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Brazilian recipe

Creamy Beans with Calabresa and Bacon (Feijão)

Learn how to make a super creamy blended bean stew, enriched with calabresa, bacon, and carne-seca. A hearty recipe that yields plenty and pleases the whole family.

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

Ingredients

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

Where to find ingredients

You can find carne-seca, linguiça calabresa, and fresh cilantro at local wet markets or well-stocked supermarkets in Singapore. If unavailable, you may substitute carne-seca with beef brisket and linguiça calabresa with a high-quality smoked garlic sausage as substitutes for the original Brazilian ingredients.

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 linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender
  3. Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water gradually if you need more fluidity
  4. Fry the bacon with the garlic in a large pot and pour in the blended beans, letting them boil until they reach the desired consistency
  5. Add a piece of dedo-de-moça pepper during the boiling for a spicy touch and, upon turning off the heat, finish with the chopped cilantro
  6. Serve the beans piping hot accompanied by crispy pork cracklings and slices of fresh bread

Observations

These creamy beans are the perfect side dish for cool days or a special lunch. By blending part of the beans with the carne-seca in a blender, you achieve a velvety texture and a much more concentrated flavor. Finishing with the sautéed bacon and garlic brings a smoky touch that makes all the difference. Tip: serve piping hot with fresh 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 linguiça calabresa in a pressure cooker with water and cook until all ingredients are tender

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

Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water gradually if you need more fluidity

Remove the meat and sausage, chop into smaller pieces, and blend the cooked beans in a blender, adding hot water gradually if you need more fluidity
Step 4

Fry the bacon with the garlic in a large pot and pour in the blended beans, letting them boil until they reach the desired consistency

Fry the bacon with the garlic in a large pot and pour in the blended beans, letting them boil until they reach the desired consistency
Step 5

Add a piece of dedo-de-moça pepper during the boiling for a spicy touch and, upon turning off the heat, finish with the chopped cilantro

Add a piece of dedo-de-moça pepper during the boiling for a spicy touch and, upon turning off the heat, finish with the chopped cilantro
Step 6

Serve the beans piping hot accompanied by crispy pork cracklings and slices of fresh bread

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

Creamy Beans with Calabresa and Bacon (Feijão)

Creamy Beans with Calabresa and Bacon (Feijão)

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