This Christmas a few people requested my feijoada recipe and since I tend to do it a bit differently each time, I thought I better write it down before I forget 😉
Serves 8-10 people
You will need:
7-8 12oz cans of black beans (I usually buy the Goya Brand from the international isle)
4 chopped green onions
2 medium sized white onions
2 diced tomatoes
2-3 tablespoons of minced garlic
4 tablespoons of olive oil
2-4 bay leaves
1-2 ham hocks
1 package of turkey bacon (diced)
1 lb of salt pork cut into 1″ cubes
1 lb of chorizo sausage
Salt and Pepper (a pinch or two)
1 tablespoon of coriander
Put the oil, tomato, onions, green onions and garlic in a pressure cooker (don’t cover) and cook for 5 minutes or so on medium heat.
Add the ham hocks and bay leaves and cover with water. Then put under pressure for 20 minutes.
Take off pressure and take out the ham hocks. Then add in the rest of the ingredients (meats, beans and spices). Keep under pressure for an hour.
When the time is up, check the feijoada to see if most of the water has been soaked up or released under the pressure. It should not be soupy. It should look like a stew. If not ready continue to put under pressure, checking every 20-30 minutes until done. Stir the feijoada each time to prevent any burning on the bottom.
When ready to serve, take out the bay leaves.
Serve over white rice.
Some also like to put farofa on top to soak up some of the juices in the dish. It is a manioc flour mixture Brazilian’s like (not essential).
Note, you can substitute meat choices as you like.
Hope you enjoy!