Brazilian Feijoada

Name: Brazilian Feijoada
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

10 ingredients

4 steps

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

Directions

1

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.
2

Release pressure using the quick release method; remove lid. Strain over large heatproof bowl. Reserve 2 cups cooking liquid; reserve bay leaves.
3

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.
4

Release pressure using the quick release method; remove lid. Remove chorizo; chop coarsely then return to cooker. Season to taste. Serve sprinkled with parsley.