Brazilian recipe
Homemade Cowpea Beans Recipe (feijão de corda)
Learn how to prepare traditional Brazilian cowpea beans, a flavorful and hearty dish perfect for any meal.
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Ingredients
1 kg purple cowpea beans
1/2 kg fresh pork belly
1/2 kg smoked calabresa sausage
1 large onion
1 bunch parsley and scallions
1 bunch fresh cilantro
1/2 kg medium-grain cassava flour
Brazilian Bahian seasoning blend (no chili) 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 parsley and scallions
1 bunch fresh cilantro
1/2 kg medium-grain cassava flour
Brazilian Bahian seasoning blend (no chili) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh produce and meat at local public markets (palengke) or supermarkets. Cassava flour and specific Brazilian spice blends may be found in specialty import stores or international food aisles. As a substitute for cassava flour, one may use coarse cornmeal or semolina if unavailable.
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, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, scallions, and cilantro.
- Slice the calabresa sausage into rounds or dice into small cubes.
- 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 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 it becomes translucent.
- Add the chopped parsley, scallions, and cilantro, and sauté for one more 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.
- Gently fold the mixture to ensure the beans are well coated with the seasonings.
- Add the fried pork belly and fried calabresa sausage to the pot with the beans.
- Gradually stir in the cassava flour, mixing continuously until you achieve a firm and homogeneous consistency.
- Taste and adjust the salt if necessary.
- Serve the cowpea beans hot.
Observations
The feijão de corda, also known as black-eyed pea or cowpea, is a versatile staple in Brazilian cuisine, particularly celebrated in the Northeast. This recipe highlights a homemade, savory preparation that combines the beans with pork belly, smoked calabresa sausage, and cassava flour, creating a robust and aromatic dish. It is an excellent choice for anyone looking for a comforting, complete meal, perfect for daily dining or special gatherings.
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