Feijoada is a stew of beans with beef and pork of Portuguese origin. It is also typically cooked in Macau, Angola, Cape Verde, Mozambique, Goa, India and Brazil, where it is also considered a national dish. However, the recipe differs slightly from one country to another.
- 1 pound (450 grams) dry black beans
- 4 Tbsp olive oil
- 1 pound (450 grams) pork shoulder, cut into chunks
- 2 large onions, sliced
- 1 head of garlic, peeled and chopped
- 1 pound (450 grams) carne seca or corned beef, cut into chunks
- 1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage
- 1 pound (450 grams) smoked sausage, such as linguica or kielbasa
- 1 smoked ham hock or shank
- 3-4 bay leaves
- 1 14.5 ounce can (411 grams) of crushed tomatoes
- Chop pork belly coarsely, cut ribs into serving sized pieces.
- Combine beans, pork belly, ribs, bay leaves and the water in 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 35 minutes.
- Release pressure using the quick release method; remove lid. Strain over large heatproof bowl. Reserve 2 cups (500ml) cooking liquid; reserve bay leaves.
- Heat oil in cooker; cook speck and reserved bay leaves, stirring, until speck is browned. Add onion and garlic; cook, stirring, until onion softens. Return beans, pork belly and ribs to cooker with whole chorizo and reserved cooking liquid; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
- Release pressure using the quick release method; remove lid. Remove chorizo; chop coarsely, return to cooker. Season to taste. Serve sprinkled with parsley.