FEIJOADA KIT

PREPARATION USING DRY BEANS:

1. Pre-soak the Black Beans, for at least two hours (if you do not pre-soak, final result could be saltier than if you did). Drain the water.
2. In a pressure cooker, add the previously soaked and drained black beans, the Feijoada Kit, diced onions and Bay leaves.
3. Add 4 to 6 cups of fresh water.
4. Pressure cook for 30 minutes.
5. Safely open the lid (make sure that all pressure is released before you open it).
6. Bring it back to boil (without the lid on) for an additional 10-15 minutes for a thicker broth.
7. Add Cumin and Black Pepper to taste.
8. [optional] Add a cup of white wine for a refined finishing, while you reduce the broth.
9. Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale).

PREPARATION USING CANNED BEANS:

1. Open the cans, drain the water from both cans.
2. In a pressure cooker, add the drained black beans, the Feijoada Kit, diced onions and Bay leaves.
3. Add 4 to 6 cups of fresh water.
4. Pressure cook for 20 minutes.
5. Safely open the lid (make sure that all pressure is released before you open it).
6. Bring it back to boil (without the lid on) for an additional 20 minutes for a thicker broth.
7. Add Cumin and Black Pepper to taste.
8. [optional] Add a cup of white wine for a refined finishing, while you reduce the broth.
9. Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale).

Bom apetite!