- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Feijoada is a traditional dish that unites rich flavors and authentic aroma, worth it for the unique culinary experience and taste.”
What you need to know
- Use feijão preto de qualidade para um sabor melhor
- Cozinhe a carne seca e as carnes juntas para um sabor mais harmonioso
- Deixe o feijão de molho antes para facilitar a cozedura
Ingredients
Main
- 500g of black beans
- 300g of carne seca, desalted and cubed
- 200g calabresa sausage, sliced
- 150g of paio in slices
- 1 chopped onion
- 4 cloves garlic, minced
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- Enough water to cover the ingredients
- Soak the beans for 12 hours before preparation.
- In the pressure cooker, place the drained beans, meats, onion, garlic, and bay leaves.
- Cover the ingredients with water, but without exceeding the capacity of the pot.
- Close the pressure cooker and bring to high heat until it reaches pressure.
- After the pot starts to hiss, lower the heat and cook for 2 hours.
- Turn off the heat and let the pressure release naturally.
- Check the salt and add black pepper to taste.
- If necessary, take the pot to the heat to boil a little more and thicken the broth.
- For a richer feijoada, add pork ribs or loin.
- If you prefer, spices like cumin and coriander can enrich the flavor.
- Serve with white rice, sautéed collard greens, and orange slices.
- The beans can be frozen for up to 3 months.
- For a lighter version, try replacing the meats with leaner options.
Instructions
Principal
- Soak the beans for 12 hours before preparation.
- In the pressure cooker, place the drained beans, meats, onion, garlic, and bay leaves.
- Cover the ingredients with water, but without exceeding the capacity of the pot.
- Close the pressure cooker and bring to high heat until it reaches pressure.
- After the pot starts to hiss, lower the heat and cook for 2 hours.
- Turn off the heat and let the pressure release naturally.
- Check the salt and add black pepper to taste.
- If necessary, take the pot to the heat to boil a little more and thicken the broth.
Chef's tips
- Coloque o feijão em uma tigela e cubra com água 12 horas antes de cozinhar
- Verifique o sal várias vezes durante a preparação para um equilíbrio saboroso
- Se a feijoada estiver líquida, leve a panela ao fogo por alguns minutos para engrossar
Variations
- Adicione batatas cortadas em cubos durante os últimos 30 minutos de cozedura
- Inclua couve-flor cortada em rodelas após 1 hora de cozedura
- Experimente adicionar 1 colher de chá de açúcar para reduzir a acidez
Substitutions
- Pode substituir a linguiça calabresa por linguiça italiana
- A carne seca pode ser trocada por carne seca de carneiro
- O paio pode ser substituído por presunto cru
How to store
- Store the feijoada in a tightly closed glass bowl in the refrigerator for up to 3 days. The flavor improves with time, so it can stay for up to 5 days.
- Cut the Feijoada into portions and store in airtight plastic bags.
Can it be frozen?
Feijoada is not recommended for freezing. If you wish to store it, it is better to make it in smaller portions and consume it quickly.
What to serve with
- Serve the feijoada with white rice, cooked collard greens, and cassava farofa.
- Add French bread toast to accommodate the feijoada and add texture.
Frequently asked questions
What is the best way to thicken the feijoada if it is liquid?
Bring the pot to the heat for a few minutes and let it boil to thicken the broth.
Can I use other varieties of beans?
You can use other varieties of beans, but black beans are more traditional and will provide a more authentic flavor.
Can I freeze the Feijoada?
It is not recommended to freeze Feijoada, as it may alter the flavor and texture.
How long can I keep feijoada in the refrigerator?
You can store the feijoada in the refrigerator for up to 5 days.
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