INGREDIENTS:
- FEIJOADA KIT LEAD FOODS - 360 g
- Dry Black Beans - 1 lb OR Canned Black Beans - 2 Cans
- Diced Onion - 1
- Bay Leaves - 2
- Cumin and Black Pepper - to taste
PREPARATION USING DRY BEANS:
- 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.
- In a pressure cooker, add the previously soaked and drained black beans, the Feijoada Kit, diced onions and Bay leaves.
- Add 4 to 6 cups of fresh water.
- Pressure cook for 30 minutes.
- Safely open the lid (make sure that all pressure is released before you open it).
- Bring it back to boil (without the lid on) for an additional 10-15 minutes for a thicker broth.
- Add Cumin and Black Pepper to taste.
- [optional] Add a cup of white wine for a refined finishing, while you reduce the broth.
- Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale).
PREPARATION USING CANNED BEANS:
- Open the cans, drain the water from both cans.
- In a pressure cooker, add the drained black beans, the Feijoada Kit, diced onions and Bay leaves.
- Add 4 to 6 cups of fresh water.
- Pressure cook for 20 minutes.
- Safely open the lid (make sure that all pressure is released before you open it).
- Bring it back to boil (without the lid on) for an additional 20 minutes for a thicker broth.
- Add Cumin and Black Pepper to taste.
- [optional] Add a cup of white wine for a refined finishing, while you reduce the broth.
- Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale).
Bom apetite!
Enjoy the easiest way to make the most popular dish of Brazil.
This recipe serves 4-6 people.