Brazilian recipe
Pressure Cooker Feijoada
A pressure cooker feijoada is a classic Brazilian hearty black bean stew, combining traditional salt-cured meats with the convenience needed for busy days.
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Ingredients
400g salted beef (carne-seca)
550g salted pork spare ribs
300g salted pork loin
250g paio sausage (2 units)
500g black beans
1 1/2 onions
3 cloves of garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups of the meat cooking broth
550g salted pork spare ribs
300g salted pork loin
250g paio sausage (2 units)
500g black beans
1 1/2 onions
3 cloves of garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups of the meat cooking broth
Where to find ingredients
Black beans can be found in the pulses aisle or world food sections; salted meats may require specialist butchers or can be substituted with high-quality smoked gammon or salted brisket; cassava flour is available in health food shops or international aisles.
Preparation method
- Begin prep the day before by trimming excess fat from the meats
- Cut the pork loin and salted beef into medium 3cm cubes
- Separate the ribs by slicing between the bones
- Place each meat type 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 in cold water and discard any floating debris
- Soak the beans in 1.5 litres of water for 8 to 12 hours
- Drain the desalted meats
- Place the ribs and salted beef into a 6-litre pressure cooker and cover with 3 litres of water
- Cook on high heat; once at pressure, reduce heat and cook for 10 minutes
- Turn off the heat and release pressure under cold running water, avoiding the valves
- Add the pork loin to the pot, cover, and return to high heat
- Once at pressure again, reduce heat and cook for another 15 minutes
- Meanwhile, finely chop the onion and garlic and remove the casing from the sausages
- Carefully release the pressure from the cooker
- Reserve 4 cups of the cooking broth and set the cooked meats aside in a separate bowl
- In the same pot, add the drained beans, whole sausages, and bay leaves
- Add the 4 cups of reserved broth and 4 cups of water
- Cook on high heat; once at pressure, reduce 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 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 remaining beans with the broth, ribs, loin, salted beef, and sliced sausages
- Cook on medium heat for 20 minutes to develop the flavours and thicken the gravy
- Serve accompanied by orange slices, steamed white rice, and toasted cassava flour
Observations
This dish is an excellent way to prepare a full-flavoured feijoada with ease. The secret lies in the multi-stage pressure cooking process, which ensures tender meats and a rich, thick, savoury broth.
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