Brazilian recipe
Pressure Cooker Feijoada
Pressure cooker feijoada is a Brazilian classic, combining the traditional flavor of salted meats with the speed needed for everyday life.
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Ingredients
400 g dried salted beef
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 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 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
Dried salted beef, salted pork ribs, and salted pork loin can often be found in the international or ethnic food sections of larger supermarkets, particularly those with Latin American or Brazilian aisles. Specialty Latin American or Brazilian markets are your best bet for these items. If unavailable, look for other cured or smoked pork and beef cuts, but be mindful they may not have the same salt profile and might require adjusting the desalting process or seasoning.
Smoked sausage (paio) is a specific type of Portuguese/Brazilian smoked sausage. It might be found in the deli or international sections of well-stocked supermarkets, or more reliably at Portuguese, Spanish, or Brazilian specialty food stores.
Black beans are widely available in the dried or canned form in the legume or international aisles of most supermarkets.
Olive oil, onions, garlic, bay leaves, and cumin are standard pantry staples found in the spice and cooking oil sections of any supermarket.
Smoked sausage (paio) is a specific type of Portuguese/Brazilian smoked sausage. It might be found in the deli or international sections of well-stocked supermarkets, or more reliably at Portuguese, Spanish, or Brazilian specialty food stores.
Black beans are widely available in the dried or canned form in the legume or international aisles of most supermarkets.
Olive oil, onions, garlic, bay leaves, and cumin are standard pantry staples found in the spice and cooking oil sections of any supermarket.
Preparation method
- Start preparation a day in advance by removing excess fat from the meats
- Cut the pork loin and dried salted beef into medium cubes of approximately 3 cm
- Separate the 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, changing the water every 3 hours to desalt
- The night before, rinse the beans under running water and discard any beans that float
- Soak the beans in 1.5 liters of water for 8 to 12 hours
- Drain the desalted meats
- Place the pork ribs and dried salted beef in a 6-liter pressure cooker and cover with 3 liters of water
- Cook over high heat and, after it reaches pressure, reduce heat and cook for 10 minutes
- Turn off and release the pressure under running water, avoiding wetting the valves
- Add the pork loin to the pot, cover, and return to high heat
- After it reaches pressure again, reduce heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic and remove the skins from the smoked sausages
- Carefully release the pressure from the pot
- Reserve 4 cups of the cooking broth and the cooked meats in a separate container
- In the same pot, add the drained beans, whole smoked sausages, and bay leaves
- Add the 4 cups of reserved broth and 4 more cups of water
- Cook over high heat and, after it reaches pressure, reduce heat and cook for 15 minutes
- Wait for the pressure to release naturally before opening the lid
- Remove the smoked sausages, slice them 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 broth, the pork ribs, the pork loin, the dried salted beef, and the sliced smoked sausages
- Cook over medium heat for 20 minutes to let the flavors meld and thicken the broth
- Serve with orange slices, white rice, and cassava flour
Observations
This dish is an excellent way to prepare a complete feijoada with practicality. The secret lies in the staged cooking in the pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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