Feijão Campeiro
- 🥩 500g Pork Trotters and Tail, cleaned and parboiled with vinegar
- 🥓 Chopped Bacon
- 🌭 Chopped Calabresa Sausage
- 🫒 Drizzle of Olive Oil (or Vegetable Oil)
- 🧅 1 Onion, chopped
- 🧄 5 cloves Garlic, minced
- 🧂 1 level teaspoon Salt
- 🌶️ 1 dessert spoon Paprika
- 🌿 2-3 Bay Leaves
- 🫘 500g Carioca Beans, soaked in water for 8 hours and rinsed
- 🍅 1 Tomato, chopped
- 🥕 1 Carrot, cubed
- 🥔 1 Potato, cubed
- 🥬 2 Collard Green Leaves, chopped
- 💧 Water, approx. 1-1.5 liters to cover ingredients
An authentic and traditional Brazilian dish that embodies the flavor and warmth of country kitchens, this hearty stew is rich with pork cuts and nourishing vegetables, making it a beloved choice in rural areas for sharing with family and friends.
Feijão Campeiro is an authentic and traditional Brazilian dish that embodies the flavor and warmth of country kitchens. This hearty stew, rich with pork cuts and nourishing vegetables, is a beloved choice in rural areas — a comforting meal perfect for sharing with family and friends. Dive into a dish that celebrates the essence of Brazilian rustic cuisine.
Ingredients
🥩 500g Pork Trotters and Tail, cleaned and parboiled with vinegar
🥓 Chopped Bacon
🌭 Chopped Calabresa Sausage
🫒 Drizzle of Olive Oil (or Vegetable Oil)
🧅 1 Onion, chopped
🧄 5 cloves Garlic, minced
🧂 1 level teaspoon Salt
🌶️ 1 dessert spoon Paprika
🌿 2-3 Bay Leaves
🫘 500g Carioca Beans, soaked in water for 8 hours and rinsed
🍅 1 Tomato, chopped
🥕 1 Carrot, cubed
🥔 1 Potato, cubed
🥬 2 Collard Green Leaves, chopped
💧 Water, approx. 1-1.5 liters to cover ingredients
Instructions
1- Prepare Pork:
- Start by cleaning and parboiling the pork trotters and tail in vinegar to ensure a tender and rich flavor.
2- Soak Beans:
- Soak the carioca beans for 8 hours. Once soaked, rinse and drain them well.
3- Sauté Meats:
- Heat a drizzle of olive oil in the pressure cooker.
- Add the parboiled trotters and tail, along with the chopped bacon and calabresa sausage.
- Sauté until they render some fat and are lightly browned.
4- Add Aromatics:
- Stir in the chopped onion and minced garlic.
- Sauté until the onion is translucent, and the garlic turns a light golden brown.
5- Incorporate Spices:
- Add the salt, paprika, and bay leaves.
- Mix thoroughly to coat the meats and aromatics with these spices.
6- Combine Beans:
- Now add the soaked and rinsed beans to the mix in the pressure cooker.
7- Tomato and Water:
- Add the chopped tomato.
- Pour enough water to thoroughly cover all the ingredients in the pot.
8- Pressure Cook:
- Seal the pressure cooker.
- Cook the stew for 25 to 30 minutes once pressure is reached.
9- Natural Pressure Release:
- After cooking, release the pressure naturally or quickly and open the lid.
10- Cook Vegetables:
- Add in the cubed carrot and potato, leaving the pressure cooker open.
- Continue cooking until the broth thickens to your preferred consistency and the vegetables are tender.
11- Final Flavors:
- Lastly, stir in the chopped collard green leaves for a splash of color and fresh flavor.
- Cook for a few more minutes until softened.
Prep Time: 8 hours for soaking beans
Cook Time: 25-30 minutes under pressure, 10-15 minutes for vegetables
Total Time: 40-50 minutes (excluding soaking)
Servings: Not specified
Equipment: Pressure Cooker (stainless steel, 18/10), Wooden Spoon/Spatula, Small Plates/Bowls for ingredients preparation, Pyrex Measuring Cup, Gas Burner Stove, Wooden Cutting Board
Cooking Tips
- Soaking beans is essential for quicker cooking and reducing any gas-producing factors.
- Introduce salt cautiously since bacon and sausage contribute much of it.
- To maintain freshness, add collard greens freshly when reheating or immediately before serving.
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BELL BRAGA: https://www.youtube.com/@BelBraga-Receitascaseiras
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