Feijoada Recipe (Brazilian Black Bean Stew)

(OPTIONAL) Soaking: Soak beans with enough water to cover them by 3 inches. Place them in the fridge or leave at room temp overnight (8 hours), adding more water if needed. But you can skip this step by adding 1 teaspoon of baking soda to the beans when cooking.The first step is to sort and rinse the black beans. Then, follow one of the cooking methods below

SLOW COOKER FEIJOADA RECIPE (FAVORITE METHOD): 1) Heat a large nonstick pan over medium-high heat. Add the bacon and cook for 5-6 minutes, or until browned. Transfer to a large bowl. 2) Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve. 3) Reduce the heat to medium, add the other half of the oil and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. Transfer half of the veggie mixture to a LARGE slow cooker (8-qt. or larger, or reduce recipe to half to make in a 6-qt. one), stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf.4) Cover and cook on high for 2-4 hours or on low for 8-10 hours. A half hour before cooking time ends, stir in the other half of the cooked onion/garlic, salt, pepper, and tomato paste. Let cook until beans are tender. 5) Remove bay leaf, adjust salt if needed, and stir in vinegar. Transfer about 1-2 cups cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve. NOTE: It is my favorite method because it gives the beans time to develop depth of flavor!

PRESSURE COOKER FEIJOADA RECIPE (QUICK METHOD):1) Press the saute function. Once heated, add bacon and cook for 5-6 minutes or until browned. Transfer to a large bowl. Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. 2) If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve. Add the other half of the oil if needed and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. 3) Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and the bay leaf in the pressure cooker. Cancel saute. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. 4) Remove bay leaf, season well with salt and pepper, and stir in both the tomato paste and the vinegar. Transfer about 1-2 cups of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.NOTE: If using this method, please make sure to double the amount of garlic, cumin, pepper, bay leaf, tomato paste, and vinegar. Plus, you can use the method described in the notes below if you want (useful tips/final touch)

STOVETOP FEIJOADA RECIPE (TRADITIONAL METHOD):1) Heat a large nonstick pot over medium-high heat. Add the bacon and cook for 5-6 minutes or until browned (SEE PIC.1). Transfer to a large bowl.Then cook the sausage for about 5 minutes, or until browned (SEE PIC.2). Transfer to the bowl with the bacon. 2) If needed, add half of the oil and brown the ribs, about 4 minutes per side (SEE PIC.3). Transfer to the bowl with the bacon and sausage. Reserve. 3) Reduce the heat to medium, add the other half of the oil, and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often (SEE PIC.4). Transfer half of the veggie mixture to a small bowl and reserve. Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf. Increase heat to high and bring to a boil. 4) Reduce heat to medium-low, stir, and cover. Cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked onion/garlic salt, pepper, and tomato paste. Let cook for 10-15 minutes, or until beans are tender. 5) Remove bay leaf, adjust salt if needed, and stir in vinegar. Transfer about 1-2 cups of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve