A version of feijoada from Northeastern Brazil. Feijoada is a dish made throughout Brazil, and there are many versions, but this recipe is the most common ‘day-to-day’ version you’ll encounter in backyard barbeques and birthday parties in the Northeast.
Preparation Details
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 50 mins
Servings: 6
Ingredients
- ½ (15 ounce) can black beans, rinsed and drained
- 1 onion, diced
- ¼ pound smoked ham, diced
- ¼ pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
- 4 cloves garlic, minced, divided
- 1 ½ teaspoons salt
- 1 tablespoon ground cumin
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 ½ teaspoons olive oil
- 4 leaves collard greens, cut into fine ribbons, or to taste
- 1 ½ cups cassava flour
- 1 ½ teaspoons butter, or to taste
- 4 cups cooked white rice
- 4 oranges, cut in wedges, or as desired
- ¼ cup coarsely chopped cilantro
Steps
- Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
- Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
- Turn off heat. Let pressure release naturally according to manufacturer’s instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
- Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
- Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
- Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.
