Brazilian recipe
Traditional Corda Bean Stew (Feijão de corda)
Learn how to prepare a traditional Brazilian corda bean dish, known for its rich flavor and hearty texture, perfect for any meal.
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Ingredients
1 kg corda beans (purple variety)
500 g fresh bacon
500 g smoked calabresa sausage
1 large onion
1 bunch fresh parsley and scallions
1 bunch fresh cilantro
500 g medium-grind manioc flour
Bahian seasoning blend (pepper-free) to taste
Salt to taste
Black pepper to taste
500 g fresh bacon
500 g smoked calabresa sausage
1 large onion
1 bunch fresh parsley and scallions
1 bunch fresh cilantro
500 g medium-grind manioc flour
Bahian seasoning blend (pepper-free) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
Find these ingredients at local grocery stores or butchers. For the corda beans, if unavailable, black-eyed peas are the closest substitute. Manioc flour can be found in specialty aisles or Caribbean/Latin American markets; if unavailable, coarse cornmeal may be used as a structural alternative.
Preparation method
- Cook the corda beans in a pressure cooker for approximately 9 minutes after reaching pressure, or until tender.
- While the beans are cooking, dice the fresh bacon into small cubes.
- Chop the onion, parsley/scallions, and cilantro.
- Slice or dice the smoked calabresa sausage.
- In a separate pan, fry the bacon until golden brown and set aside.
- In the same pan used to fry the bacon, fry the calabresa sausage and set aside.
- In a large pot, add a small amount of the rendered bacon fat.
- Sauté the chopped onion until translucent.
- Add the chopped parsley, scallions, and cilantro, and sauté for another 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.
- Mix gently to incorporate the seasonings into the beans.
- Add the fried bacon and the fried calabresa sausage to the bean mixture.
- Gradually add the manioc flour, stirring constantly until the mixture reaches a firm and homogeneous consistency.
- Taste and adjust salt if necessary.
- Serve the corda bean stew while piping hot.
Observations
Corda beans, also known as black-eyed peas or cowpeas, are a versatile and beloved staple in Brazilian cuisine, particularly in the Northeast region. This recipe showcases the beans prepared in a traditional, savory style, enhanced with bacon bits, smoked calabresa sausage, and toasted manioc flour, resulting in a substantial and aromatic dish. It is a fantastic choice for those looking for a complete and comforting meal, perfect for daily dining or special gatherings.
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