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 cooked meat 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 cooked meat broth
Where to find ingredients
You can find these ingredients at most large supermarkets and specialty butcher shops. Dried salted beef, salted pork ribs, and pork loin are often found in the meat section. Smoked sausages (like paio) and black beans are usually in the international foods or pantry aisles. Olive oil, bay leaves, cumin, onions, and garlic are standard grocery items.
Preparation method
- Start the preparation a day in advance by removing excess fat from the meats
- Cut the loin and dried salted beef into medium cubes of approximately 3 cm
- Separate the ribs of the pork rib 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
- On the night before, wash the beans in 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, lower the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water, avoiding getting the valves wet
- Add the pork loin to the pot, cover, and return to high heat
- After 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 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, the whole smoked sausages, and the bay leaves
- Add the 4 cups of reserved broth and 4 more 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 smoked sausages, slice them into diagonal rounds of 1 cm, 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, pork ribs, pork loin, dried salted beef, and 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 phased cooking in the pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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