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 (carne-seca)
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 water
4 cups 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 water
4 cups of the meat cooking broth
Where to find ingredients
Dried salted beef (carne-seca), salted pork ribs, and salted pork loin can typically be found in the refrigerated or frozen meat sections of larger supermarkets, Latin American markets, or specialty butcher shops. Smoked sausage (paio) is often available in the deli section of supermarkets or in Latin American/Portuguese specialty stores. Black beans are a staple and can be found in the dried goods or canned goods aisle of any supermarket. Bay leaves are usually in the spice aisle. Cumin is also commonly found in the spice aisle.
Preparation method
- Start the preparation a day in advance by removing excess fat from the meats
- Cut the pork loin and dried salted 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, wash 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 salted beef in a 6-liter pressure cooker and cover with 3 liters of water
- Cook over high heat, and once 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
- 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 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 another 4 cups of water
- Cook over high heat, and 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 smoked sausages, slice them into 1 cm diagonal slices, 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, 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 lies in the stepped cooking in a pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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