Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

Enjoyed in Northeastern Brazil, this version of feijoada is made with dried black beans, smoked ham, and calabresa sausage.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 467 Calories

Ingredients

• 1 bay leaf
• 1 onion, diced
• 4 cups cooked white rice
• 1 tablespoon ground cumin
• 4 cloves garlic, minced, divided
• 4 leaves collard greens, cut into fine ribbons, or to taste
• 4 oranges, cut in wedges, or as desired
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons salt
• 1.5 teaspoons olive oil
• 0.5 (15 ounce) can black beans, rinsed and drained
• 0.25 cup coarsely chopped cilantro
• 0.25 pound smoked ham, diced
• 0.25 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
• 1.5 cups cassava flour
• 1.5 teaspoons butter, or to taste

Recipe Instructions

Step 1

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.

Step 2

Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.

Step 3

Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.

Step 4

Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

Step 5

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.

Step 6

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.