Instant Pot® Alcatra Feijao (Portuguese Bean Stew)

Try this Instant Pot®-friendly variation of a traditional bean stew from the Portuguese region of Azores. This can be served alone, or over rice, and is often accompanied by bread.

Step: 1

Pour beans into a multi-functional pressure cooker (such as Instant Pot®) and add 1 chopped onion and 1 chopped clove garlic. Add enough water to cover beans by about 1 inch. Close and lock the lid. Choose Manual pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Drain beans and transfer to a bowl.

Step: 3

Rinse the inside of the pressure cooker insert and wipe dry. Turn the pot back on and select Saute function. Add enough oil to spread across the bottom of the pot. Add remaining chopped onion, remaining 3 chopped cloves garlic, and peppercorns to the hot oil. Saute until onion is softened and clear, 3 to 5 minutes. Add bacon and sausage; cook and stir about 3 minutes. Add wine, tomato paste, salt, and chili powder. Allow everything to cook for about 1 minute.

Step: 4

Pour cooked beans into the pot. Stir together and add enough water to cover the mixture. Place a bay leaf and 2 tablespoons butter on top. Close and lock the lid. Choose the Slow Cook function and set the timer for at least 1 hour; you may cook it longer if you wish.

Step: 5

Shortly before serving, melt 1 tablespoon butter in a small saucepan over medium-low heat. Stir in flour and whisk until smooth. Remove from heat and immediately stir into the stew to thicken.

Per Serving: 388 calories; protein 18.2g; carbohydrates 41.9g; fat 14.2g; cholesterol 29mg; sodium 411.7mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.