📝 About This Recipe
Feijoada is the undisputed national treasure of Brazil, a deeply savory black bean stew traditionally simmered for hours to achieve its signature velvety texture. This version harnesses the power of the Instant Pot to infuse smoky bacon, salted pork, and spicy sausages into earthy black beans in a fraction of the time. Rich, comforting, and layered with garlic and citrus, it is a celebratory feast that brings the vibrant spirit of a Brazilian Sunday lunch to your kitchen.
🥗 Ingredients
The Beans and Base
- 1 pound Dry Black Beans (rinsed and picked through; no soaking required)
- 6 cups Water or Low-Sodium Beef Broth (broth adds extra depth)
- 3 pieces Bay Leaves (dried)
- 1 Orange (halved; provides acidity and cuts through the fat)
The Meats
- 6 ounces Smoked Bacon (thick-cut and diced)
- 12 ounces Paio Sausage or Kielbasa (sliced into half-moons)
- 1 pound Pork Shoulder (cut into 1-inch cubes)
- 1 piece Smoked Ham Hock (for intense smoky flavor)
- 8 ounces Carne Seca or Corned Beef (cubed; if using salted beef, soak overnight first)
Aromatics and Seasoning
- 1 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
- 1 tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly ground)
- to taste Kosher Salt (be cautious as the meats are very salty)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' setting and allow it to heat up. Add the diced bacon and cook until the fat has rendered and the bacon is crispy, about 5-7 minutes.
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2
Using a slotted spoon, remove the crispy bacon and set aside, leaving the rendered fat in the pot. Add the cubed pork shoulder and brown the meat on all sides for about 5 minutes.
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3
Add the sliced sausage and carne seca (or corned beef) to the pot. Sauté for another 3-4 minutes until the edges of the sausage are slightly caramelized.
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4
Stir in the diced onions and cook until translucent, about 3 minutes. Add the minced garlic and smoked paprika, stirring constantly for 1 minute until fragrant.
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5
Deglaze the pot by pouring in 1 cup of the broth, using a wooden spoon to scrape up all the brown bits (fond) from the bottom to prevent a 'Burn' notice.
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6
Add the rinsed black beans, the remaining broth, the smoked ham hock, and the bay leaves. Place the two orange halves directly on top of the liquid.
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7
Secure the lid and set the steam release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 45 minutes.
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8
Once the cooking time is complete, allow the pressure to release naturally for 15-20 minutes before venting any remaining steam.
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9
Carefully remove the lid. Use tongs to discard the orange halves, the bay leaves, and the ham hock (you can shred any meat off the hock and return it to the pot if desired).
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10
To achieve the classic creamy texture, take a ladleful of beans from the pot and mash them into a paste in a small bowl, then stir them back into the stew.
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11
Stir the reserved crispy bacon back into the pot. Taste for seasoning; add salt only if necessary, as the preserved meats provide a lot of salinity.
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12
Select the 'Sauté' function one last time and simmer uncovered for 5-10 minutes if you prefer a thicker consistency.
💡 Chef's Tips
Don't skip the orange! It sounds unusual, but the acidity balances the heavy fats of the pork and helps soften the beans. If you can't find Paio sausage, a high-quality Smoked Kielbasa or Andouille makes an excellent substitute. For the best flavor, make this a day in advance; like most stews, the flavors deepen and harmonize overnight in the fridge. Always check the bottom of the pot after sautéing; any stuck bits of meat or onion can trigger the Instant Pot's overheat sensor. If the stew is too thin, simply mash more beans against the side of the pot and simmer for a few extra minutes.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the rich sauce. Accompany with 'Couve a Mineira' (thinly sliced collard greens sautéed with garlic and olive oil). Top with 'Farofa' (toasted cassava flour) for a traditional and essential crunchy texture. Provide fresh orange slices on the side to cleanse the palate between bites. Pair with a cold Caipirinha, Brazil's national cocktail made with cachaça, lime, and sugar.