Brazilian recipe
Pressure Cooker Black Bean Stew (Feijoada na panela de pressão)
This pressure cooker black bean stew is a classic meal that combines the traditional flavor of cured meats with the efficiency needed for daily cooking.
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Ingredients
400 g dried salted 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 onion
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups broth from cooking the meats
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onion
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups broth from cooking the meats
Where to find ingredients
Find meats and legumes at local butcher shops and major grocery markets. For the specific Brazilian meats, if unavailable, you may substitute the carne-seca with beef brisket cured in salt, and replace the paio with smoked chorizo as a substitute, though the original ingredients are preferred for the authentic flavor.
Preparation method
- Begin the preparation one day in advance by removing excess fat from the meats.
- Cut the pork loin and the 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, wash the black beans under running water and discard any grains that float.
- Leave the beans soaking in 1.5 liters of water for a period of 8 to 12 hours.
- Drain the desalted meats.
- Place the pork ribs and the dried salted beef in a 6-liter pressure cooker and cover with 3 liters of water.
- Cook over high heat; once it reaches 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.
- After reaching pressure again, lower the heat and cook for another 15 minutes.
- Meanwhile, finely chop the onion and garlic and remove the casing from the paio sausages.
- Carefully release the pressure from the cooker.
- 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 paio sausages, and the bay leaves.
- Pour in the 4 cups of reserved broth and 4 additional cups of water.
- Cook over high heat; once 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 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 rest of the beans with their broth, the ribs, pork loin, dried salted beef, and sliced sausages.
- Cook over medium heat for 20 minutes to develop the flavors and thicken the broth.
- Serve accompanied by orange slices, white rice, and toasted cassava flour.
Observations
This dish is an excellent way to prepare a complete feast with practicality. The secret lies in cooking the ingredients in stages within the pressure cooker, which ensures tender meats and a rich, thick broth.
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