Description
A simple, nutritious, and flavorful feijoada with paio (smoked sausage) and carne-seca (dried beef), made easy in a pressure cooker. A comforting family recipe perfect for Sunday lunch.
Ingredients
500 g Black beans
2 units Large paio (smoked sausage)
300 g Carne-seca (dried beef)
1 unit Large onio
5 cloves Garlic
3 leaves Bay leaves
3 tablespoons Oil or olive oil
to taste Salt
to taste Black pepper
1 unit Orange (for serving)
Instructions
- Soak black beans overnight. Dessalt carne-seca by soaking in water for 12 hours, changing water at least 3 times
- Cut paio into thick slices and carne-seca into cubes
- In a pressure cooker, cook black beans with water and bay leaves for 25 minutes after pressure is reached
- In another pan, heat oil and sauté onion and garlic until golde
- Add paio and carne-seca to the sautéed onion and garlic; fry lightly for 5 minutes, stirring constantly
- Add the cooked beans (with some of the cooking water) to the pan with the meats. Mix well
- Cook over low heat for another 20 minutes, without pressure, mashing some beans against the pan to thicken the broth
- Adjust salt and pepper to taste. If too liquid, let it reduce a bit more
- Serve hot with white rice, collard greens, and orange slices
Notes
Never discard the bean cooking water; it adds creaminess.
Don't rush the sauté; a well-browned onion is key.
Taste before adding salt because the meats are already salty.
Let the feijoada rest for 10 minutes before serving to meld flavors.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat gently in a pan with a little water; avoid boiling too long.
For a lighter version, replace paio with smoked tofu and omit carne-seca.
Nutritional values are approximate and based on the given ingredients and serving size.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Brazilian