Brazilian recipe
Traditional Corda Bean Stew (Feijão de Corda)
Learn how to prepare a traditional Corda bean dish, packed with rich flavors and hearty ingredients, perfect as a filling main course.
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Ingredients
1 kg Corda beans (purple variety)
1/2 kg fresh bacon
1/2 kg smoked calabresa sausage
1 large onion
1 bunch fresh parsley and chives
1 bunch fresh coriander
1/2 kg medium-grain cassava flour
Bahian spice blend (salt-free) to taste
Salt to taste
Black pepper to taste
1/2 kg fresh bacon
1/2 kg smoked calabresa sausage
1 large onion
1 bunch fresh parsley and chives
1 bunch fresh coriander
1/2 kg medium-grain cassava flour
Bahian spice blend (salt-free) to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find these ingredients at local markets or specialized butcher shops. If needed, standard dried cowpeas can be used as a substitute for Corda beans. Regular smoked sausage is a suitable substitute for calabresa, and coarse cornmeal can be used if cassava flour is unavailable.
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, chop the fresh bacon into small cubes.
- Finely chop the onion, parsley, chives, and coriander.
- Slice or dice the smoked calabresa sausage.
- In a separate pan, fry the bacon until golden brown and set aside.
- Using the same pan with the rendered bacon fat, fry the calabresa sausage and set aside.
- In a large pot, add a small amount of the reserved oil from the bacon frying process.
- Sauté the chopped onion until translucent.
- Add the chopped parsley, chives, and coriander, and sauté for one more minute.
- Add the Bahian spice blend, 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 ensure the spices and herbs are well incorporated into the beans.
- Add the fried bacon and fried calabresa sausage to the pot with the beans.
- Gradually incorporate the cassava flour, stirring constantly, until you reach a firm and homogeneous consistency.
- Taste and adjust the salt if necessary.
- Serve the Corda bean stew while piping hot.
Observations
The Corda bean, also known as black-eyed pea or cowpea, is a highly versatile ingredient that holds a significant place in Brazilian culinary tradition, particularly in the Northeast region. This recipe presents a savory, home-style preparation, combining the beans with fresh bacon, smoked calabresa sausage, and cassava flour to create a substantial and aromatic dish. It is a fantastic option for those seeking a complete and comforting meal, ideal for both daily dining and special occasions.
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