Main Dishes (& B'fasts)
3 Tbs Olive oil
4 slices Bacon, cut into 1-inch dice
1 lb Linguica sausage (or other smoked type) cut into 1/4" slices & halved
1 lb Boneless pork shoulder (Boston butt), cut into 3/4-inch cubes
1/2 tsp Salt
1/4 tsp Pepper
1 ea Onion, large, diced
4 tsp Garlic, minced
1/2 tsp Salt
1 lb Black beans, dry
4 cups Chicken bouillon
2 ea Bay leaves
1/2 tsp Baking soda
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Turmeric
1/2 tsp White pepper
1 tsp Oregano
Adapted from several online feijoada recipes for slow or pressure cookers by BBF, May, 2019.
Saute bacon in a large skillet over medium heat until cooked using 1 Tbs olive oil. Remove bacon from pan and add to multi-cooker.
Brown sausage over medium heat for about 2 minutes using 1 Tbs olive oil and add to multi-cooker.
Distribute pork cubes in pan, sprinkle 1/2 tsp salt & 1/4 tsp pepper. Increase heat to medium-high, add 1 Tsp olive oil & cook for about 8 minutes to brown all sides, stirring intermittently; add to multi-cooker.
Turn heat back to medium, add onions & garlic to pan, sprinkle with 1/2 tsp salt & saute until onions begin to soften, about 5 minutes.
Add the onion & garlic to the multi-cooker, scraping any juices & solids from the skillet into the multi-cooker.
Add the beans and remaining seasonings. Add the chicken bouillon. Stir all ingredients together.
Cook on high pressure for 40 minutes & let the pressure release naturally, about 20 minutes.
Open pot carefully, remove bay leaves & check seasonings; add salt & pepper as needed.
When serving, sprinkle generously with chopped green onions.