Pressure cooker feijoada

For removing salt from meat and for bean sauce

Components

• 400 grams of dehydrated meat
• 550 g of cured pork ribs
• 300 grams of cured pork loin
• Half a kilogram of black beans

Setup phase

1. Begin preparing the feijoada the day prior by defatting the meats. Remove any excess fat from the pieces. Chop the loin and dried meat into medium-sized cubes of approximately 3 cm. Place the rib piece on the cutting board and slice the meat between the thighs to separate the ribs.

1. Put each kind of meat in a large bowl, cover it with water, and refrigerate for 24 hours, replacing the water every 3 hours.
2. The night prior to making the feijoada, rinse the beans in a sieve under running water. Place the beans in a medium-sized bowl and add 1.5 liters of water – discard any beans that float. Cover the bowl with a plate and let it soak for 8 to 12 hours.

Regarding the feijoada

Components

• 250 g of yeast (2 packets)
• 1 and 1/2 onions
• Three garlic cloves
• 3 tablespoons of extra virgin olive oil
• Two bay leaves
• Half a teaspoon of cumin
• 4 cups of tea water
• 4 cups of broth made from roasting meat

Setup mode

1. It removes the water from the desalinated meats. In a large pressure cooker (with a 6-liter capacity), put the ribs and dried meat, then add 3 liters of water—making sure not to go beyond the maximum safety level.

1. Place a lid on the pan and heat it over high flame. Once it begins to whistle, reduce the heat and cook for 10 minutes. Turn off the heat and cautiously cool the pan under running water to release the pressure. Note: ensure the water only touches the flat surface of the lid, avoiding any valves.
2. Place the depleted loin with the other meats in the pan, cover it, and return to high heat. When the pan builds up pressure again, reduce the heat and cook for 15 minutes.
3. Meanwhile, peel and finely chop the onions and garlic cloves. Use a small knife to remove the skin from the fathers and book.
4. After 15 minutes, switch off the heat and cautiously place the pan under running water to cool until no more steam escapes from the valve. Note: Ensure that water only touches the flat surface of the lid and does not come into contact with any of the valves.
5. Simmer 4 cups of meat broth – this is the key for the beans to take in some of the flavor and fat from the meat without becoming too rich or salty; you can save the leftover broth for another dish. Place the cooked meats in a bowl.
6. Still in the pressure cooker (no washing required!), add the drained beans, the whole fathers, and the bay leaves. Pour in 4 cups of the meat roasting broth and 4 cups of water. Cover and place the pan over high heat. Once it begins to whistle, reduce the heat and cook for 15 minutes.
7. After 15 minutes, switch off the heat and wait until all the pressure has released and the pan stops whistling before removing the lid. Use tongs to take out the fathers and slice them diagonally into 1 cm thick pieces, keeping them folded.
8. Place a large pot over medium heat. Heat the olive oil, then add the chopped onion, season with a pinch of salt, and cook for around 5 minutes until it begins to caramelize. Stir in the garlic and cumin, and continue cooking for an additional 2 minutes.
9. Add two scoops of baked beans along with some broth and mix thoroughly using a spatula – this mixture helps to thicken the broth. Then, add the rest of the beans (including all the broth), the rib, the fathers, the dried meat, and the baked loin.
10. Allow the feijoada to simmer over medium heat for approximately 20 minutes, so the broth thickens and the flavors meld together. Serve it afterward with orange slices, rice, and toasted cassava flour.