Pressure Cooker Fake-joada (Feijoada)

A Brazilian-Inspired Black Bean and Meat Stew

In usual fashion, my internet search on what to do with some black beans led me to a dish that not only had I never eaten, but hadn’t previously heard of.

Feijoada (Fay-Zhwada) (Wikipedia Definition) is a dish that seems to have as many variations as there are Brazilians. Many of the versions contain such items as pig tails, feet, ears and snouts. I decided to make a “lighter” version (and I have to admit, not just for the health aspect). I know it might sound odd that I call this a lighter version, when it still contains five types of meat, but I replaced a lot of the pork with chicken and turkey. Also, I decided to make this recipe snout-free.

There’s a good chance that someone from Brazil might not even recognize this dish, but it came out quite flavorful. I came across recipes that contained tomatoes and some that do not. I opted to include the tomatoes.

Most of the recipes didn’t really contain any herbs or spices besides bay leaf (and the spices in the meats), but I added a little cumin and ancho chile (again, not traditional). Depending on what meats you are using, you may not need to add much salt at all.

I wrote this recipe based on the meats that I used, but you can easily use your own combination if you like, though I think it works out best using a combination of smoked and fresh meats along with sausages (I used only the fully-cooked type of sausages).

I served this with collard greens, which is traditional, though the version I made was probably influenced by an area a bit less south than Brazil. It is often served with rice, but since I am trying to at least make a little effort to mostly avoid refined grains (we’ll see how long that lasts), I opted to not make any.

It is also usually served with hot sauce, though I am guessing probably not the Texas Pete’s that I put on the table.

As always, your input is appreciated. Let me know which combination of meats you tried it with!

Pressure Cooker Fake-joada (Feijoada)
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Recipe type: Entree
Cuisine: Brazilian
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
A lighter version of the classic Brazilian bean and meat stew.
Ingredients
  • 1 pound black turtle beans soaked
  • 4 boneless skinless chicken thighs, cut into strips
  • 1 large pork chop, cut into strips
  • 2 tablespoons olive oil
  • 2 yellow onions chopped
  • 5 cloves garlic chopped
  • ½ cup white wine
  • 1 28 ounce can crushed tomatoes
  • 1 cup chicken stock
  • 4 cups water
  • 12 ounce package hot Italian chicken sausage cut into 1 inch chunks
  • 12 ounce package portuguese sausage cut into 1 inch chunks
  • 1 smoked turkey drumstick meat removed from bone
  • 1 teaspoon cumin
  • 1 teaspoon ancho chili powder
  • 3 bay leafs
  • Salt and pepper to taste
Instructions
  1. Soak the beans overnight, if possible. I bought the beans the same day I was planning on making them, so I just soaked them for about five hours and it worked fine.
  2. Brown chicken and pork chop in olive oil in pressure cooker over medium-high heat.
  3. Remove meat to plate.
  4. If there is a lot of fat left in the pressure cooker, drain all except a couple of tablespoons.
  5. Sauté onions for around two minutes, then add garlic and sauté for another minute.
  6. Pour in white wine, being sure to scrape up any bits of meat on the bottom of the pot.
  7. Add the tomatoes
  8. Add chicken stock and bring to a simmer.
  9. Add the chicken, pork chop, sausage and smoked turkey.
  10. Add black beans.
  11. Add water to pot.
  12. Add the bay leaf, cumin and ancho chili powder.
  13. Add pepper, wait to end to add salt
  14. Put top on the pressure cooker and bring to high pressure.
  15. When high pressure is reached, lower heat to maintain high pressure and set timer for 30 minutes.
  16. When timer sounds, remove from heat and let pressure come down naturally.
  17. When pressure is neutralized, remove lid from pressure cooker and stir for a minute or so.
  18. Add salt to taste. Depending on what meats were used you may not need to add much.
  19. Serve with collard greens and rice.