Brazilian recipe
Pressure Cooker Feijoada
A 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
1/2 teaspoon cumin
400 g dried beef (carne-seca)
3 garlic cloves
500 g black beans
3 tablespoons olive oil
300 g salted pork loin
250 g paio sausage (2 units)
1 1/2 onions
550 g salted pork ribs
2 bay leaves
4 cups meat cooking liquid
4 cups water
400 g dried beef (carne-seca)
3 garlic cloves
500 g black beans
3 tablespoons olive oil
300 g salted pork loin
250 g paio sausage (2 units)
1 1/2 onions
550 g salted pork ribs
2 bay leaves
4 cups meat cooking liquid
4 cups water
Where to find ingredients
Ingredients can typically be found in the meat, produce, and pantry sections of most supermarkets. Salted and dried meats might be available at specialty butcher shops or Latin American markets. Smoked sausages are usually found in the deli or international foods aisle.
Preparation method
- Begin preparation one day in advance by removing excess fat from the meats
- Cut the pork loin and dried beef into medium cubes, approximately 3 cm
- 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 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 salted dried beef in a 6-liter pressure cooker and cover with 3 liters of water
- Cook over high heat and, after pressure builds, reduce heat and cook for 10 minutes
- Turn off the heat 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 pressure builds again, reduce heat and cook for another 15 minutes
- Meanwhile, chop the onion and garlic, and peel 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 black beans, whole smoked sausages, and bay leaves
- Add the 4 cups of reserved broth and another 4 cups of water
- Cook over high heat and, after pressure builds, 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 diagonal 1 cm 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 sautéed mixture and mash them to create a thick base
- Incorporate the remaining beans with their broth, the pork ribs, pork loin, salted dried beef, and sliced smoked sausages
- Cook over medium heat for 20 minutes to allow the flavors to meld and the broth to thicken
- 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. It's a simplified approach to a beloved Brazilian staple, perfect for weeknight meals or when you're short on time but craving authentic flavor.
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