Rosy Bean Stew

Select the feijão

Wash it in cold water

Dry and reserve

Cube the Canadian back ribs if using. Reserve

Place the feijão and back ribs in a pressure cooker

Cover them with cold water

Before closing the lid, test the valve

Cook over high heat until pressure is reached, then reduce heat to minimal

Let it cook for 40 minutes

Cut the bacon into small pieces

Fry it in its own fat in a pan

Wipe the crispy bacon on paper towels

Sauté the onions and garlic in a little olive oil

Add 1 cup of cooked feijão

Mash it slightly

Add the remaining feijão, stirring without mashing

Add the bacon

Taste and adjust salt

Let it thicken over medium heat.