Brazilian Feijoada

• 2 cups dried black beans
• 1 1/3 lbs boneless pork belly, rind on, coarsely chopped
• 1 1/3 lbs pork spare ribs, cut into 2-rib portions
• 2 None dried bay leaves
• 2 tbsp olive oil
• 5 slices bacon, finely chopped
• 1 None onion, finely chopped
• 5 cloves garlic, crushed
• 1 None cured chorizo sausage
• 2 tbsp coarsely chopped flat-leaf parsley

1. Combine beans, pork belly, ribs, bay leaves and 6 cups water in 6-quart pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 35 mins.
2. Release pressure using the quick release method; remove lid. Strain over large heatproof bowl. Reserve 2 cups cooking liquid; reserve bay leaves.
3. Heat oil in cooker. Cook bacon and reserved bay leaves, stirring, until bacon is browned. Add onion and garlic; cook, stirring, until onion softens. Return beans, pork belly and ribs to cooker with whole chorizo and reserved cooking liquid; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 10 mins.
4. Release pressure using the quick release method; remove lid. Remove chorizo; chop coarsely then return to cooker. Season to taste. Serve sprinkled with parsley.

black beans, pork belly, pork spare ribs, bay leaves, olive oil, bacon, onion, garlic, cured chorizo sausage, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/37755 (may not work)