How to make an easy Feijoada | Brazilian Beans and Meat Stew

Rinse 1 pound of dry black beans in a bowl to remove dust and impurities.

Soak the beans in enough filtered water to cover them plus 1-2 inches for at least 4 hours.

Drain and rinse the beans again, then soak them for at least 2 more hours.

Prepare the meats: cut off the ends and remove the casing from the sausages, chop the pork ribs.

Season the meats with 1 tablespoon garlic powder, 1 tablespoon onion powder, ground black pepper, and 1 tablespoon all-purpose seasoning.

Chop 1 medium yellow onion and 1/2 medium green bell pepper, add to the meat mixture and mix well.

Prepare the vinaigrette by chopping 1/2 sweet onion, 1/2 green bell pepper, 4 Roma tomatoes, and a handful of cilantro.

Mix the chopped vegetables with 2 tablespoons canola oil, 2 tablespoons red wine vinegar, and 1 cup of water, then refrigerate.

In a medium non-stick saucepan, heat 3 tablespoons canola oil and sauté the chopped onion until translucent, then add 3 grated garlic cloves.

Add 1.5 cups of rinsed long grain white rice to the pan and stir well.

Add 2.25 cups of filtered water, salt to taste, and bring to a boil, then cover and reduce heat to low for 15-18 minutes.

In a 6-quart pressure cooker, heat 1 tablespoon canola oil and sauté the meats for about 20 minutes, adding water to deglaze as needed.

Add the soaked beans and their water to the pressure cooker, along with 1 beef bouillon cube and half a cup of water.

Seal the pressure cooker and cook for 40 minutes, then let the pressure release naturally.

Equipment Needed

Dietary

Allergens