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- In a bowl, soak the black-eyed peas in boiling water for about 20 minutes. Cut the smoked sausage, Calabrese sausage, paio sausage, and bacon into small pieces and set aside. Chop the remaining ingredients and set aside.
- In a large pan, fry the bacon, onion, and garlic until golden brown. Over low heat, add the sausages until they are golden brown. Cook the beans in a pressure cooker for 10 minutes. Remove from heat and drain, but do not rinse to avoid cooling them.
- In the pan with the other ingredients, add the Terrinha Coarse Cassava Flour until it becomes a stuffing.
- Add the beans and green onions. Serve with barbecue or white rice. Enjoy your meal!
Step by step
- 1 kg of black-eyed peas;
- 200 g of paio sausage;
- 200 g of Calabrese sausage;
- 200 g of smoked sausage;
- 200 g of bacon;
- 1 large onion, chopped;
- 1 bell pepper, chopped;
- 2 tomatoes, chopped;
- minced garlic and green onions to taste.
Ingredients
12 Servings
40 Minutes
Black-Eyed Pea Farofa
Ingredients: Cassava flour.
Gluten-Free
Coarse cassava flour 500g
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