Brazilian recipe
Pressure Cooker Feijoada
A pressure cooker feijoada is a classic Brazilian stew, perfectly combining the rich flavour of salted meats with the speed needed for busy days.
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Ingredients
400 g salted beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g smoked sausage (paio, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tablespoons vegetable oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups reserved cooking broth from the meats
550 g salted pork ribs
300 g salted pork loin
250 g smoked sausage (paio, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tablespoons vegetable oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups reserved cooking broth from the meats
Where to find ingredients
Black beans, onions, garlic, and vegetable oil can be found in any local supermarket or open-air market (soko). Salted beef (carne-seca), salted pork, and smoked sausages (paio) may require a specialty butcher shop, as they are specific to traditional Brazilian cooking; mild cured sausages or salted beef cuts can be used as alternatives.
Preparation method
- Start preparation one day ahead by trimming 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 in 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 ribs and salted beef in a 6-litre pressure cooker and cover with 3 litres of water
- Cook over high heat; once it reaches pressure, lower the heat and cook for 10 minutes
- Switch off the heat and release pressure under running water, being careful not to wet the valves
- Add the pork loin to the pot, cover, and return to high heat
- After reaching pressure again, lower the heat and cook for another 15 minutes
- Meanwhile, finely chop the onion and garlic and remove the casing from the smoked 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 pot, add the drained beans, the whole smoked sausages, and the bay leaves
- Add the 4 cups of reserved broth and 4 cups of fresh water
- Cook over 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 sausages, slice them into 1 cm diagonal pieces, and set aside
- In a large pot, heat the 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 sautéed mixture and mash them to create a thick base
- Incorporate the rest of the beans with their broth, the ribs, loin, salted beef, and sliced sausages
- Cook over medium heat for 20 minutes to develop the flavours and thicken the broth
- Serve hot with orange slices, steamed white rice, and cassava flour
Observations
This recipe is an excellent way to prepare a hearty and traditional feijoada with convenience. The secret lies in cooking the ingredients in stages within the pressure cooker, ensuring tender meats and a thick, flavourful broth.
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