Brazilian recipe
Pressure Cooker Feijoada
This pressure cooker feijoada is a Brazilian classic that brings together the traditional flavor of salt-cured meats with the convenience needed for busy days.
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Ingredients
400 g dried salted beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g smoked pork sausage (paio - 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups of the meat cooking broth
550 g salted pork ribs
300 g salted pork loin
250 g smoked pork sausage (paio - 2 units)
500 g black beans
1 1/2 onions
3 cloves 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
You can find dried salted beef and authentic smoked pork sausage (paio) at specialized Latin American grocery stores or international butchers. Black beans and standard pork cuts are available at any major local supermarket.
Preparation
- Start the preparation a day before by removing excess fat from the meats
- Cut the pork loin and the dried salted beef into medium cubes of approximately 3 cm
- Separate the pork ribs by cutting between the bones
- Place each type of meat in separate bowls
- Cover with water and keep in the refrigerator for 24 hours
- Change the water every 3 hours to desalt the meats
- The night before, wash the black beans under running water and discard any floating beans
- Soak the beans in 1.5 liters of water for 8 to 12 hours
- Drain the desalted meats
- Place the pork ribs and the dried salted beef in a 6-liter pressure cooker
- Cover with 3 liters of water
- Cook over high heat until it reaches pressure
- Lower the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water
- Be careful not to wet the valves
- Add the pork loin to the pot
- Close the lid and return to high heat
- Once it reaches pressure again
- Lower the heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic and remove the skin from the sausages
- Carefully release the pressure from the cooker
- Set aside 4 cups of the cooking broth and the cooked meats in a separate container
- In the same pot, add the drained beans, the whole sausages, and the bay leaves
- Add the 4 cups of reserved broth and 4 cups of water
- Cook over high heat until 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 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 sauté and mash them to create a thick base
- Incorporate the rest of the beans with the broth, the ribs, the loin, the beef, and the sliced sausages
- Cook over medium heat for 20 minutes to develop the flavor and thicken the broth
- Serve accompanied by orange slices, white rice, and cassava flour
Notes
This dish is an excellent way to prepare a complete feijoada efficiently. The secret lies in the step-by-step cooking process in the pressure cooker, which ensures tender meats and a rich, thick broth.
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