Feijoada (Brazilian Pork and Black Bean Stew)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat but still tender.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage offers a leaner option.

beef brisket

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often more affordable.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Spinach is less expensive and cooks faster.

Press the saute button and heat the instant pot for about 4-5 minutes.

Add the bacon and let it cook for 5-6 minutes or until brown, then transfer to a plate using a slotted spoon.

Cook the sausage for about 5 minutes or until golden brown, then transfer to a plate.

Cook the ribs for about 4-5 minutes per side or until brown, then transfer to a plate with the other meats.

Add the onion and cook in the rendered bacon fat for 5 minutes or until softened, stirring occasionally.

Add the garlic and cook for about 1 minute.

Stir in the browned meats, beans, broth or water, cumin, pepper, and bay leaf.

Cancel the saute function, lock the lid, turn valve to sealing, and cook on high pressure for 30-45 minutes or until the beans are tender.

Let the pressure be released naturally for about 15-20 minutes.

Stir in the tomato paste, salt, and vinegar after the beans are cooked.

Blend about two cups of the cooked beans with the broth until smooth.

Add the blended beans to the feijoada and stir in well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary