Brazilian recipe
Pressure Cooker Black Bean Stew (Feijoada na panela de pressão)
This pressure cooker black bean stew is a Brazilian classic, combining the traditional flavor of salt-cured meats with the efficiency needed for daily life.
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Ingredients
400 g dried beef (carne-seca)
550 g salt-cured pork ribs
300 g salt-cured pork loin
250 g smoked pork sausage (paio, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
3 tbsp olive oil
2 bay leaves
1/2 tsp cumin
4 cups water
4 cups broth from cooking the meats
550 g salt-cured pork ribs
300 g salt-cured pork loin
250 g smoked pork sausage (paio, 2 units)
500 g black beans
1 1/2 onions
3 cloves garlic
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
You can find black beans, pork ribs, pork loin, and onions at local wet markets or neighborhood grocery stores. Dried beef (carne-seca) and smoked sausage (paio) may be sourced from specialized butcher shops; smoked bacon or local cured beef can serve as substitutes if necessary.
Preparation method
- Begin preparation the day before by removing excess fat from the meats.
- Cut the pork loin and dried beef into medium cubes of approximately 3 cm.
- Separate the pork rib segments 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, wash the beans under running water and discard any floating grains.
- Soak the beans in 1.5 liters of water for a period of 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; once 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 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 skin from the 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 sausages, and the bay leaves.
- Add the 4 cups of reserved broth and 4 more cups of water.
- Cook over high heat; 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 sausages, slice into 1 cm diagonal 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 rest of the beans with the broth, ribs, loin, dried beef, and sliced sausages.
- Cook over medium heat for 20 minutes to develop the flavors and thicken the broth.
- Serve accompanied by orange slices, white rice, and 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 within the pressure cooker, which ensures tender meats and a rich, thick broth.
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