Feijão Tropeiro, also known as Feijão de Corda, is a beloved dish hailing from the vibrant culinary traditions of Brazil's Northeast. This savory and hearty creation serves as a perfect main course or a substantial side dish, combining a medley of textures and flavors that represent the essence of "sabor do Nordeste." Follow this recipe to bring a taste of Brazil into your kitchen.
Ingredients
🫘 2 cups Black-eyed peas (Feijão Fradinho)
🌿 2 Bay leaves
🧂 1 tablespoon Seasoning powder (like broth powder)
🧂 Salt
🥓 200g Diced bacon
🍖 200g Carne de Sertão (dried meat) (diced and desalted)
🌭 150g Calabresa sausage (diced)
🧅 1 medium Onion (chopped)
🌶️ 1 Bell pepper (chopped)
🌶️ 1 teaspoon Smoked paprika
🧂 1/2 teaspoon Black pepper
🌿 1/2 cup Cheiro Verde (mixed fresh herbs such as parsley and cilantro) (chopped)
🍃 2 cups Collard greens (Couve) (chopped)
🍞 1 cup Manioc flour (Farinha de mandioca)
Instructions
1- Prepare the Beans:
- In a large cooking pot, combine black-eyed peas, bay leaves, seasoning powder, and a pinch of salt. Cover with water and cook over medium heat until the beans are "al dente" - firm but cooked, approximately 20-25 minutes.
- Drain the beans using a strainer and set them aside.
2- Fry the Meats:
- Using the same pot, render some fat by frying the diced bacon over medium-high heat until slightly crispy.
- Add the desalted Carne de Sertão and continue frying with the bacon until browned.
- Incorporate the diced Calabresa sausage, frying until all meats are golden brown and cooked through.
3- Add Aromatics and Greens:
- Reduce the heat to medium and add chopped onion and bell pepper to the meats. Sauté until the vegetables are soft and aromatic.
- Season the mixture with smoked paprika and black pepper.
- Fold in the chopped Cheiro Verde and collard greens (Couve), stirring until the greens wilt slightly.
4- Combine All Ingredients:
- Reintroduce the drained black-eyed peas to the pot. Mix everything together, ensuring the beans are evenly distributed.
- Sprinkle the manioc flour over the mixture, stirring continuously until the flour coats the ingredients seamlessly and gives a cohesive texture.
5- Serve:
- Serve hot, straight from the pot. This dish is perfect as a main dish or paired with rice for a complete meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 480 kcal
Proteins: 25g
Fats: 25g
Carbohydrates: 40g
Equipment: Cooking pot, strainer, wooden spoon, measuring spoon, knife, and cutting board
Cooking Tips
- Ensure the beans are not overcooked; they should hold their shape for the best texture.
- Desalting the Carne de Sertão is essential to balance the dish's salt content.
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