Brazilian recipe
Home-style Feijão de Corda (Receita de feijão de corda)
Learn how to prepare a traditional Brazilian feijão de corda, a protein-packed and flavorful dish that makes a perfect hearty side or main meal.
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Ingredients
1 kg feijão de corda (purple variety)
500g fresh pork belly (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and chives (cheiro-verde)
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 (toucinho)
500g smoked linguiça calabresa
1 large onion
1 bunch fresh parsley and chives (cheiro-verde)
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 most of these ingredients at local fresh produce markets or butcher shops in Port Moresby. For the linguiça calabresa and farinha de mandioca, check the international aisles of larger supermarkets. If linguiça is unavailable, a high-quality smoky chorizo acts as an ideal 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 pork belly into small cubes.
- Finely chop the onion, parsley, chives, and cilantro.
- Slice the linguiça calabresa into rounds or dice them into small pieces.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan used for the pork, fry the linguiça calabresa 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, chives, and cilantro, and sauté for one additional minute.
- Incorporate the Brazilian seasoning blend, salt, and black pepper to taste, mixing thoroughly.
- Drain the cooked beans and transfer them into the pot with the sautéed aromatics.
- Stir gently to ensure the seasonings coat the beans evenly.
- Add the fried pork belly and the fried linguiça calabresa into the pot with the beans.
- Gradually add the cassava flour, stirring constantly until the mixture reaches a firm and uniform consistency.
- Taste and adjust the seasoning with additional salt if necessary.
- Serve the feijão de corda while piping hot.
Observations
Feijão de corda, often known as black-eyed pea or cowpea, is a highly versatile staple in Brazilian cooking, particularly celebrated in the Northeast. This home-style recipe highlights the rich, earthy flavor of the beans, elevated by savory pork cracklings, smoky calabresa sausage, and toasted cassava flour. The result is a robust, fragrant dish that is both comforting and deeply satisfying. It is an excellent choice for those looking for a wholesome meal, whether for a routine dinner or a festive gathering.
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