Brazilian recipe
Pressure Cooker Feijoada
This pressure cooker feijoada is a classic dish that perfectly combines the traditional rich flavor of salt-cured meats with the convenience needed for busy days.
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Ingredients
400 g dried salt beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon ground cumin
4 cups water
4 cups reserved meat cooking broth
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon ground cumin
4 cups water
4 cups reserved meat cooking broth
Where to find ingredients
Black beans, pork ribs, and loin can be found at local butcher shops or supermarkets in Suva or Nadi; substitute salt-cured meats with similar salted or smoked pork products if needed; use cassava flour available at municipal markets.
Preparation method
- Begin the preparation one day ahead by trimming the excess fat from the meats
- Cut the pork loin and the dried salt beef into medium cubes of approximately 3 cm
- Separate the 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 remove the salt
- The night before, rinse the black beans under running water and discard any floating grains
- Leave the beans to soak in 1.5 litres of water for a period of 8 to 12 hours
- Drain the desalinated meats
- Place the ribs and the dried salt beef into a 6-litre pressure cooker and cover with 3 litres of water
- Cook over high heat, and 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, finely chop the onion and garlic and remove the casing from the paio sausages
- Carefully release the pressure from the cooker
- Reserve 4 cups of the cooking broth and set the cooked meats aside 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 4 more cups of water
- Cook over high heat, and once it reaches pressure, lower the heat and cook for 15 minutes
- Allow the pressure to release naturally before opening the lid
- Remove the sausages, slice them into 1 cm diagonal pieces, and set aside
- In a large saucepan, 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, the ribs, the loin, the salt beef, and the sliced sausages
- Cook over medium heat for 20 minutes to develop the flavours and thicken the broth
- Serve accompanied by orange slices, white rice, and cassava flour
Observations
This recipe is an excellent way to prepare a complete feijoada with efficiency. The secret lies in the multi-stage cooking process in a pressure cooker, which ensures tender meats and a rich, thick, and flavorful broth.
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