Making Black Beans ( simple feijoada ) from Scratch in North America

Soak 2 pounds of black beans in 4 quarts of water overnight.

Dump the soaking water and rinse the beans.

Fill the pressure cooker with the beans and add another 4 quarts of water.

Bring the water to a boil on the stovetop without closing the pressure cooker.

Scoop off any foam that forms on top once boiling.

Close the pressure cooker tightly and wait for the pressure to build.

Once the pressure starts hissing, lower the heat slightly and cook for 20 minutes.

After 20 minutes, turn off the heat and let the pressure release naturally for about 10 minutes until the pin drops.

Open the pressure cooker and check the beans; they should be soft but still hold their shape.

In a separate pot, brown bacon and Portuguese sausage for about 5 minutes until golden.

Add onions and garlic to the pot and sauté for about 3 minutes until fragrant.

Add chopped cilantro (or parsley) to the mixture.

Use a strainer to add the cooked beans to the pot, retaining some cooking liquid to adjust thickness if necessary.

Equipment Needed

Allergens