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 meals.
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Ingredients
400 g of dried salted beef
550 g of salted pork ribs
300 g of salted pork loin
250 g of paio sausage (2 units)
500 g of black beans
1 1/2 onions
3 cloves of garlic
3 tablespoons of olive oil
2 bay leaves
1/2 teaspoon of cumin
4 cups (tea) of water
4 cups (tea) of the meat cooking broth
550 g of salted pork ribs
300 g of salted pork loin
250 g of paio sausage (2 units)
500 g of black beans
1 1/2 onions
3 cloves of garlic
3 tablespoons of olive oil
2 bay leaves
1/2 teaspoon of cumin
4 cups (tea) of water
4 cups (tea) of the meat cooking broth
Where to find ingredients
You can find these ingredients at most grocery stores and butcher shops. Dried salted beef and specific pork cuts may be found in Latin American or specialty food stores.
Preparation method
- Start the preparation a day in advance by removing excess fat from the meats
- Cut the 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 keep in the refrigerator for 24 hours, changing the water every 3 hours to desalalt
- 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 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 and release the pressure under running water, avoiding wetting the valves
- Add the 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 paios
- 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, whole paios, and bay leaves
- Add the 4 cups of reserved broth 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 paios, slice them into diagonal 1 cm 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 remaining beans with the broth, ribs, loin, dried beef, and sliced paios
- 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 staged cooking in the pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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