- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 500 kcal
Quick summary
“Delicious traditional feijoada for lunch. A practical and tasty recipe that results in memorable flavors and a complete dish.”
What you need to know
- Improve the flavor with the addition of spices like cumin.
- Include bacon for an extra touch of flavor.
- Save preparation time by soaking the beans 12 hours before.
Ingredients
Main
- 400g of black beans
- 300g of dried salted meat
- 200g calabresa sausage
- 200g of pork ribs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt and pepper to taste
Instructions
Principal
- Let the beans soak in water for 12 hours before preparation.
- In the pressure cooker, heat a little oil and sauté the onion and garlic until golden.
- Add the dried meat and the ribs, browning them slightly.
- Add the calabresa sausage and saute for a few more minutes.
- Place the drained beans, bay leaves and cover with water. Season with salt and pepper.
- Cook for about 1h after reaching pressure.
- Turn off, let the pressure release, and check if the beans are soft. Otherwise, cook for a few more minutes.
- Serve accompanied by white rice and sautéed collard greens.
- Try adding bacon for extra flavor.
- If you prefer, soak the beans overnight to reduce cooking time.
- Serves well with farofa and orange to complement the dish.
- Store the feijoada in the refrigerator for up to 3 days.
- For a special touch, add spices like cumin.
Chef's tips
- Reduce the cooking time of the beans by soaking them beforehand.
- Add spices like cumin to give it a special touch.
- Serve with white rice and sauteed collard greens to complete the dish.
Variations
- Add slices of pork loin to add more flavor.
- Include a little bacon in the beans for an extra touch.
- Add a little grated cheese to the beans for a crunchier texture.
Substitutions
- Replace the carne seca with lean meats like turkey breast.
- Replace the pork ribs with chicken fillets.
- Substitute the calabresa sausage with dried meat sausage.
How to store
It keeps in the refrigerator for up to 3 days. After consumption, the Feijoada should be stored in the freezer for up to 3 months.
Can it be frozen?
Feijoada can be frozen. After cooking, let the pressure release and store in airtight containers. Before serving, defrost at room temperature.
What to serve with
Serve with white rice and sautéed collard greens to complete the dish. A cassava flour farofa also fits well.
Frequently asked questions
How can I add more flavor to the beans?
Add seasonings like cumin, pepper, or a little olive oil to the beans.
What to do if the beans are not soft?
Cook for a few more minutes or until the beans are soft.
Can you freeze the whole feijoada?
The feijoada can be frozen in airtight containers, but after thawing, it must be served immediately.
