My Instant Pot Brazilian Feijoada recipe of black bean stew
This was my first instant pot cooking experience and it sold me on it. I have previously only cooked in things similar to it, like pressure cookers and crock pots.
Here's the Instant Pot I own:
The Lowdown: I have been making Feijoada since 2005 when I first learned about this popular black bean stew staple from a Brazilian friend. It's amazing, and the instant pot will reduce your cooking time from about 7 hrs to 1.5 hours!
Recipe:
-4 slices bacon, cut into 1/2 inch pieces.
-one medium onion, diced
-4 cloves garlic, diced
-4 cups chicken broth
-1 cup water
-1 or 2 of 1 lb. bags of dried black beans, soaked at least 5 hours and rinsed until no black water and then drained.
-1 tsp. kosher salt
-1/2 tsp black pepper
-1 tsp oregano
-1/2 tsp. cayenne for bit of heat
-1/2 tsp coriander
-1 tsp cumin
-2 lbs country style pork ribs (or cheap pig if pork chops)
-1 lb package of sausage, like Kielbasa, Linguiza, Chorizo, Smoked sausage or Andouille
Directions:
Turn instant pot to saute button, add bacon. Stir after a minute. After a second minute, add onions and garlic. Saute until browned, then add all the spices, broth, water, beans, and lay the country style ribs on top.
Set Instant Pot to Meat/Stew setting, or High manual. Set timer to 41 minutes. When time goes off, release the steam valve, carefully open the lid and remove the ribs for shredding. and remove any bones. Cut sausage into slices and add to pot. Add shredded ribs (minus bones) back to pot for 5 mins and cover. Turn off pot and let stew sit uncovered for at least 15 to 20 minutes to thicken. You can also thicken it by mashing some of the beans along the side of the pot and stirring them in. It will thicken even more the next day.
Serve in bowl over plain rice and add cornbread of tapioca cheese muffins as a side.
Feijoada: Brazilian Pork and Bean Stew
If it's MEAT you want in your stomach, you really can't go much further than Brazilian feijoada, the national dish of Brazil. It's their version of the Monty Python Spam sketch, because it can be summed up this way: Meat, meat, meat, meat, black beans, and meat. (And some spices.) Like many popular dishes, it's very easy to make: soak a pound of black beans overnight, brown up tons and tons of meat in a big cast iron pot, add the beans and some onions, garlic and cilantro, and slow cook it on the stovetop at a low-to-medium heat for three to six hours or more. When you say I'm making some feijoada, you always end up meaning I'm making LOTS AND LOTS of feijoada, so I'm inviting my neighbors to help themselves when it is done...five to six hours from now. If you want to die from clogged arteries, just gorge on Brazilian meat dishes -- but you'll be certain to die with a smile on your face.
#PORTUGUESE STEW (FEIJOADA)
Delicious and comforting Portuguese Stew, famous by the name feijoada. This delicious stew is made with navy beans, sheet stomach, salted pig feet, Portuguesa chorizo, carrots, garlic , onion, tomato and many other seasonings. Perfect for winter weather.
How to Make Brazillian Feijoada
Keith Lorren's Brazilian Feijoada Recipe & sautéed Collard Greens
Make sure to visit KeithLorren.com to purchase seasonings and to view recipes!!!!!! I Invented Cooking!!!!
Ingredients:
• 2 pounds dried black beans, picked through and rinsed
• 1/2 pound salt cured beef, such as carne seca or corned beef
• 2 tablespoons extra-virgin olive oil
• 1/2 pound pork belly, cut into 1-inch cubes
• 1 of each: pork foot, ear, tongue
2 salted pork tails
• 4 strips bacon
2 medium white onion, chopped
• 1 large bellpepper chopped
• 1 tablespoon Keith's Complete Seasoning( keithlorren.com)
• 6 garlic cloves, minced
• 1 Scotch bonnet or serrano pepper, seeded
• 3 bay leaves
• 1 pound smoked ham hocks
• ¼ lb smoked neckbone
• 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
• 1 pound pork ribs, separated into individual ribs
• 1 pound lean beef stew meat cut into 2-inch cubes
• 1pound lean pork cut in 2 inch cubes
• Hot sauce
• Garnish with fresh parsley
• 2 oranges, peeled and cut in segments
• Collard Greens, recipe follows
• Cooked white rice, for serving
• Fried plantains for serving
Caipirina for drink
Directions
1. Starting a day ahead, rinse dried beans and soak covered with cold water in a large bowl. In a separate bowl, soak the salt cured beef, pigtail in cool water overnight also but change the water a couple of times.
The next day boil beans until tender.
2.Drain the carne seca, pork tails; cut up the cured beef into chunks
Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, bacon, and sausage. Cook until crispy. Then add onions, garlic, pepper, Keith's complete seasoning and bay leaves. Cook and stir to render out the pork fat and soften the vegetables. (This will be your seasoning mixture). Set aside.
3. In a large pot filled with water, add the ham hocks, pig tail, smoked neck bone, sausage, ribs, cubed beef, lean pork, pork tail, pork parts, and carne seca. Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking. When meat is tender, allow liquid to reduce So that it slightly covers the meat.
4. Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. Add meat parts and broth to the pot of tender beans and also add the seasoning mixture. Simmer for 1 hour.
5. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
6. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by sautéed collard greens, fried plantains, caipirina, and white rice.
Sautéed Collard Greens:
2 bunches collard or kale greens, about 2 pounds
4 tablespoons extra-virgin olive oil
6 garlic cloves
1 cup chicken broth
2 teaspoons or more of Keith's Complete Seasoning
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are cut.
1. Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well. And soak in ice water
2. Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and sauté for 2 minutes to soften. Add the blanched greens and toss well with the oil, Keith's complete seasoning, and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; Do not to overcook. Serve with the feijoada.