Brazilian recipe
Pressure Cooker Feijoada
This pressure cooker black bean and salted meat stew is a practical twist on a classic Brazilian favorite, delivering tender meats and a rich, hearty broth in less time.
0.0 / 5 by 0 Reviews
Ingredients
400g salted sun-dried beef (carne-seca)
550g salted pork ribs
300g salted pork loin
250g paio sausage (2 units)
500g black beans
1 1/2 onions
3 cloves garlic
3 tbsp olive oil
2 bay leaves
1/2 tsp ground cumin
4 cups water
4 cups reserved cooking liquid from meats
550g salted pork ribs
300g salted pork loin
250g paio sausage (2 units)
500g black beans
1 1/2 onions
3 cloves garlic
3 tbsp olive oil
2 bay leaves
1/2 tsp ground cumin
4 cups water
4 cups reserved cooking liquid from meats
Where to find ingredients
Find salted beef and pork ribs at local butcher shops or specialty meat counters; replace paio with high-quality smoked chouriço or kielbasa if necessary. Dried black beans are available in the dried goods aisle of local grocery stores.
Preparation method
- Begin prep a day ahead by trimming excess fat from the meats
- Cube the pork loin and sun-dried beef into medium 3cm pieces
- Separate the pork ribs by cutting between the bones
- Place each type of meat in individual bowls, cover with cold water, and refrigerate for 24 hours, changing the water every 3 hours to remove excess salt
- On the evening before, rinse the black beans in running water and discard any floating debris
- Soak the beans in 1.5 liters of water for 8 to 12 hours
- Drain the desalinated meats thoroughly
- Place the pork ribs and sun-dried beef into a 6-liter pressure cooker and cover with 3 liters of water
- Cook over high heat; once pressure builds, lower the heat and cook for 10 minutes
- Turn off the heat and release the pressure under cold running water, being careful to avoid the valves
- Add the pork loin to the pot, cover, and return to high heat
- Once pressure builds again, lower the heat and cook for another 15 minutes
- Meanwhile, finely chop the onion and garlic and remove the casing from the paio sausage
- Carefully release the pressure from the pot
- Reserve 4 cups of the cooking liquid and set the cooked meats aside in a separate bowl
- In the same pot, add the drained beans, whole sausages, and bay leaves
- Pour in the 4 cups of reserved cooking liquid and 4 additional cups of fresh water
- Cook over high heat; once pressure builds, lower the heat and cook for 15 minutes
- Allow the pressure to release naturally before opening the lid
- Remove the sausages, slice them into 1cm diagonal rounds, and set aside
- In a large pan, heat the olive oil and sauté the onions 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 remaining beans with their broth, along with the ribs, loin, sun-dried beef, and sliced sausages
- Simmer over medium heat for 20 minutes to meld the flavors and thicken the sauce
- Serve hot with orange slices, steamed white rice, and cassava flour
Observations
This recipe is perfect for preparing a complete feijoada with efficiency. By cooking the ingredients in stages within a pressure cooker, you achieve perfectly tender meat and a thick, flavorful gravy that tastes like it has been simmering all day.
Ratings and comments