FEIJOADA KIT

PREPARATION USING DRY BEANS:

1. Pre-soak the Black Beans, for at least two hours, however overnight soaking provides better results (if you do not pre-soak, final result could be saltier than if you did). Drain the water.
2. In a pressure cooker, add the previously soaked and drained black beans, the Feijoada Kit, diced onions and Bay leaves.
3. Add 4 to 6 cups of fresh water.
4. Pressure cook for 30 minutes.
5. Safely open the lid (make sure that all pressure is released before you open it).
6. Add Cumin and Black Pepper to taste.
7. Bring it back to boil (without the lid on) for an additional 10-15 minutes for a thicker broth.
8. [optional] Add a cup of white wine for a refined finishing, while you reduce the broth.
9. Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale).

PREPARATION USING CANNED BEANS:

1. Open the cans, drain the water from both cans.
2. In a pressure cooker, add the drained black beans, the Feijoada Kit, diced onions and Bay leaves.
3. Add 4 to 6 cups of fresh water.
4. Pressure cook for 20 minutes.
5. Safely open the lid (make sure that all pressure is released before you open it).
6. Add Cumin and Black Pepper to taste.
7. Bring it back to boil (without the lid on) for an additional 20 minutes for a thicker broth.
8. [optional] Add a cup of white wine for a refined finishing, while you reduce the broth.
9. Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale) on the side.

FOR SLOW COOKER USERS:

1. Pre-soak the Black Beans, for at least two hours, however overnight soaking provides better results (if you do not pre-soak, final result could be saltier than if you did). Drain the water.
2. In a slow cooker, add the previously soaked and drained black beans, the Feijoada Kit, diced onions and Bay leaves.
3. Add 4 to 6 cups of fresh water.
4. Slow cook for 12 hours in low heat.
5. After 8 hours through, add Cumin and Black Pepper to taste, and let it cook for the remaining 4 hours with the lid slightly open.
6. Serve it with rice, vinaigrette and stir-fried Collard greens (or Kale) on the side.

If you do not have a pressure cooker, nor a slow cooker, no problem! You still can make Feijoada!

You may use a  a stove-top stock pot, in low-to-medium heat, for one hour and a half, or longer, depending on your type of appliance and/or cookware. Start with 8 cups of water. Check the sauce level occasionally, and add more water as needed, gently mixing thoroughly after the water is added. Do not use broth. Cook until the beans and meats are tender.

Bom apetite!