Brazilian recipe
Pressure Cooker Feijoada (Brazilian Black Bean Stew)
Feijoada in a pressure cooker is a Brazilian classic, merging the traditional flavour of salted meats with the speed needed for everyday meals.
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Ingredients
400 g salted beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g paio (smoked sausage, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tbsp olive oil
2 bay leaves
1/2 tsp cumin
4 cups water
4 cups reserved meat cooking liquid
550 g salted pork ribs
300 g salted pork loin
250 g paio (smoked sausage, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tbsp olive oil
2 bay leaves
1/2 tsp cumin
4 cups water
4 cups reserved meat cooking liquid
Where to find ingredients
Salted beef (carne-seca) and paio can usually be found in larger supermarkets within their international or World Foods aisles, or more reliably at specialist Brazilian or Latin American food stores.
Pork ribs and loin are readily available from any supermarket butcher counter or butcher shop.
Black beans are a staple and can be found in the dried goods aisle of any supermarket.
Onions, garlic, olive oil, bay leaves, cumin, and water are standard pantry items found in all supermarkets.
Pork ribs and loin are readily available from any supermarket butcher counter or butcher shop.
Black beans are a staple and can be found in the dried goods aisle of any supermarket.
Onions, garlic, olive oil, bay leaves, cumin, and water are standard pantry items found in all supermarkets.
Preparation method
- Start the preparation a day ahead by trimming any excess fat from the meats
- Cut the pork loin and the salted dried beef into 3cm cubes
- Separate the spare ribs by slicing between the bones
- Place each type of meat in separate bowls, cover with cold 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 that float to the surface
- Soak the beans in 1.5 litres of water for 8 to 12 hours
- Drain the desalted meats
- Place the ribs and the dried beef in a 6-litre pressure cooker and cover with 3 litres of water
- Bring to a boil over high heat and, once at pressure, lower the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water, being careful not to get the valves wet
- Add the pork loin to the pan, seal the lid and return to a high heat
- Once back at pressure, turn the heat down and cook for another 15 minutes
- Meanwhile, finely chop the onion and garlic and remove the skins from the paio sausages
- Carefully release the pressure from the pan
- Reserve 4 cups of the cooking liquid and set the cooked meats aside in a separate container
- In the same pan, add the drained beans, the whole sausages and the bay leaves
- Add the 4 cups of reserved cooking liquid and an additional 4 cups of water
- Bring to a boil over high heat and, once at 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 1cm diagonal rounds and set aside
- In a large pan, 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 onion mixture and mash them to create a thick base
- Incorporate the remaining beans with their liquid, along with the ribs, pork loin, dried beef and sliced sausages
- Simmer over medium heat for 20 minutes to allow the flavours to develop and the sauce to thicken
- Serve with slices of orange, white rice and cassava flour
Observations
This dish is an excellent way to prepare a full feijoada with practicality. The secret lies in the staged cooking in a pressure cooker, which ensures tender meats and a rich, hearty broth.
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