Black-Eyed Peas with Sun-Dried Beef (Feijão de Corda com Carne de Sol): Traditional Recipe

If you are looking for a tasty, traditional recipe, black-eyed peas with sun-dried beef is an excellent choice. This typical dish from Northeastern Brazilian cuisine delivers unmatched flavor and a combination of ingredients that will surprise your palate. Learn how to prepare this delight in your own home.

Ingredients for Black-Eyed Peas with Sun-Dried Beef

To start this traditional and flavorful recipe, you will need the following:

• 1 lb (500 g) dried black-eyed peas (feijão de corda)
• 14 oz (400 g) carne de sol (Brazilian sun-dried salted beef)
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• Chopped scallions and parsley to taste
• Salt and pepper to taste
• Olive oil
• Water

Preparing the Sun-Dried Beef

The sun-dried beef must be desalted before use:

• Rinse: Rinse the carne de sol under running water to remove excess salt.
• Soak: Place the carne de sol in a large bowl of water and soak for at least 12 hours, changing the water 2 or 3 times during this period.
• Cut: After desalting, cut the meat into medium pieces to make cooking easier.

Cooking the Black-Eyed Peas

The next step is to cook the black-eyed peas:

• Add the black-eyed peas to a pressure cooker with enough water to cover all the peas.
• Cook the peas over medium heat for about 30 minutes, or until tender. Watch the cooking time so the peas do not get too mushy.
• When done, drain the water and set the peas aside.

Preparing the Secondary Ingredients

Let’s prepare the ingredients that will flavor our dish:

• Sauté the seasonings: In a large pot, heat a little olive oil and sauté the chopped onion until translucent.
• Add the crushed garlic and sauté for a few more minutes until golden.
• Add the chopped tomatoes and green bell pepper. Cook until the vegetables are soft and the tomato has released its juices.

Cooking the Sun-Dried Beef

Now it’s time to cook the sun-dried beef with the seasonings:

• Add the pieces of sun-dried beef to the pot with the sautéed vegetables.
• Cook the meat well, stirring regularly so the flavors blend.
• If needed, add a little water to keep the meat from sticking to the bottom of the pot.
• Keep cooking until the meat is very tender and has absorbed the seasonings well.

Combining All the Ingredients

Finally, let’s bring all the ingredients together to finish the dish:

• Add the cooked black-eyed peas to the pot with the sun-dried beef and seasonings.
• Mix all the ingredients well so the peas absorb the delicious flavor of the meat and seasonings.
• Season with salt and pepper to taste and cook for another 10 to 15 minutes so the flavors fully come together.
• Lastly, add the chopped scallions and parsley and stir.

Tips and Variations

To enrich this black-eyed peas with sun-dried beef recipe even more, consider the following tips:

• Chickpeas: For a change, you can replace some of the black-eyed peas with cooked chickpeas.
• Extra vegetables: Add sliced carrots or chopped zucchini, both cooked, to the mix for a touch of flavor and color.
• Chili: If you like a spicier dish, add a chopped finger chili to the seasonings.
• Thicker broth: For a heartier broth, add 1 tablespoon of cassava flour dissolved in water during the last minutes of cooking.

Nutritional Benefits

Beyond being delicious, black-eyed peas with sun-dried beef are also nutritious:

• Protein: Sun-dried beef is rich in protein, essential for building and repairing body tissues.
• Fiber: Black-eyed peas are an excellent source of fiber, which aids digestion and gut health.
• Vitamins and minerals: Tomatoes, bell peppers, scallions, and parsley are sources of vitamins and minerals important for health.
• Energy: This dish offers a balanced combination of protein and carbohydrates, providing energy for the whole day.

Ideal Side Dishes

To make your meal even more complete, consider the following sides:

• White rice: A classic side that pairs well with black-eyed peas and sun-dried beef.
• Cassava farofa: Crunchy and tasty, farofa is perfect for adding extra texture to the dish.
• Vinagrete: A refreshing vinagrete salad with onion, tomato, and bell pepper is a great choice to balance the flavors.
• Fried plantains: Add a lightly sweet, tropical touch with crispy fried plantains.

History and Culture

Black-eyed peas with sun-dried beef are part of the rich culinary culture of Northeastern Brazil:

• Origin: This dish is typical of the Northeast, where carne de sol is very common due to the hot, dry climate.
• Influences: The recipe carries Indigenous and African influences, reflecting the cultural diversity of the region.
• Tradition: It is often served at parties and family gatherings, and holds a special place in the memories of many Northeasterners.

Regional Versions

Each Northeastern state has its own variation of this recipe:

• Bahia: In Bahia, coconut milk and dendê (palm) oil are added, giving it a more tropical touch.
• Ceará: In Ceará, it is often prepared with jerimum (pumpkin) for added flavor.
• Pernambuco: In Pernambuco, calabresa sausage is commonly added to boost the flavor.

Black-Eyed Peas with Sun-Dried Beef Today

This dish remains very popular and is adapted in kitchens across Brazil:

• Restaurants: Many restaurants specializing in Northeastern cuisine feature this delight on their menus.
• Chefs: Some modern chefs have created gourmet versions of this traditional recipe.
• Homemade: Despite the variations, the homemade version remains most people’s favorite.

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