Brazilian recipe
Pressure Cooker Feijoada (Feijoada na panela de pressão)
A pressure cooker feijoada is a Brazilian classic that combines the traditional savory taste of 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 meats
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 meats
Where to find ingredients
You can find dried salted beef, salted pork cuts, and sausages at local butcher shops or specialized gourmet markets. If authentic Brazilian 'carne-seca' or 'paio' is unavailable, you may use air-dried beef or a high-quality smoked sausage as a substitute.
Preparation method
- Begin preparation one day before 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 refrigerate for 24 hours, changing the water every 3 hours to desalt.
- The night before, wash the black beans under running water and discard any grains that float.
- 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 the 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 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 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 paio 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 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 sauté and mash them to create a thick base.
- Incorporate the rest of the beans with the broth, the ribs, the loin, the dried beef, and the sliced paio.
- Cook over medium heat for 20 minutes to develop the flavor 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 pressure cooking process, which ensures tender meats and a rich, full-bodied broth.
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