Brazilian feijoada of black beans, pork ribs, calabresa sausage and bacon, cooked until dark, creamy and deeply savory. Onion, garlic and bay leaf build the base without competing with the meats. Serve hot with white rice and fresh orange.
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Rinse the black beans and cut the pork ribs into small pieces between the bones. Slice the calabresa sausage into thick rounds and dice the smoked bacon. Finely chop the white onion and garlic.
Place the black beans, pork ribs, bay leaves, and water in a suitably sized pressure cooker, staying below its specified fill limit for beans. Cook for 30 minutes once full pressure is reached. Turn off the heat and wait 10 minutes before releasing any remaining pressure according to your cooker's instructions; open only when the pressure indicator confirms it is safe.
While the pressure drops, place the smoked bacon in a cold nonstick skillet and cook over medium heat for 4 minutes, until it renders fat and begins to brown. Add the calabresa sausage and cook for another 3 minutes. Add the white onion and cook for 4 minutes; stir in the garlic and ground black pepper for 1 minute, until everything is aromatic and nicely browned.
Remove the bay leaves and add the entire bacon and calabresa mixture to the pot. Use a ladle to mash about one cup of beans against the side of the pot, then stir them back in; this thickens the broth without flour. Add the salt and simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the feijoada is dark, creamy and thick while still juicy.
Cut the orange into wedges and serve the feijoada piping hot with the cooked white rice alongside. Keep the orange separate to eat between bites and freshen the richness of the meats. And that's it! Black beans, pork, calabresa and a pot that practically serves itself. 🇧🇷
