Brazilian recipe
Pressure Cooker Feijoada
Pressure cooker feijoada is a Brazilian classic, combining the traditional flavor of salted meats with the speed needed for everyday life.
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Ingredients
400 g salted beef
550 g salted pork ribs
300 g salted pork loin
250 g smoked sausage (paio, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups (240 ml each) water
4 cups (240 ml each) meat cooking broth
550 g salted pork ribs
300 g salted pork loin
250 g smoked sausage (paio, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups (240 ml each) water
4 cups (240 ml each) meat cooking broth
Where to find ingredients
Available at most supermarkets and specialty food stores. Look for black beans, pork cuts, and salted beef in the dried goods or meat sections. Smoked sausages (paio) can often be found in the deli or international foods aisle. Olive oil, onions, garlic, bay leaves, cumin, and water are common pantry staples.
Preparation method
- Start preparation a day before by removing excess fat from the meats
- Cut the pork loin and salted beef into medium cubes of approximately 3 cm
- Separate the pork ribs by cutting between the bones
- Place each type of meat in separate bowls, cover with water, and refrigerate for 24 hours, changing the water every 3 hours to desalt
- The night before, wash the beans in running water and discard any beans that float
- Soak the beans in 1.5 liters of water for 8 to 12 hours
- Drain the desalted meats
- Place the pork ribs and salted beef in a 6-liter pressure cooker and cover with 3 liters of water
- Cook over high heat and, after it starts to build pressure, reduce the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water, avoiding wetting the valves
- Add the pork loin to the pot, cover, and return to high heat
- After it builds pressure again, reduce the heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic and remove the skin from the smoked sausages
- Carefully release the pressure from the pot
- Reserve 4 cups of the cooking broth and the cooked meats in a separate container
- In the same pot, add the drained beans, the whole smoked sausages, and the bay leaves
- Add the 4 cups of reserved broth and another 4 cups of water
- Cook over high heat and, after it starts to build pressure, reduce the heat and cook for 15 minutes
- Wait for the pressure to release naturally before opening the lid
- Remove the smoked sausages, slice them into 1 cm diagonal rounds, and set aside
- In a large pot, heat the olive oil and sauté the onion with a pinch of salt for 5 minutes
- Add the garlic and cumin, stirring for another 2 minutes
- Add two ladles of the cooked beans to the sauté and mash them to create a thick base
- Incorporate the remaining beans with the broth, pork ribs, pork loin, salted beef, and sliced smoked sausages
- Cook over medium heat for 20 minutes to let the flavors meld and thicken the broth
- Serve with orange slices, white rice, and cassava flour
Observations
This dish is an excellent way to prepare a complete feijoada with practicality. The secret lies in the staged cooking in the pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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