Feijão de Corda

Name: Feijão de Corda
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 500 g dried cowpeas, rinsed; 2 tbsp vegetable oil; 1 yellow onion, finely diced; 2 garlic cloves, minced; 200 g smoked bacon, diced; 150 g smoked calabresa sausage, diced; 1 tsp salt; 1/2 tsp ground black pepper; 2 cups cassava flour; 1 bunch fresh cilantro, chopped

A classic Brazilian side dish featuring tender cowpeas tossed with crisp bacon, smoky sausage, aromatics, and toasted cassava flour.

75 minEasyServes 6460 cal/serving

BrazilianSideStovetopStandardGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-Free

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Ingredients

500 g dried cowpeas, rinsed
2 tbsp vegetable oil
1 yellow onion, finely diced
2 garlic cloves, minced
200 g smoked bacon, diced
150 g smoked calabresa sausage, diced
1 tsp salt
1/2 tsp ground black pepper
2 cups cassava flour
1 bunch fresh cilantro, chopped

Instructions

1

Place 500 g rinsed dried cowpeas in a pot of water, boil until tender, drain thoroughly, and set aside.
2

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely diced yellow onion and 2 minced garlic cloves, cooking until golden.
3

Add 200 g diced smoked bacon and 150 g diced smoked calabresa sausage to the pan. Fry until browned and crispy, ensuring sausage reaches an internal temperature of 160 F (71 C).
4

Add drained dried cowpeas to the skillet along with 1 tsp salt and 1/2 tsp ground black pepper. Mix well for several minutes so the beans absorb the flavors.
5

Stir in 2 cups cassava flour and 1 bunch chopped fresh cilantro until evenly incorporated, then serve warm.

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Questions

What is Feijão de Corda?

A classic Brazilian side dish featuring tender cowpeas tossed with crisp bacon, smoky sausage, aromatics, and toasted cassava flour. This reference files it under Brazilian side: made on the stovetop, rated easy and about 75 minutes start to finish.

What internal temperature should Feijão de Corda reach?

For Feijão de Corda, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

Can I use turkey bacon instead of bacon in Feijão de Corda?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Feijão de Corda uses 200 g smoked bacon, diced.

Is Feijão de Corda gluten-free?

Yes. As written, nothing in the ingredient list for Feijão de Corda is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage.

How do I store and reheat Feijão de Corda?

Refrigerate what is left of Feijão de Corda within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Galinhada (Brazilian Chicken and Rice) main
Beef Esfiha main
Mushroom Wellington main

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