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Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Brazilian feijoada with dried black beans, smoked ham, and calabresa sausage, a savory delight from Northeast Brazil.
Ingredients:
  • 0.5 (15 ounce) can black beans, rinsed and drained
  • 1 onion, diced
  • 0.25 pound smoked ham, diced
  • 0.25 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
  • 4 cloves garlic, minced, divided
  • 1.5 teaspoons salt
  • 1 tablespoon ground cumin
  • 0.5 teaspoon ground black pepper
  • 1 bay leaf
  • 1.5 teaspoons olive oil
  • 4 leaves collard greens, cut into fine ribbons, or to taste
  • 1.5 cups cassava flour
  • 1.5 teaspoons butter, or to taste
  • 4 cups cooked white rice
  • 4 oranges, cut in wedges, or as desired
  • 0.25 cup coarsely chopped cilantro
Instructions:
  • In a pressure cooker, mix together beans, onion, ham, calabresa, 3 cloves of garlic, salt, cumin, black pepper, and bay leaf, then fill with water up to the designated line.
  • Seal cooker tightly and position pressure regulator as per manufacturer's directions. Cook on high pressure until regulator gently rocks, 5 to 7 minutes. Release pressure to low, continue cooking - adding water if needed - until beans are tender and sauce reaches desired thickness, around 1 hour.
  • Remove pot from heat and allow pressure to release naturally for about 5 minutes following the manufacturer's instructions. Unlock the lid and let the feijoada cool until ready to serve.
  • In a saucepan over medium-high heat, sizzle the last clove of garlic with collard greens in olive oil until just tender, for about 2 minutes.
  • In a skillet over medium-high heat, toast cassava flour for about 3 minutes until fragrant. Mix in butter until well combined.
  • Present feijoada alongside the vibrant collards-garlic mixture, toasted cassava flour, fluffy rice, zesty orange wedges, and fresh cilantro.

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