Paulista-style feijoada

Irresistibly Juicy São Paulo Feijoada — Pressure Cooker, One Pot Only

São Paulo-style feijoada is a hug in the form of food. It was born in Brazil and became a symbol of celebration and family, with roots that blend indigenous, African, and Portuguese traditions.

The dish has a bold and deep flavor: the dark beans create a creamy base, while the meats bring salt, smoke, and texture. The result is a hearty stew, full of flavor, that calls for white rice, sautéed kale, and orange slices to be complete. There are several regional versions, such as the juicy Rio-style feijoada, all sharing the same festive soul.

In this practical pressure cooker version, black beans meet water and beef broth to become a thick and rich sauce.

Dried beef and pork ribs bring bold flavor, pork loin and smoked cuts like paio and calabresa sausage add texture and smokiness, and bacon releases fat and aroma. Onion, garlic, and bay leaves form the soul of the dish, with oil to brown everything before the pressure cooker takes over.

Salt and black pepper adjust the seasoning, and fresh parsley and chives bring color and brightness at the end. To accompany, orange slices cut through the fat, collard greens offer a light green touch, cassava flour becomes crunchy farofa, and white rice completes the meal — or a heartier preparation like chicken rice when you want to combine proteins.

Ingredients

500 g dried black beans
1.5 L water + 500 ml beef broth (or 2 L water total)
400 g dried beef (carne-seca), desalted
300 g pork ribs
300 g juicy pork loin, cubed
200 g paio sausage, sliced into rounds
200 g calabresa sausage, sliced into rounds
150 g bacon, diced
1 large onion, chopped
4 garlic cloves, minced
2 bay leaves
2 tablespoons oil or olive oil
Salt and black pepper to taste
1/2 cup fresh herbs, chopped (parsley and chives)
2–3 oranges for serving, sliced
1 bunch collard greens (to sauté)
200 g cassava flour (for farofa)
2 cups raw white rice (to serve alongside)

Instructions

Desalt the dried beef: cut into pieces and soak in the fridge for 12 to 24 hours, changing the water several times.
If desired, soak the beans for 8 hours or do a quick 1-hour soak. This speeds up cooking — for more tips on making the most of simple ingredients, see how to make delicious food with what you already have.
Cut all the sausages and meats into pieces. Chop the onion and garlic.
Heat the pot (or a skillet) and brown the bacon with 1 tablespoon of oil. Remove the bacon and set aside.
In the same pot, sear the ribs and pork loin until golden. Set aside with the bacon.
Add the remaining tablespoon of oil and sauté the onion until translucent. Add the garlic and sauté for 1 minute.
Return all the meats to the pot. Add the paio and calabresa sausage. Stir everything together.
Add the drained beans, bay leaves, beef broth (or water), and enough water to cover well (approx. 2 L total).
Seal the pressure cooker. Cook over medium heat for about 40 to 50 minutes after reaching pressure. If the beans were soaked, 30–35 minutes may be enough.
After the pressure releases naturally, open the pot. Taste and adjust the salt and pepper. For a thicker broth, mash some beans with a ladle and stir.
Stir in the chopped fresh herbs. Let it rest for 5 minutes before serving.
For the sides: sauté the collard greens in thin strips with a drizzle of oil and garlic; make the farofa with butter or oil and cassava flour; cook the white rice. Serve the feijoada with rice, kale, farofa, and orange slices. If you’re just starting out in the kitchen, check out tips for beginner homestyle cooking.

Cooking times may vary depending on your pressure cooker and the size of the meat pieces.

Ingredient Highlights

Black beans are high in fiber and plant protein, providing energy and satiety.
Meats and sausages bring iron and B vitamins, which help the body produce energy.
Onion, garlic, and bay leaves add flavor and contain compounds that support heart health.
Collard greens and orange add vitamins (such as vitamin C) and fiber. The vitamin C from the orange helps the body absorb iron from the beans and meats more effectively.

For other bean preparations and traditional sides, also try variations like tropeiro beans, which feature cassava flour, pork fat, and different textures.

Yield: About 6 to 8 people, depending on appetite. Great for family lunches, parties, weekend gatherings, and cold days. Feijoada is a dish for celebration and togetherness. If you need quick options to round out a weekly menu or alternatives for busy days, check out quick dinner recipes in 20 minutes.