- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 530 kcal
Quick summary
“Delicious Traditional Feijoada, the Taste of Brazil on the Plate. A traditional and tasty recipe that requires little preparation time, resulting in a delicious and nutritious dish.”
What you need to know
- Easy to prepare in an hour and a half.
- Goes well with rice and farofa.
- A recipe that values quality ingredients.
- Goes well with a good barbecue.
- Has varieties of meat for varieties of preferences.
Ingredients
Main
- 500g of black beans
- 300g of dried salted meat
- 200g of pork ribs
- 200g calabresa sausage
- 100g bacon
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- Chopped green onions for garnish
Instructions
Principal
- Soak the beans for 8 hours before cooking.
- In the pressure cooker, fry the bacon until crispy and set aside.
- In the same pan, brown the onion and garlic until transparent.
- Add the dried beef and the pork rib and fry for 5 minutes.
- Combine the beans with the bacon sauce and bay leaves.
- Strain the beans, add enough water, and cover the pot.
- Cook for 1h after reaching pressure.
- Turn off the heat, wait for the pressure to release, and add the calabresa sausage.
- Cook for another 30 minutes without pressure.
- Season with salt and pepper to taste and serve with rice and farofa.
Chef's tips
- Reserve the bacon before frying, to avoid burning.
- Fry the bacon in hot oil to avoid burning.
- Add salt and black pepper to taste, as the bean sauce is already salty.
Variations
- For a lighter version, you can use whole black beans instead of black beans.
- For a healthier version, you can use only dried meat and leave out the calabresa sausage.
- For a faster version, you can buy pre-cooked beans or pre-soaked beans.
Substitutions
- To replace the beans, you can use black beans or carioca beans.
- To replace the dried meat, you can use pork chops or pork in the style of.
- To replace the calabresa sausage, you can use bakery sausage or pork sausage.
How to store
- Feijoada can be kept in a vacuum oven for up to 1 month.
- After cooking, Feijoada should be stored in an airtight container and kept in the refrigerator for up to 3 days.
Can it be frozen?
- Feijoada can be frozen in a layer of bean gelatin to avoid lumps.
- After freezing, Feijoada should be thawed as much as possible before being cooked again.
- Frozen Feijoada must be cooked for longer than in a normal meal.
What to serve with
- Feijoada harmonizes with rice and cassava flour farofa.
- For a touch of flavor, it can be served with a pinch of olive oil and a bay leaf at the end of the preparation.
- For a touch of flavor, it can be served with a black pepper sauce.
Frequently asked questions
What is the total preparation time for Feijoada?
The total preparation of Feijoada is about 1 hour and a half, including cooking time.
What is the cooking duration of the Feijoada?
The beans should be strained and then cooked for 1 hour after reaching pressure, plus 30 minutes without pressure.
Can Feijoada be prepared in a pressure cooker?
Yes, it is possible, but to prevent the beans from burning, it is recommended to cook them in a regular pot and then cook them in a pressure cooker.
