- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Delicious northeastern feijoada is a traditional, flavorful recipe combining carne seca, sausage, and pork ribs with black beans. It is an excellent option for homemade meals and can be served with rice and farofa.”
What you need to know
- Soak the beans for at least 12 hours to improve flavor.
- Use pork with less fat for a lighter feijoada.
- Try using fresh black beans for a more intense flavor.
- Add orange slices to balance the fat of the meat.
- Cook the feijoada with medium heat to avoid sticking.
Ingredients
Main
- 500g of black beans
- 300g of shredded carne-seca
- 200g calabresa sausage, sliced
- 200g of pork ribs cut into pieces
- 1 chopped onion
- 4 cloves garlic, minced
- 2 bay leaves
- Salt to taste
- Black pepper to taste
Instructions
Principal
- Soak the beans for at least 12 hours before preparation.
- In the pressure cooker, cook the carne-seca in water for 30 minutes. Set aside.
- In the same liquid, add the drained beans, the rib, the sausage, the onion, and the garlic.
- Add the bay leaves and season with salt and pepper.
- Close the pot and cook for about 1h30, after reaching pressure.
- Be careful when opening the pressure cooker; add the sun-dried beef and mix well.
- Check the salt and, if necessary, adjust.
- Let cook for another 10 minutes without pressure to refine the flavor.
- Try using fresh black beans for better flavor.
- For a lighter feijoada, use cuts of meat with less fat.
- Serve with white rice and farofa to complement the meal.
- If you prefer, add orange slices to balance the fat of the meat.
- The fire temperature should be medium during cooking to prevent the feijoada from sticking.
Chef's tips
- Add the dried meat to the beans before closing the pot so it cooks evenly.
- Check and adjust the salt as necessary during cooking.
- Try adding a little vinegar to the preparation to add more flavor.
Variations
- Add black pepper and nutmeg to the preparation for an extra touch of flavor.
- – Substitute calabresa sausage with coche sausage for a more traditional version.
- Add some tomatoes and cucumber to the beans for more flavor.
Substitutions
- Substitute the carne-seca with beef tenderloin for a milder flavor.
- Use olive oil instead of oil to cook the onion and garlic.
- Replace black beans with white beans for a lighter version.
How to store
The Feijoada nordestina should be consumed immediately after preparation to ensure the best flavor. It should not be stored.
Can it be frozen?
It is not recommended to freeze Northeastern feijoada, as the thawing process can alter the flavor and consistency.
What to serve with
- The northeastern feijoada is served with white rice and farofa to complement the meal.
- Add a little lemon in slices to balance the fat of the meat.
- Cassava farofa is a great side dish option.
Frequently asked questions
How do I reduce the amount of fat in the feijoada?
We advise using pork with less fat for a lighter version of feijoada.
When should I add the dried meat to the beans?
Leave the carne-seca to add before closing the pan to ensure it cooks evenly.
Is it necessary to use fresh black beans to improve the flavor of the feijoada?
Yes, fresh black beans are recommended to improve the flavor of the Northeastern feijoada.
What is the best type of bean to use in feijoada?
Black beans are the main ingredient, but white beans can be used for a lighter version.
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