- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 860 kcal
Quick summary
“Feijoada traditional prepared with black beans, dried meat, pork ribs, and calabresa sausage, pressure-cooked with bay leaves, sautéed garlic, and onion. A substantial and emblematic dish of the Brazilian table, perfect for family Saturday lunches.”
What you need to know
- A hidratação de 8 horas do feijão preto agiliza o cozimento na pressão e torna os grãos mais digeríveis
- O refogado inicial doura a costelinha e solta a gordura temperada da calabresa para aromatizar o caldo
- O cozimento sob pressão por 1 hora garante carnes macias desmanchando e feijão macio em caldo espesso
Ingredients
Main
- 500g of black beans
- 300g of dried salted meat
- 150g of calabresa sausage
- 150g of pork ribs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- Enough water to cook
Instructions
Principal
- Start by soaking the beans for 8 hours so they cook better.
- In a pressure cooker, brown the onion and garlic in a little oil.
- Add the dried meat and the pork ribs, sautéing for a few minutes.
- Add the calabresa sausage and continue sautéing.
- Drain the beans and add to the pot with the meats.
- Cover everything with water, add the bay leaves, salt, and black pepper.
- Cover the pan and cook for about 1 hour after the pressure starts.
- Turn off the heat and let the pressure release naturally.
- Check the seasoning, adjusting the salt if necessary before serving.
- Serve hot, accompanied by rice and farofa.
Chef's tips
- Ferva a carne seca em cubos por 15 minutos em água limpa antes de juntar à panela para remover o excesso de sal
- Acerte o sal apenas no final do cozimento, pois a carne seca e a linguiça liberam salinidade na fervura
- Amasse uma concha de feijão cozido contra a lateral da panela para encorpar o caldo de maneira natural
Variations
- Adicione 1 laranja inteira com casca lavada cortada ao meio na panela de pressão para suavizar a gordura
- Refogue 1 maço de couve-manteiga fatiada fina no alho para incorporar à feijoada ou servir como guarnição
- Adicione 1 colher de sopa de cachaça branca ao refogado inicial para conferir toque aromático tradicional
Substitutions
- A costelinha suína fresca pode ser substituída por lombo salgado dessalgado ou paio defumado em rodelas
- A linguiça calabresa pode ser trocada por paio ou linguiça portuguesa defumada na mesma quantidade
- A carne seca pode ser substituída por charque bovino dessalgado ou carne de sol cortada em cubos
How to store
Store the cooled Feijoada in a closed container in the refrigerator for up to 4 days. The broth is even tastier the next day as the seasonings concentrate in the black beans.
Can it be frozen?
It can be frozen in airtight freezer containers for up to 3 months. Thaw in the refrigerator overnight and heat over medium heat, adding a little water if the broth is too thick.
What to serve with
Serve with fluffy white rice, cassava farofa in butter, collard greens sautéed in garlic, fresh orange slices, and chili pepper sauce.
Frequently asked questions
What should I do if the feijoada broth is too thin after releasing the pressure?
Let the pan boil uncovered over medium heat for 10 to 15 minutes, stirring occasionally, and mash some cooked grains to give viscosity to the sauce.
Can I make this recipe in a conventional pot without pressure?
It can be prepared in a covered heavy-bottomed cauldron over low heat, requiring between 2 and a half and 3 hours of cooking with periodic replenishment of hot water.
Why should the pressure of the pot be released naturally?
Natural depressurization preserves the liquids inside the meat fibers and prevents the bean grains from bursting due to the sudden impact of steam.
Is it mandatory to soak the dried meat before sautéing?
Yes, prior desatting in cold water or a quick 15-minute boil is indispensable to remove the curing salt and prevent the feijoada from becoming unpalatable.
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