Brazilian recipe
Pressure Cooker Feijoada
This pressure cooker feijoada is a classic Brazilian black bean stew, combining the traditional flavor of salt-cured meats with the speed needed for busy days.
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Ingredients
400 g salt-cured beef (carne-seca)
550 g salt-cured pork ribs
300 g salt-cured pork loin
250 g paio sausage (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 meat cooking liquid
550 g salt-cured pork ribs
300 g salt-cured pork loin
250 g paio sausage (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 meat cooking liquid
Where to find ingredients
Find salt-cured beef, paio sausage, and cassava flour at specialty Latin American grocers or international markets. All other items are standard pantry or produce section staples.
Preparation method
- Start the prep the day before by removing excess fat from the meats
- Cut the pork loin and salt-cured 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 fridge for 24 hours, changing the water every 3 hours to desalinate
- The night before, wash the black 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 desalinated meats
- Place the pork ribs and salt-cured beef in a 6-liter pressure cooker and cover with 3 liters of water
- Cook over high heat; once at pressure, reduce the heat and cook for 10 minutes
- Turn off the heat and release the pressure under running water, avoiding the valves
- Add the pork loin to the pot, cover, and return to high heat
- Once back at pressure, reduce the heat and cook for another 15 minutes
- Meanwhile, finely 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 liquid 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 liquid and another 4 cups of water
- Cook over high heat; once at pressure, reduce 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 remaining beans with the broth, the pork ribs, the pork loin, the salt-cured beef, and the sliced paio
- Cook over medium heat for 20 minutes to meld the flavors and thicken the broth
- Serve with slices of orange, white rice, and cassava flour
Observations
This dish is an excellent way to prepare a complete feijoada with practicality. The secret lies in the multi-stage pressure cooking process, which ensures tender meats and a rich, thick, and flavorful broth.
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