers or well-stocked supermarkets. If unavailable, black-eyed peas are the closest substitute for the beans, and smoked chorizo or kabanos can serve as a substitute for linguiça.
Preparation method
- Cook the beans in a pressure cooker for approximately 9 minutes once pressure is reached, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and coriander.
- Slice or dice the linguiça calabresa sausage.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan used for the pork belly, fry the linguiça calabresa and set aside.
- In a large heavy-bottomed pot, heat a small amount of the rendered pork fat.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and coriander, sautéing for one minute.
- Stir in the tempero baiano, salt, and black pepper, mixing well.
- Drain the cooked beans and fold them into the pot with the sautéed aromatics.
- Mix gently to ensure the beans are evenly coated with the seasoning.
- Incorporate the fried pork belly and linguiça calabresa into the bean mixture.
- Gradually stir in the cassava flour, mixing continuously until the mixture achieves a firm, consistent texture.
- Taste and adjust salt seasoning if necessary.
- Serve the dish immediately while hot.
Observations
Feijão de corda, also widely recognised as feijão fradinho or cowpeas, is a staple ingredient in Brazilian cooking, particularly within the Northeast region. This recipe showcases the beans prepared in a rustic, flavour-packed style, combined with pork belly, smoked linguiça calabresa, and cassava flour to create a substantial and aromatic dish. It is an excellent choice for a hearty, comforting meal, perfect for both everyday dining and special occasions.
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