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Feijoada

Ingredients

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Steps

Rinse one pound of dry black beans in a two and a half quart bowl until clean, drain the water, and repeat.
Add enough filtered water to cover the beans plus one to two inches above them. Let the beans soak for at least four hours.
After soaking, get rid of the water, rinse the beans very well (checking for bad ones or loose skin), drain the water, and repeat the rinsing process.
Add more filtered water to the bowl and let the beans soak for at least two more hours.
Cut off the ends and remove the casing from the fully cooked mild smoked country style sausage, Portuguese sausage link, and country style pork ribs if possible. (Note: The speaker mentions needing to remove casings from the first three sausages.)
Chop a medium yellow onion into small pieces and cut half of a medium green bell pepper into larger strips.
Place the meats in a larger bowl along with the chopped onion and bell pepper.
Season the meat mixture with 1 tablespoon of paprika, 2 tablespoons of all-purpose seasoning, 2 tablespoons of onion powder, and 1 tablespoon of garlic powder. Mix well and cover; set aside for up to an hour.
For the vinaigrette: Chop half of a sweet onion, half of a green bell pepper, four Roma tomatoes (cut into quarters, remove core/seeds), and a handful of cilantro.
Slice the green bell pepper into fine strips and place it in a glass bowl with the tomatoes. Slice the sweet onion horizontally across the center three times, then vertically from one side to the other and across all the way to the back; finely chop this onion and add it to the bowl.
Gather the leafy part of the cilantro by rolling it together and chopping it into two directions (only using leaves if stems are thick).
In a medium sized glass container, combine ground black pepper, salt to taste, half a teaspoon of garlic powder, 1 teaspoon of all-purpose seasoning, 2 tablespoons of canola oil, and 2 tablespoons of red wine vinegar.
Add one cup of water to the vinaigrette mixture. Stir it up and taste, adding more vinegar, salt, or water as needed.
Cover the vinaigrette container and place it in the fridge.
For the rice: Place a medium non-stick saucepan on low medium heat for about 20 seconds and add 3 tablespoons of canola oil.
Chop half of a large yellow onion. Stir up a little bit, then grate three large garlic cloves straight into the pan and sauté them for about a minute until the onion is translucent and the garlic is breaking up but not browning.
Add one and a half cups of long grain white rice to the pan (rinsed in a colander and drained for 15 minutes, or added directly from the bag).
Stir the rice well. Let it sit without stirring for about 10 seconds, then stir again and let it sit for another 10 seconds without stirring.
Continue to stir until the grains start to look whiter and a little smaller.
Add two and a quarter cups of filtered water and salt to taste; stir to dissolve the salt.
When the rice starts to boil, cover the pan and reduce the heat to low. Cook for 15 to 18 minutes until the rice is tender and no water remains at the bottom.
For the feijoada: Place a six quart pressure cooker on medium heat for about a minute and add one tablespoon of canola oil, distributing it evenly around the bottom.
Add the meats (sausage, ribs) to the pressure cooker. Lower the heat and stir them around to sauté well.
As brown bits form at the bottom of the pan, add a little bit of water to deglaze; continue browning the meats on low medium heat for about 20 minutes.
Increase the heat to medium, then add the beans along with the water they soaked in and stir them well.
Scrape the sides of the pressure cooker to get every bit of seasoning off. Add half a cup of water and one beef bouillon cube; stir.
Clean the rim of the pressure cooker with a damp paper towel to ensure the lid seals properly.
Once the feijoada starts boiling, close the lid, set the pin up, and let it cook for 40 minutes.
Move the pressure cooker from the heat and allow the pressure to come out on its own.