Black-Eyed Peas with Sun-Dried Beef (Feijão de Corda com Carne de Sol): Traditional Recipe
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Black-eyed peas with sun-dried beef: a traditional, flavorful Brazilian recipe for your lunch.
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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