Brazilian recipe
Pressure Cooker Feijoada
Feijoada in a pressure cooker is a Brazilian classic, combining the traditional flavor of salted meats with the speed needed for everyday meals. This dish is an excellent way to prepare a complete feijoada with practicality. The secret is in the staged cooking in the pressure cooker, which ensures tender meats and a ri
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Ingredients
400 g dried beef (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 cloves garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups (chá) water
4 cups (chá) of the meat cooking liquid
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 cloves garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups (chá) water
4 cups (chá) of the meat cooking liquid
Where to find ingredients
Dried beef (carne-seca) and paio sausage can be found at Latin American or specialty import stores. Look for them in the cured meats or international foods sections of larger supermarkets. Standard pork ribs and loin are available at any butcher counter or supermarket. Black beans are a pantry staple in most grocery stores.
Preparation method
- Start prep the day before by trimming excess fat from the meats
- Cut the pork loin and sun-dried beef into medium cubes of about 3 cm
- Separate the pork rib rack 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 desalinate
- The night before, rinse the black beans under running water and discard any that float
- Soak the beans in 1.5 litres of water for 8 to 12 hours
- Drain the desalinated meats
- Place the ribs and sun-dried beef in a 6-litre pressure cooker and cover with 3 litres of water
- Cook over high heat; once at pressure, lower the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water, being careful not to wet the valves
- Add the pork loin to the pot, cover, and return to high heat
- Once at pressure again, lower the heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic, and remove the skins from the paio sausages
- Carefully release the pressure from the cooker
- 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
- Pour in the 4 cups of reserved liquid and another 4 cups of water
- Cook over high heat; once at 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
- Fold in the remaining beans with their liquid, the ribs, loin, sun-dried beef, and sliced paio
- Simmer over medium heat for 20 minutes to develop the flavours and thicken the stew
- Serve accompanied by orange slices, white rice, and toasted cassava flour
Observations
This dish is an excellent way to prepare a complete feijoada with practicality. The secret is in the staged cooking in the pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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