My mate Santos is the head potwasher at my restaurant, Fifteen. He’s a Brazilian boy 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.


  • 1 lb black bean dried - not from a tin

  • 1 lb salted pork ribs

  • 1 lb salted Bacon

  • 8 tablespoons Olive Oil

  • 2 Onions peeled and finely chopped

  • 6 Cloves Garlic finely chopped

  • 2 large smoked Sausages cut into big chunks

  • 1 lb smoked pork ribs, cut into chunks

  • 1 lb smoked Bacon cut into chunks

  • 1 tablespoon freshly ground black pepper

  • 5 Bay leaves


  • 1.

    Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.

  • 2.

    Drain the beans and put them into a large saucepan of cold water. Bring to the boil over a medium heat, then simmer for 30 minutes until tender.

  • 3.

    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.

  • 4.

    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.


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©Jamie Oliver 2002

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