Brazilian Feijoada - cooking recipe

Ingredients
    2 cups dried black beans
    1 1/3 lbs boneless pork belly, rind on, coarsely chopped
    1 1/3 lbs pork spare ribs, cut into 2-rib portions
    2 None dried bay leaves
    2 tbsp olive oil
    5 slices bacon, finely chopped
    1 None onion, finely chopped
    5 cloves garlic, crushed
    1 None cured chorizo sausage
    2 tbsp coarsely chopped flat-leaf parsley
Preparation
    Combine beans, pork belly, ribs, bay leaves and 6 cups water in 6-quart pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 35 mins.
    Release pressure using the quick release method; remove lid. Strain over large heatproof bowl. Reserve 2 cups cooking liquid; reserve bay leaves.
    Heat oil in cooker. Cook bacon and reserved bay leaves, stirring, until bacon 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 stabilize pressure; cook 10 mins.
    Release pressure using the quick release method; remove lid. Remove chorizo; chop coarsely then return to cooker. Season to taste. Serve sprinkled with parsley.

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