Brazilian recipe
Pressure Cooker Feijoada: The Quick Brazilian Classic
Feijoada in the pressure cooker is a Brazilian favourite, combining the rich, traditional taste of salted meats with the speed needed for busy days.
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Ingredients
400 g dried salted beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g paio (smoked sausage, about 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 water
4 cups of the cooked meat broth
550 g salted pork ribs
300 g salted pork loin
250 g paio (smoked sausage, about 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 water
4 cups of the cooked meat broth
Where to find ingredients
Dried salted beef (carne-seca) and salted pork ribs/loin can usually be found at Latin American or specialty butcher shops, and sometimes in the international aisle of larger supermarkets.
Paio is a smoked pork sausage available at Latin American markets or well-stocked grocery stores.
Paio is a smoked pork sausage available at Latin American markets or well-stocked grocery stores.
Preparation method
- Start the preparation a day ahead by trimming excess fat from the meats
- Cut the pork loin and salted beef into medium cubes of approximately 3 cm
- Separate the spare ribs by cutting between the bones
- Place each type of meat in separate bowls, cover with water, and keep in the fridge for 24 hours, changing the water every 3 hours to desalt
- The night before, rinse the black beans under running water and discard any beans that float
- Soak the beans in 1.5 litres of water for 8 to 12 hours
- Drain the desalted meats
- Place the ribs and salted beef in a 6-litre pressure cooker and cover with 3 litres of water
- Cook over high heat; once it reaches pressure, lower the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water, taking care not to wet the valves
- Add the pork loin to the pot, cover, and return to high heat
- Once it reaches pressure again, lower the heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic and remove the casings from the smoke-cured sausages
- Release the pressure from the cooker carefully
- Set aside 4 cups of the cooking broth and the cooked meats in a separate container
- In the same pot, add the drained beans, the whole sausages, and the bay leaves
- Add the 4 cups of reserved broth and another 4 cups of water
- Cook over high heat; once it reaches pressure, lower the heat and cook for 15 minutes
- Wait for the pressure to release naturally before opening the lid
- Remove the 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 sautéed mixture and mash them to create a thick base
- Incorporate the rest of the beans with the broth, the ribs, the pork loin, the salted beef, and the sliced sausages
- Cook over medium heat for 20 minutes to develop the flavours and thicken the stew
- Serve accompanied by orange slices, white rice, and toasted cassava flour
Observations
This dish is a fantastic way to whip up a full-bodied feijoada with ease. The secret lies in the staged cooking within the pressure cooker, ensuring tender meats and a robust, flavourful broth.
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