Pressure-cooker feijoada
Black beans with carne seca, smoked sausage and bacon, cooked in the pressure cooker into a thick broth, served with collard greens and orange.
- Time
- 120 min
- Difficulty
- Advanced
- Per serving
- R$8.90
- Servings
- 8 servings
Ingredients
for 8 servingsTick what you already have so it stays off the list
Adapt it to what you have
The Pocket Chef swaps what is missing and rewrites only the steps that change.
Feijoada is the Sunday dish of Rio de Janeiro and usually spends the whole day on the stove. In a pressure cooker it reaches the same thick, glossy broth in about two hours, as long as the beans soak the night before. The carne seca and the sausage bring the smoky flavor; the greens and the orange cut through the richness.
Method
- The night before, soak the beans in plenty of water.
- On the day, drain them and discard the soaking water.
- Cover the carne seca with cold water, boil for 10 minutes and drain.
- Repeat once.
- Cut into cubes.
- In the open pressure cooker, fry the bacon over medium heat until it renders its fat.
- Add the carne seca and the sausage and brown for about 5 minutes.
- Add the onion and garlic and cook for 3 minutes.
- Add the drained beans, the bay leaves and the water.
- Close the cooker and, once it reaches pressure, cook for 40 minutes over low heat.
- Turn off the heat and let the pressure release on its own.
- Open the cooker and taste the broth; adjust the salt only if needed.
- If it is thin, mash a ladle of beans against the bottom and simmer uncovered for 10 to 15 minutes.
- Meanwhile, sauté the greens in the oil for 2 minutes, just until wilted.
- Serve the feijoada with white rice, the greens and the orange segments.
Tips
Soaking the night before shortens the cooking and keeps the beans whole. Desalt the carne seca well, because it decides how salty the feijoada is. Leftovers? It is even better the next day and can be frozen in portions.
Brazil · Rio de Janeiro · per serving
Nutrients per serving
Calories
457 kcal
Protein
25 g
22% of kcal
Carbohydrate
44 g
38% of kcal
Fat
21 g
40% of kcal · fiber 16 g
Where the calories come from
- protein22%
- carbohydrate38%
- fat40%
Pick a target per meal to compare the recipe. They are starting points, not individual advice.
By food
| Food | Qty. | kcal | Prot. | Share of calories |
|---|---|---|---|---|
| black beans | 63 g | 203 | 13 g | 44% |
| carne seca (salted dried beef) | 38 g | 117 | 7.4 g | 26% |
| bacon | 19 g | 74 | 2.6 g | 16% |
| onions | 28 g | 11 | 0.5 g | 2% |
| garlic cloves | 1.9 g | 2 | 0.1 g | 1% |
| water | 250 g | 0 | 0 g | 0% |
| collard greens | 31 g | 9 | 0.9 g | 2% |
| oil | 3.4 g | 30 | 0 g | 7% |
| oranges | 33 g | 12 | 0.3 g | 3% |
Calculated with 9 of 11 ingredients. No data for: paio (smoked pork sausage), bay leaves.
Source: TACO (Unicamp), USDA FoodData Central, and editorial estimate. Approximate values. Not medical or nutritional advice.
More from Brazil
See all recipes from Brazil →- Dish photo
Brazil · Bahia
Bahian fish moqueca
50 minMediumR$14.50 per serving
- Dish photo
Brazil · Ceará
Baião de dois
40 minEasyR$6.80 per serving
- Dish photo
Brazil · Bahia
Bobó de camarão
60 minMediumR$15.80 per serving