Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Description
Enjoyed in Northeastern Brazil, this version of feijoada is made with dried black beans, smoked ham, and calabresa sausage.
Ingredients
•
1/2 (15 ounce) can black beans, rinsed and drained
•
1 onion, diced
•
1/4 pound smoked ham, diced
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1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
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4 cloves garlic, minced, divided
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1 1/2 teaspoons salt
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1 tablespoon ground cumin
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1/2 teaspoon ground black pepper
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1 bay leaf
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1 1/2 teaspoons olive oil
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4 leaves collard greens, cut into fine ribbons, or to taste
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1 1/2 cups cassava flour
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1 1/2 teaspoons butter, or to taste
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4 cups cooked white rice
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4 oranges, cut in wedges, or as desired
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1/4 cup coarsely chopped cilantro
Directions
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.
2
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.
3
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.
4
Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5
Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6
Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.