Brazilian recipe
Homemade Feijão de Corda Recipe (Receita de feijão de corda)
Discover how to prepare traditional Brazilian feijão de corda—a hearty and flavorful dish, perfect as a soul-warming side or main meal.
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Ingredients
1 kg purple feijão de corda
500g fresh pork belly (toucinho)
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grain cassava flour (farofa style)
Bahian seasoning mix (no pepper) to taste
Salt to taste
Black pepper to taste
500g fresh pork belly (toucinho)
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh cilantro
500g medium-grain cassava flour (farofa style)
Bahian seasoning mix (no pepper) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
Find fresh pork belly and calabresa sausage in the meat section of local markets. Cassava flour and black-eyed peas can be found in the international or dry goods aisles. Use smoked sausage or chorizo as a substitute for calabresa if unavailable, and common all-purpose wheat flour is not a substitute for the texture of cassava flour.
Preparation method
- Cook the beans in a pressure cooker for about 9 minutes after it reaches pressure, or until tender.
- While the beans are cooking, dice the fresh pork belly into small cubes.
- Finely chop the onion, parsley, and cilantro.
- Slice or dice the smoked calabresa sausage.
- In a separate pan, fry the pork belly until golden brown and set aside.
- In the same pan, fry the calabresa sausage until browned and set aside.
- In a large, heavy-bottomed pot, add a small amount of the rendered fat from the pork.
- Sauté the chopped onion until translucent.
- Add the chopped parsley and cilantro, sautéing for another minute.
- Stir in the Bahian seasoning, salt, and black pepper, mixing well to combine.
- Drain the cooked beans and add them to the pot with the aromatic mixture.
- Gently fold the beans to ensure they are evenly coated with the seasonings.
- Stir in the fried pork belly and calabresa sausage.
- Gradually add the cassava flour, stirring constantly until the mixture reaches a firm, consistent texture.
- Taste and adjust salt if necessary.
- Serve the feijão de corda piping hot.
Observations
Feijão de corda, also widely known as black-eyed peas or cowpeas, is a staple ingredient in Brazilian cuisine, especially cherished in the Northeast. This classic recipe highlights the bean's versatile texture, enhanced by crispy pork fat (toucinho), smoky calabresa sausage, and toasted cassava flour. It is a substantial and aromatic dish, ideal for anyone seeking a nourishing, home-cooked meal that balances bold flavors and a satisfying finish, perfect for both everyday lunches and special gatherings.
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