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Brazilian recipe

Pressure Cooker Feijoada

This pressure cooker feijoada is a Brazilian classic that combines the traditional, deep flavors of cured meats with the convenience needed for everyday cooking.

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120 min prep 60 min cook 8 porções 182 visualizações
Pressure Cooker Feijoada

Ingredients

400 g dried salted beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g smoked pork sausage (paio) (2 units)
500 g black beans
1 1/2 onion
3 cloves of garlic
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water (plus extra for soaking and boiling)
4 cups cooking liquid reserved from the meats

Where to find ingredients

Dried salted beef (carne-seca) and smoked pork sausage (paio) can be found in specialty Latin American grocers, international markets, or well-stocked butcher shops. Salted pork ribs and loin can be substituted with high-quality smoked or cured alternatives if specific salted versions are unavailable.

Preparation

  1. Start the preparation one day in advance by removing excess fat from the meats
  2. Cut the pork loin and dried beef into medium 3 cm cubes
  3. Separate the pork ribs by cutting between the bones
  4. Place each type of meat in separate bowls
  5. Cover with water and keep in the refrigerator for 24 hours
  6. Change the soaking water every 3 hours to remove the excess salt
  7. The night before cooking
  8. Rinse the black beans under running water and discard any floating grains
  9. Soak the beans in 1.5 liters of water for 8 to 12 hours
  10. Drain the soaked meats
  11. Place the pork ribs and dried beef in a 6-liter pressure cooker
  12. Cover with 3 liters of water
  13. Cook over high heat
  14. Once the pressure is reached
  15. Lower the heat and cook for 10 minutes
  16. Turn off the heat and release the pressure under running water
  17. Avoiding getting the valve wet
  18. Add the pork loin to the pot
  19. Close the lid and return to high heat
  20. Once it reaches pressure again
  21. Lower the heat and cook for another 15 minutes
  22. Meanwhile
  23. Finely chop the onion and garlic
  24. Remove the casing from the smoked sausages
  25. Carefully release the pressure from the cooker
  26. Reserve 4 cups of the cooking liquid and the cooked meats in a separate container
  27. In the same pressure cooker
  28. Add the drained beans
  29. The whole smoked sausages
  30. And the bay leaves
  31. Add the 4 cups of reserved meat broth and 4 cups of fresh water
  32. Cook over high heat
  33. Once the pressure is reached
  34. Lower the heat and cook for 15 minutes
  35. Wait for the pressure to release naturally before opening the lid
  36. Remove the sausages
  37. Slice them into 1 cm diagonal rounds and set aside
  38. In a large pot
  39. Heat the olive oil
  40. Sauté the onion with a pinch of salt for 5 minutes
  41. Add the garlic and cumin
  42. Stir for another 2 minutes
  43. Add two ladles of the cooked beans to the sautéed mixture
  44. Mash them to create a thick base
  45. Incorporate the rest of the beans with their broth
  46. The pork ribs
  47. The loin
  48. The dried beef
  49. And the sliced sausages
  50. Cook over medium heat for 20 minutes to meld the flavors and thicken the broth
  51. Serve accompanied by orange slices
  52. White rice
  53. And toasted cassava flour

Notes

This dish is an excellent way to prepare a complete feijoada with practicality. The secret lies in cooking the ingredients in stages using a pressure cooker, which ensures tender meats and a rich, thick broth.

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