Instant Pot Alcatra Feijao Portuguese Bean Stew Recipes

Steps:

• Soak beans in cold water to cover by 2 inches 8 hours.
• Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
• Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.

Steps:

• Soak beans in cold water to cover by 2 inches, for 8 hours.
• Cook bacon in a large pot until crisp.
• Transfer to paper towels to drain.
• Discard all but 3 tablespoons of bacon drippings.
• Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
• Add garlic and cook, stirring until it becomes golden.
• Drain beans and add to onion mixture with remaining ingredients (except bacon).
• Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
• Crumble bacon into beans and season with salt and pepper before serving.

Steps:

• In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
• In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
• Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
• Saute about 10 to 15 minutes or until lightly browned.
• Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
• Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
• Carefully pour the wine and salt around the beef roast and bring to a simmer.
• Preheat oven to 375 degrees F.
• Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
• Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.