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

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.

Questions

How long does Feijão de Corda keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Feijão de Corda?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Galinhada (Brazilian Chicken and Rice) main
Beef Esfiha main
Cajun Fried Rice main

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