Making Feijoada "Light"
* 1 lb. (500 g) of dried meat (beef jerky or carne-seca) without fat, diced
* 2 cups (500 g) of dry black beans
* 8 cups (2 liters) water
* 2 fresh bay leaves
* 6 chicken sausages cut into slices
* 1 paio sausage, sliced
* 1 Calabrian sausage without fat
* 1 Portuguese sausage
* 2 tablespoons extra virgin olive oil
* 3 cloves garlic, crushed
* Salt to taste
1) The night before, make the dry meat soak in cold water overnight, changing the water three or four times.
2) Again the night before, wash the beans, put them in a bowl and cover with cold water. Soak 8 to 10 hours; the next day, discard the water they soaked in.
3) The next day, drain the meat and place it in the pressure cooker.
Cover with cold water and cook for 25 minutes, starting to count the time when the pressure has built. Drain and set aside.
4) Meanwhile, cook the beans with the bay leaves and enough water in a pressure cooker for 30 minutes from the moment pressure is reached. If after 30 minutes they are still too crunchy, reseal the pressure cooker and cook for a few minutes more.
5) Put the beans and the meat in a large saucepan over low heat, covered.
6) Parboil the chicken, linguiça sausages and the paio in boiling water. Drain and place them with the rest of the dish.
7) Cook over medium heat for about 20 minutes, or until the sausage is tender. If necessary, add more water to increase the amount of broth.
8) Separately, in a small skillet, heat the oil and brown the garlic; add the beans and season to taste with salt. Boil for 5 minutes or until the broth thickens.
Remove from heat and serve with white rice, couve refogada with olive oil and farofa.