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Northeastern Brazilian Feijoada

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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
110 min
SERVINGS
6 servings
Dinner Brazilian
Northeastern Brazilian Feijoada
Ingredients
  • 1/2 (15 ounce) can black beans, rinsed and drained
  • 1 onion, diced
  • 1/4 pound smoked ham, diced
  • 1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
  • 4 cloves garlic, minced, divided
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 1/2 teaspoons olive oil
  • 4 leaves collard greens, cut into fine ribbons, or to taste
  • 1 1/2 cups cassava flour
  • 1 1/2 teaspoons butter, or to taste
  • 4 cups cooked white rice
  • 4 oranges, cut in wedges, or as desired
  • 1/4 cup coarsely chopped cilantro
Instructions
1
Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; fill the vessel with water to its maximum capacity.
2
Securely close the cooker and position the pressure regulator over the vent as indicated by the manufacturer's guidelines. Cook at high pressure until the regulator is gently swaying, 5 to 7 minutes. Lower the pressure to low. Continue cooking, adding water as necessary, until the beans are tender and the liquid has reached your desired consistency, approximately 1 hour.
3
Turn off the heat source. Allow the pressure to release naturally according to the manufacturer's instructions, around 5 minutes. Remove the lid and take out the contents. Let the feijoada cool until you're ready to serve.
4
Heat olive oil in a saucepan over medium-high heat. Sauté the remaining 1 clove garlic and collard greens until they are just tender, approximately 2 minutes.
5
Place cassava flour in a skillet over medium-high heat. Cook and stir constantly until the mixture is toasted, about 3 minutes. Stir in butter.
6
Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.