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 (chá) water
4 cups (chá) of the meat cooking 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 (chá) water
4 cups (chá) of the meat cooking broth
Where to find ingredients
All ingredients can be found in major supermarkets. Specialty Latin American or international food stores may offer a wider variety of salted and smoked pork products.
Preparation method
- Start preparing the day before 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 ribs by cutting between the bones
- Place each type of meat in separate bowls, cover with water, and keep refrigerated for 24 hours, changing the water every 3 hours to desalinate
- 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 wetting the valves
- 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 1 cm rounds, and set aside
- In a large pan, 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, the pork ribs, the pork loin, the dried salted beef, and the 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 is in the stepwise cooking in a pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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