Name: Traditional Feijoada with Select Meats
Total time: 1 h 5 min
Cuisine: South American
Ingredients: 1 1/2 kg Black beans, unsoaked; 6 tbsp Vegetable oil; 2 Garlic, heads, minced; 3 Bay leaves; 1 tsp Red pepper flakes, calabresa pepper; 300 g Bacon, cubed; 500 g Carne seca, salted cured beef, desalted and cubed; 350 g Calabresa sausage, sliced; 350 g Paio sausage, sliced; 350 g Smoked pork loin, cubed; 350 g Smoked pork ribs, cut into pieces; 5 1/2 l Water, divided

Method

8 steps. Tap one to mark it done.

Remove salt from the carne seca beforehand by letting it soak in water for 24 hours, ensuring you swap out the water a minimum of 5 times.
Render the fat from the cubed bacon by browning it inside a spacious 12-liter pressure cooker.
Put the cubed smoked pork loin, smoked pork ribs, sliced calabresa sausage, sliced paio sausage, and desalted carne seca into the cooker.
Introduce the unsoaked black beans, the bay leaves, and the initial 3 liters of water. Avoid adding salt during this step.
Lock the lid of the pressure cooker and let it cook for 20 minutes after pressure has been achieved.
Carefully let out the steam, open the lid, and pour in the other 2 1/2 liters of water. Give everything a good stir, close the lid securely, and continue pressure cooking for an additional 15 minutes.
As the main dish completes its cooking, warm up the vegetable oil in a separate small skillet and sauté the minced garlic until it turns aromatic and golden.
Uncover the pressure cooker, mix in the fried garlic and red pepper flakes, then sample the liquid. Add a small pinch of salt if needed. Allow the stew to bubble gently without a lid for 5 minutes so the liquid reduces and the tastes combine prior to serving.