Brazilian recipe
Home-style Feijão de Corda Recipe
Discover how to prepare traditional Brazilian feijão de corda—a protein-rich, hearty, and flavorful bean dish that makes the perfect comfort food for any day of the week.
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Ingredients
1 kg feijão de corda (dried cowpeas or black-eyed peas)
1/2 kg fresh pork belly (salted/cured if available)
1/2 kg smoked sausage (like kielbasa or similar smoked variety)
1 large onion, diced
1 bunch fresh spring onions, chopped
1 bunch fresh coriander, chopped
1/2 kg medium-grind cassava flour (farinha de mandioca)
Brazilian-style dried seasoning blend (mild, no chili)
Salt to taste
Black pepper to taste
1/2 kg fresh pork belly (salted/cured if available)
1/2 kg smoked sausage (like kielbasa or similar smoked variety)
1 large onion, diced
1 bunch fresh spring onions, chopped
1 bunch fresh coriander, chopped
1/2 kg medium-grind cassava flour (farinha de mandioca)
Brazilian-style dried seasoning blend (mild, no chili)
Salt to taste
Black pepper to taste
Where to find ingredients
Feijão de corda can be found as 'black-eyed peas' or 'cowpeas' in most local supermarkets or dry-goods markets. Look for fresh pork belly at your local butcher or the fresh meat section of larger grocery stores. Smoked sausage can be sourced from the deli or meat section; use any high-quality smoked link as a substitute for Brazilian calabresa. Cassava flour (often labeled as farinha de mandioca) is typically available in the ethnic aisles, Asian or West African specialty shops, or online stores specializing in Latin American ingredients; if unavailable, look for 'gari' in African markets as a very close textural match.
Preparation method
- Boil the feijão de corda in a pressure cooker for about 9 minutes after it reaches pressure, or until the beans are tender
- While the beans are boiling, dice the fresh pork belly into small pieces
- Finely chop the onion, spring onions, and coriander
- Slice or cube the smoked sausage
- In a separate pan, fry the diced pork belly until crispy and golden brown, then set aside
- In the same pan using the rendered fat, fry the smoked sausage pieces until browned, then set aside
- In a large, heavy-bottomed pot, add a spoonful of the reserved fat from the fried pork belly
- Sauté the chopped onion until it turns translucent and soft
- Stir in the chopped spring onions and coriander, cooking for another minute to release their fragrance
- Add the mild seasoning blend, salt, and black pepper, stirring well to combine
- Drain the cooked beans and add them into the pot with the aromatic base
- Toss everything gently to ensure the beans are well coated with the seasonings
- Fold in the fried pork belly and smoked sausage
- Gradually stir in the cassava flour, mixing continuously until the mixture reaches a firm and uniform consistency
- Taste and adjust the salt if necessary
- Serve your feijão de corda while it is still nice and hot
Observations
Feijão de corda, also known as black-eyed peas or cowpeas, is a staple ingredient in Brazilian home cooking, particularly beloved in the Northeast region. This recipe highlights the natural, earthy taste of the beans, elevated by savory smoked sausage, diced salt pork, and toasted cassava flour. The result is a robust, satisfying dish that is as comforting as it is filling. It’s an easy-to-prepare favorite that brings an authentic taste of Brazil right to your kitchen table.
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