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
250g paio sausage (2 pieces)
3 tablespoons olive oil
4 cups water
500g black beans
550g salted pork ribs
300g salted pork loin
400g salted beef (carne-seca)
4 cups reserved meat cooking broth
1/2 teaspoon cumin
1 1/2 onions
2 bay leaves
3 cloves garlic
3 tablespoons olive oil
4 cups water
500g black beans
550g salted pork ribs
300g salted pork loin
400g salted beef (carne-seca)
4 cups reserved meat cooking broth
1/2 teaspoon cumin
1 1/2 onions
2 bay leaves
3 cloves garlic
Where to find ingredients
Purchase ingredients at your local grocery store or butcher shop. Specialty Brazilian markets may carry specific cuts of pork and dried beef.
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 of approximately 3 cm
- Separate the 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 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 dried 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 liquid and the cooked meats in a separate container
- In the same pot, add the drained beans, whole smoked sausages, and bay leaves
- Add the reserved 4 cups of cooking liquid and another 4 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 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 sautéed mixture and mash them to create a thick base
- Incorporate the remaining beans with their broth, the pork ribs, pork loin, 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 manioc 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 guarantees tender meats and a rich, full-bodied broth.
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