Brazilian recipe
Pressure Cooker Feijoada
This pressure cooker feijoada is a classic Brazilian hearty black bean and meat stew, adapted for a quicker, more convenient cooking process.
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Ingredients
400 g salted 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 onion
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon ground cumin
4 cups water
4 cups cooking broth from the meats
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onion
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon ground cumin
4 cups water
4 cups cooking broth from the meats
Where to find ingredients
Find salted beef, pork ribs, and loin at local butcher shops or dedicated meat counters in supermarkets. Use smoked sausage as a substitute for paio if unavailable. Cassava flour and black beans are widely available in local markets and large grocery stores.
Preparation method
- Start the preparation one day ahead by removing excess fat from the meats
- Cut the pork loin and salted beef into medium 3 cm cubes
- 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, rinse the black beans under running water and discard any floating beans
- Soak the beans in 1.5 litres of water for 8 to 12 hours
- Drain the desalted meats
- Place the pork ribs and salted beef into a 6-litre pressure cooker and cover with 3 litres of water
- Cook on 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, being careful not to wet the valves
- Add the pork loin to the cooker, seal, 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 the cooked meats in a separate container
- In the same pressure cooker, add the drained beans, whole paio sausages, and bay leaves
- Add the 4 cups of reserved broth and 4 cups of fresh water
- Cook on 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 paio 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 pot and mash them to create a thick base
- Incorporate the remaining beans with their broth, the cooked ribs, loin, salted beef, and sliced paio
- Cook on medium heat for 20 minutes to meld the flavors and thicken the broth
- Serve with orange slices, steamed white rice, and toasted cassava flour
Observations
This dish is an excellent way to prepare a complete feijoada efficiently. The secret lies in cooking the meats and beans in stages within the pressure cooker, ensuring tender cuts of meat and a rich, thick, and flavorful broth.
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