Brazilian recipe
Pressure Cooker Feijoada (Feijoada na panela de pressão)
Pressure cooker feijoada is a Brazilian classic, combining the traditional flavor of salt-cured meats with the efficiency needed for daily cooking.
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Ingredients
400 g dried salted beef (carne-seca)
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups cooking broth from the meat
550 g salted pork ribs
300 g salted pork loin
250 g paio sausage (2 units)
500 g black beans
1 1/2 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups cooking broth from the meat
Where to find ingredients
Find salt-cured meats like carne-seca or specific pork cuts at specialty butchers or international grocers. For the paio sausage, a dry-cured smoked sausage like chouriço or kielbasa may be used as a substitute, though paio is ideal.
Preparation method
- Begin preparation a day in advance by removing excess fat from the meats
- Cut the pork loin and the 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 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 8 to 12 hours
- Drain the desalted meats
- Place the ribs and the 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 paio 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 paio sausages, and the bay leaves
- Add the 4 reserved cups of 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 paio 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 rest of the beans with the broth, the ribs, the pork loin, the dried beef, and the sliced paio
- Cook over medium heat for 20 minutes to meld 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 great practicality. The secret lies in the step-by-step cooking process within the pressure cooker, which ensures tender meats and a rich, full-bodied broth.
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