Quick & Easy

Brazilian feijoada

This hearty black bean and mixed meat stew is often called the national dish of Brazil.
brazilian feijoada
8
1H

Ingredients

Method

1.Chop pork belly coarsely, cut ribs into serving sized pieces.
2.Combine beans, pork belly, ribs, bay leaves and the water in 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 35 minutes.
3.Release pressure using the quick release method; remove lid. Strain over large heatproof bowl. Reserve 2 cups (500ml) cooking liquid; reserve bay leaves.
4.Heat oil in cooker; cook speck and reserved bay leaves, stirring, until speck is browned. Add onion and garlic; cook, stirring, until onion softens. Return beans, pork belly and ribs to cooker with whole chorizo and reserved cooking liquid; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
5.Release pressure using the quick release method; remove lid. Remove chorizo; chop coarsely, return to cooker. Season to taste. Serve sprinkled with parsley.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze. Feijoada is traditionally a Portuguese dish made with red kidney beans. Its name comes from “feijõa”, Portuguese for beans. Imported to Brazil (a former Portuguese colony), feijoada, pronounced “fey-ju-arda” has become over time their national dish. It usually contains pigs’ ears and trotters and is served sprinkled with farofa (roasted cassava flour).

Note

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