Brazilian recipe
Quick Pressure Cooker Feijoada
This pressure cooker feijoada is a Brazilian staple, blending the deep, savoury flavours of cured meats with the convenience needed for a busy weeknight.
0.0 / 5 by 0 Reviews
Ingredients
400 g 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 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups reserved meat cooking broth
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups reserved meat cooking broth
Where to find ingredients
Carne-seca, paio, and authentic Brazilian-style black beans can be sourced at specialist Latin American or international grocers. Look for 'dried salted beef' or 'beef jerky' alternatives if carne-seca is unavailable, and any quality smoked sausage for the paio. Manioc flour (farinha de mandioca) is essential for that signature crunch and is found in the 'International' or 'World Foods' aisle.
Preparation method
- Start the preparation a day ahead by trimming excess fat from the meats
- Cut the loin and dried beef into medium cubes of about 3 cm
- Separate the rib rack 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, wash the beans under running water and discard any grains that float
- Leave the beans to soak in 1.5 litres of water for a period of 8 to 12 hours
- Drain the desalted meats
- Place the ribs and dried beef in a 6-litre pressure cooker and cover with 3 litres of water
- Cook over high heat and, once it reaches pressure, lower the heat and cook for 10 minutes
- Turn off and release the pressure under running water, taking care not to wet the valves
- Add the loin to the pot, cover and return to high heat
- After reaching pressure again, lower the heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic and remove the casings from the paio sausages
- Release the pressure from the cooker carefully
- Reserve 4 cups of the cooking liquid 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 reserved cups of liquid plus another 4 cups of water
- Cook over high heat and, after 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 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 sauté and mash them to create a thick base
- Incorporate the remaining beans with the liquid, the ribs, loin, dried beef and sliced paio
- Cook over medium heat for 20 minutes to develop the flavour and thicken the sauce
- Serve accompanied by orange slices, white rice and cassava flour
Observations
Making a proper feijoada just got a lot easier. By cooking in stages using a pressure cooker, you achieve incredibly tender meats and a rich, thick, velvety broth without the usual hours of waiting.
Ratings and comments