Brazilian recipe
Homemade Feijão de Corda: A Traditional Comfort Food
Discover how to prepare authentic Brazilian feijão de corda, a hearty, flavor-packed staple that's surprisingly easy to make at home.
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Ingredients
1 kg dried feijão de corda (cowpeas/catjang)
1/2 kg fresh pork belly or fatback (toucinho), cubed
1/2 kg smoked linguiça calabresa sausage, sliced or cubed
1 large onion, finely chopped
1 bunch fresh green onions, chopped
1 bunch fresh cilantro, chopped
1/2 kg medium-grain cassava flour (farinha de mandioca)
Brazilian-style dried seasoning blend (tempero baiano, mild), to taste
Salt, to taste
Black pepper, to taste
1/2 kg fresh pork belly or fatback (toucinho), cubed
1/2 kg smoked linguiça calabresa sausage, sliced or cubed
1 large onion, finely chopped
1 bunch fresh green onions, chopped
1 bunch fresh cilantro, chopped
1/2 kg medium-grain cassava flour (farinha de mandioca)
Brazilian-style dried seasoning blend (tempero baiano, mild), to taste
Salt, to taste
Black pepper, to taste
Where to find ingredients
Feijão de corda (cowpeas) and farinha de mandioca are best found at specialty Latin or Brazilian markets; look for 'cowpeas' or 'black-eyed peas' as a substitute in mainstream supermarkets. Linguiça calabresa is a specific smoked sausage; if unavailable, use a high-quality smoked Polish kielbasa as a substitute. Tempero baiano can be found in the spice aisle of Latin grocery stores, or substitute with a custom blend of oregano, cumin, turmeric, and black pepper. Fresh cilantro and green onions are available in the produce section of any standard grocery store.
Preparation method
- Cook the feijão de corda in a pressure cooker for about 9 minutes after reaching pressure, or until the beans are tender
- While the beans are cooking, dice the fresh pork belly into small cubes
- Chop the onion, green onions, and cilantro
- Slice or cube the smoked linguiça calabresa sausage
- In a separate skillet, fry the pork belly cubes until golden and crisp, then set aside
- In the same skillet using the rendered fat, sear the sausage pieces and set them aside with the pork
- In a large heavy-bottomed pot, add a splash of the rendered fat from the pork
- Sauté the chopped onion until it becomes translucent and soft
- Stir in the chopped green onions and cilantro, sautéing for about a minute to release their fragrance
- Add the tempero baiano, salt, and black pepper, stirring well to combine
- Drain the cooked beans and fold them into the pot with the sautéed aromatics
- Mix gently to ensure every bean is coated in the seasoning
- Fold in the fried pork belly and the sausage
- Gradually stir in the cassava flour, mixing constantly until you achieve a firm, homogeneous, and slightly textured consistency
- Taste and adjust the salt if necessary
- Serve the feijão de corda piping hot
Observations
Feijão de corda, also known as catjang or cowpea, is a staple ingredient in Brazilian cooking, particularly celebrated in the Northeast. This classic home-style recipe pairs the beans with savory salt pork (toucinho), smoky linguiça calabresa, and toasted cassava flour to create a dense, deeply aromatic dish. It is a fantastic choice for those looking for a comforting, soul-satisfying meal that works perfectly as an everyday staple or a special shared side.
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