Brazilian recipe
Pressure Cooker Feijoada (Feijoada na panela de pressão)
This pressure cooker feijoada is a classic dish that combines the traditional flavor of salted meats with the efficiency required for busy days.
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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 onions
3 garlic cloves
3 tbsp olive oil
2 bay leaves
1/2 tsp 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 onions
3 garlic cloves
3 tbsp olive oil
2 bay leaves
1/2 tsp cumin
4 cups water
4 cups broth from cooking the meats
Where to find ingredients
Find black beans, bay leaves, cumin, and olive oil at local supermarkets. For specific Brazilian ingredients like carne-seca, salted pork, and paio, look for specialty Latin American grocers or request them at independent butcher shops. Substitutes: Chorizo or a mild smoked sausage can be used if paio is unavailable, though it will alter the authentic profile.
Preparation method
- Begin 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, rinse the black beans under running water and discard any grains that float.
- Soak the beans in 1.5 litres of water for 8 to 12 hours.
- Drain the desalted meats.
- Place the ribs and the dried salted beef in a 6-litre pressure cooker and cover with 3 litres of water.
- Cook over high heat and, once it reaches pressure, lower the 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.
- Once it reaches pressure again, lower the heat and cook for another 15 minutes.
- Meanwhile, 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.
- Add the 4 reserved cups of broth and 4 additional cups of water.
- Cook over high heat and, 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 the broth, the ribs, loin, dried beef, and sliced paio.
- Cook over medium heat for 20 minutes to develop the flavor and thicken the broth.
- Serve accompanied by slices of orange, white rice, and toasted cassava flour.
Observations
This dish is an excellent way to prepare a complete feijoada with convenience. The secret lies in the multi-stage cooking process in a pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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