succulent feijoada carioca

Irresistibly Juicy Rio-Style Feijoada — Pressure Cooker, Quick and Practical

This irresistibly juicy Rio-style feijoada comes from the tradition of Rio de Janeiro. It is a dish full of flavor and history. Black beans embrace salted and smoked meats and create a thick, inviting broth.

The result is rich, with smoky and savory notes and a tender texture that melts in your mouth. Made in the pressure cooker, it’s ready quickly and practically, without losing that homey and welcoming taste — an option that pairs well with other simple homestyle recipes for beginners.

In the dish you’ll find black beans with dried beef and pork ribs, along with calabresa sausage, paio, and bacon pieces that bring flavor and delicious fat. If you want to vary the use of beans in another popular dish, check out the irresistible tropeiro beans version.

Onion and garlic release aroma and sweetness, while bay leaves and black pepper add depth and personality to the broth. A drizzle of oil helps sauté the ingredients before cooking, and water and salt adjust the consistency and seasoning. At the end, fresh chives and parsley brighten the dish. To accompany, sliced oranges, plain white rice, sautéed kale, and cassava flour or farofa balance the richness and complete the experience. For ideas on putting together a full meal, check out weekly menu suggestions.

Ingredients

500 g dried black beans (soak for 8–12 hours)
400 g dried beef (carne-seca), desalted and cut into pieces
500 g pork ribs, cut into pieces
300 g calabresa sausage, sliced into rounds
200 g paio sausage, sliced into rounds
150 g bacon, diced
1 large onion, chopped
6 garlic cloves, minced or crushed
2 bay leaves
1 teaspoon ground black pepper
2 tablespoons oil (or olive oil) for sautéing
1.5 to 2 liters of water (enough to cover everything in the pressure cooker)
Salt to taste (only at the end, as the meats are already salty)
1/2 cup chives, chopped
1/2 cup parsley, chopped

Side dishes:

2 to 3 oranges, sliced into rounds
1 bunch collard greens, thinly sliced (approx. 300 g / 10 oz)
2 cups raw white rice (to serve alongside)
200 g cassava flour or ready-made farofa

Instructions

Desalt the dried beef: cut into pieces and soak in water for 12–24 hours. Change the water 2–3 times.
Drain the soaked beans. Set aside.
Heat the pressure cooker with the oil. Sauté the bacon until it releases its fat.
Add the sausage and paio. Brown for a few minutes. Remove some of the fat if there’s too much.
Add the onion and garlic. Sauté until soft and fragrant.
Add the dried beef and pork ribs to the pot. Stir and let them brown lightly for 3–4 minutes.
Add the beans, bay leaves, and black pepper. Cover with 1.5 to 2 liters of water.
Seal the pressure cooker and bring to high heat. Once pressure is reached, lower the heat and cook for 25–30 minutes.
Turn off the heat and let the pressure release naturally before opening the pot.
Open the pot, taste, and adjust the salt if needed. For a thicker broth, cook uncovered over low heat for an additional 10–15 minutes.
Add the chopped chives and parsley just before serving. Stir.
For the sides: make plain white rice. Quickly sauté the sliced kale in garlic and oil until tender. Serve with orange slices and cassava flour or farofa.

Note: cured and smoked meats are already salty. Always taste before adding salt at the end.

Ingredient Highlights

Black beans are high in fiber and plant protein. Dried beef, ribs, and sausages add flavor and protein, but are higher in fat and salt. Kale and parsley provide vitamins (A and C) and fiber. Orange aids digestion and adds freshness to the dish. Together, they form a meal rich in energy, flavor, and nutrients — though it’s good to moderate salt and fat intake.

Yield: About 6 to 8 people. Great for family lunches, weekend gatherings, celebrations like carnival, or get-togethers with friends. Also perfect on cold days when you want a comforting dish. Serve with white rice, sautéed kale, orange slices, and cassava flour. For quick options on other occasions, consider quick meal recipes or one-pot variations. To learn more about the site and the purpose of the recipes, visit our about us page.