Brazilian recipe
Pressure Cooker Feijoada
Pressure cooker feijoada is a classic Brazilian dish that combines the traditional savory taste of cured meats with the convenience needed for busy days.
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Ingredients
400g salt-cured beef (carne-seca)
550g salt-cured pork ribs
300g salt-cured 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 cumin
4 cups water
4 cups of the meat cooking broth
550g salt-cured pork ribs
300g salt-cured 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 cumin
4 cups water
4 cups of the meat cooking broth
Where to find ingredients
Find salt-cured beef and pork cuts at local butcher shops or specialty markets. Black beans, paio, and cassava flour are available at most major supermarkets or markets that carry Caribbean and Latin American staples.
Preparation method
- Start the prep the day before by removing excess fat from the meats
- Dice the pork loin and cured beef into medium 3cm chunks
- Separate the pork 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 in running water and discard any floating grains
- Soak the beans in 1.5 litres of water for 8 to 12 hours
- Drain the desalted meats
- Place the pork ribs and cured beef into a 6-litre pressure cooker and cover with 3 litres of water
- Cook on 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 skin from the paio sausages
- Release the pressure from the pot carefully
- Reserve 4 cups of the cooking broth and the cooked meats in a separate container
- In the same pot, add the drained beans, the whole paio sausages, and the bay leaves
- Add the 4 cups of reserved broth and another 4 cups of water
- Cook on high heat, and 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 1cm 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 sauté and mash them to create a thick base
- Incorporate the rest of the beans with the broth, the pork ribs, the pork loin, the cured beef, and the sliced paio
- Cook on medium heat for 20 minutes to meld the flavors and thicken the broth
- Serve with slices of fresh orange, 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 ingredients in stages within the pressure cooker, which ensures tender meats and a rich, thick broth.
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