This recipe is inspired by a traditional black-eyed pea dish called <em>feijão verde</em> from the Brazilian state of Ceará. I have substituted some of the more difficult-to-find Brazilian ingredients—like dried beef (<em>carne de sol</em>) and canned cream (<em>creme de leite</em>)—for ingredients that are more commonly available in American grocery stores. Other than that, the dish retains many of the same features that make it such a crowd pleaser in its native Ceará. It can be assembled several days in advance and baked when you are ready to serve.

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