Brazilian recipe
Homemade Feijão de Corda Recipe (Receita de feijão de corda)
Discover how to prepare a traditional Brazilian black-eyed pea dish, packed with flavor and perfect as a hearty side or main. Easy to make at home!
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Ingredients
1 kg black-eyed peas (feijão de corda)
500g fresh salt pork (toucinho)
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh coriander
500g medium-grind cassava flour (farinha de mandioca)
Brazilian-style spice blend (tempero baiano), to taste
Salt to taste
Black pepper to taste
500g fresh salt pork (toucinho)
500g smoked calabresa sausage
1 large onion
1 bunch fresh parsley
1 bunch fresh coriander
500g medium-grind cassava flour (farinha de mandioca)
Brazilian-style spice blend (tempero baiano), to taste
Salt to taste
Black pepper to taste
Where to find ingredients
You can find black-eyed peas and cassava flour at local specialty grocery stores or open-air markets. For the calabresa sausage and salt pork, visit the meat counter at your local supermarket; if hard to find, smoked chorizo or thick-cut bacon can serve as substitutes, though the traditional flavor profile relies on the specific Brazilian smoked sausage.
Preparation method
- Cook the feijão de corda in a pressure cooker for about 9 minutes after it reaches pressure, or until tender.
- While the beans are cooking, dice the fresh salt pork into small cubes.
- Finely chop the onion, parsley, and coriander.
- Slice or cube the smoked calabresa sausage.
- In a separate pan, fry the diced salt pork until golden brown and crispy; set aside.
- In the same pan used for the pork, fry the sliced calabresa sausage until browned; set aside.
- In a large heavy-bottomed pot, add a small amount of the rendered fat from the fried pork.
- Sauté the chopped onion until translucent and fragrant.
- Add the chopped parsley and coriander to the pot, sautéing for another minute.
- Season with the tempero baiano, salt, and black pepper, stirring well to combine.
- Drain the cooked beans and transfer them into the pot with the sautéed base.
- Gently fold the ingredients together to ensure the beans are well-coated with the aromatics.
- Add the reserved crispy salt pork and fried calabresa sausage to the mixture.
- Gradually fold in the cassava flour, stirring constantly until you reach a firm and consistent texture.
- Taste and adjust salt levels as needed.
- Serve the feijão de corda while piping hot.
Observations
Feijão de corda, often referred to as black-eyed peas or cowpeas, is a staple ingredient in Brazilian cooking, particularly cherished in the Northeast region. This recipe showcases a rustic, homemade approach, pairing the beans with crispy bits of salt pork, smoky calabresa sausage, and toasted cassava flour for a dense, aromatic texture. It is a fantastic choice for anyone looking for a comforting, soul-satisfying meal, suitable for everyday family dinners or special gatherings.
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