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Brazilian recipe

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Learn how to make a thick, blended bean soup enriched with calabresa sausage, bacon, and carne-seca. A hearty recipe that feeds a crowd and satisfies everyone at the table.

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90 min preparation 60 min cooking 30 portions 1 product views
Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Ingredients

1 kg of carioca beans
500 g of carne-seca
3 links of calabresa sausage
5 garlic cloves, minced
1/2 bunch of fresh cilantro
500 g of chopped bacon
Water as needed for cooking

Where to find ingredients

You can find these ingredients at local supermarkets, specifically in the butcher shop for the bacon, sausage, and carne-seca. Cilantro and fresh vegetables are available in the produce section.

Preparation method

  1. Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty.
  2. Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender.
  3. Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding hot water little by little if needed for a smoother consistency.
  4. Fry the bacon with the garlic in a large pot and pour in the blended bean mixture, letting it simmer until it reaches your desired thickness.
  5. Add a piece of dedo-de-moça chili during the simmering process for a spicy kick and, once the heat is turned off, finish with the chopped cilantro.
  6. Serve the beans piping hot, accompanied by crispy pork rinds and slices of fresh bread.

Observations

This creamy bean dish is the perfect comfort food for chilly days or a special lunch. By blending a portion of the beans with the carne-seca in a blender, you achieve a velvety texture and a much more concentrated flavor. Finishing the dish with a sauté of crispy bacon and garlic adds the signature smoky touch that makes all the difference. Tip: serve it piping hot with fresh crusty bread to enjoy every last drop.
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Preparation method

Step-by-step images

Step 1

Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty.

Desalt the carne-seca by changing the water at least three times to ensure it does not become too salty.
Step 2

Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender.

Place the beans, carne-seca, and calabresa sausage in a pressure cooker with water and cook until all ingredients are tender.
Step 3

Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding hot water little by little if needed for a smoother consistency.

Remove the meat and sausage, chop them into smaller pieces, and blend the cooked beans in a blender, adding hot water little by little if needed for a smoother consistency.
Step 4

Fry the bacon with the garlic in a large pot and pour in the blended bean mixture, letting it simmer until it reaches your desired thickness.

Fry the bacon with the garlic in a large pot and pour in the blended bean mixture, letting it simmer until it reaches your desired thickness.
Step 5

Add a piece of dedo-de-moça chili during the simmering process for a spicy kick and, once the heat is turned off, finish with the chopped cilantro.

Add a piece of dedo-de-moça chili during the simmering process for a spicy kick and, once the heat is turned off, finish with the chopped cilantro.
Step 6

Serve the beans piping hot, accompanied by crispy pork rinds and slices of fresh bread.

Serve the beans piping hot, accompanied by crispy pork rinds and slices of fresh bread.
Final result

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

Creamy Beans with Calabresa Sausage and Bacon (Feijão)

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