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Brazilian recipe

Creamy Beans with Calabresa and Bacon (Feijão)

Discover how to make super creamy blended beans, enriched with calabresa, bacon, and carne-seca. A hearty recipe that serves plenty and satisfies 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 carioca beans, carne-seca, linguiça calabresa, and fresh herbs at local grocery stores or butchers. If you cannot find specific items, regular pinto beans can be used as a substitute for carioca beans, and smoked pork belly or high-quality sausages are common alternatives for the meats.

Preparation method

  1. Desalt the carne-seca by changing the water at least three times to ensure it does not end up 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 them into smaller pieces, and blend the cooked beans in a blender, adding warm water gradually if you need more fluidity
  4. Fry the bacon with the garlic in a large pan and pour in the blended beans, letting it boil until it reaches the desired consistency
  5. Add a piece of pimenta dedo-de-moça while boiling for a spicy touch 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

These creamy beans make the perfect side for chilly days or a special lunch. By blending part of the cooked 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 bacon and garlic adds the smoky touch that makes all the difference. Tip: serve it piping hot with fresh bread to enjoy every 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 end up too salty

Desalt the carne-seca by changing the water at least three times to ensure it does not end up 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 them into smaller pieces, and blend the cooked beans in a blender, adding warm water gradually if you need more fluidity

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

Fry the bacon with the garlic in a large pan and pour in the blended beans, letting it boil until it reaches the desired consistency

Fry the bacon with the garlic in a large pan and pour in the blended beans, letting it boil until it reaches the desired consistency
Step 5

Add a piece of pimenta dedo-de-moça while boiling for a spicy touch and, once the heat is turned off, finish with the chopped cilantro

Add a piece of pimenta dedo-de-moça while boiling for a spicy touch 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 and Bacon (Feijão)

Creamy Beans with Calabresa and Bacon (Feijão)

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