The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He’s a Brazilian who’s a great cook and whose mother makes the best Feijoada in Brazil! It’s a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.
| Level: | Intermediate |
| Total: | 10 hr 15 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 2 hr |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 10 hr 15 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 1 pound black beans, dried – not from a tin
- 1 pound salted pork ribs
- 1 pound salted bacon
- 8 tablespoons olive oil
- 2 onions, peeled and finely chopped
- 6 cloves garlic, peeled, finely chopped
- 2 large smoked sausages, cut into big chunks
- 1 pound smoked pork ribs, cut into pieces
- 1 pound smoked bacon, cut into chunks
- 1 tablespoon freshly ground black pepper
- 5 bay leaves
- Cooked rice, orange slices, spring greens, as accompaniment
Instructions
- Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
- Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
- Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2283 |
| Total Fat | 176 g |
| Saturated Fat | 53 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 19 g |
| Sugar | 8 g |
| Protein | 92 g |
| Cholesterol | 342 mg |
| Sodium | 1811 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2283 |
| Total Fat | 176 g |
| Saturated Fat | 53 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 19 g |
| Sugar | 8 g |
| Protein | 92 g |
| Cholesterol | 342 mg |
| Sodium | 1811 mg |
Reviews
Excellent. Just like Brazilian restaurants in NYC make it.
Fine, it’s a nice Pork Stew, But Brasilian, it’s not!
Here in Brasil, Ribs go on the Barbeque, Feijouda is made with offcuts and feet, ears etc. Traditionaly poor peoples food.
If you like meat you’ve got it here. The first time I made this my husband had inadvertently invited 3 friends over. Next thing I knew, it was gone. The guys left making sure I knew to invite them over next time I made it. Ha! This is comfort food, yet something different than traditional American cuisine.
No copyright isssues unless it is 100 % your creation
How can anyone own a copyright on a traditional meal? How ethical is that?
“The copyright of this recipe is owned by Jamie Oliver.”
Recipes, which are themselves simply lists of ingredients and procedures, can’t hold a copyright, folks. While the dish is tasty, you lose a star for that bit of knobbery.
One “serving” weighs in at over 1.5 lbs, so Jamie’s push to lean down our population takes a hit here as well. One star lost for contradicting the copyright not-holder’s own agenda.
This is good, hearty, simple peasant cuisine. It’s delicious, earthy, and tremendously filling. I recommend that everyone copy and paste the recipe wherever they want, with or without ‘proper’ attribution. After all, it’s based on Santos’s Mum’s recipe, copyrighttrademarkpatentpending.
We actually cook the beans in a pressure cook, it takes 30 min in a PRESSURE COOK or way more than 2 hours to cook in a saucepan. Traditional recipe call for fried garlic, onions and cachaça (rum can be used instead) to season feijoada in the last 10min of cooking time.
We also have collard greens as side along with rice, farofa and orange slices.
Come on… How does this recipe call for 1 lb of beans to 4.5 lbs of meat? Then it says it provides 4 servings?
Traditional feijoada is garnished with cilantro, lime, and green onions, FWIW.
This was amazingly good. Cooked it for a friend who lived in Brazil and loved it there. Verdict: They don’t have to go back there to get good feijoada! I have added salted beef and this also adds in well. Easy recipe to follow. Doubles and triples as needed.
I love this recipe. I’ve made it several times. I often double this recipe and have found that the beans take up to five hours to get to the right tenderness. The meat cuts are a good guideline but anything works well in this dish. We usually get pig knuckles and tails and add them. Bacon is best from the butcher when you get it cubed. Hoever, you can get the pre-sliced bacon in the deli section. It is a definite must to pre-soak the meats as noted. I’ve also done this recipe in the crockpot and it works well too! Enjoy