Feijoada
Dame Natalie Middleton
Feijoada is more than a dish in Brazil it is a celebration in a pot. Rich, slow-cooked, and deeply comforting, this iconic black bean and pork stew is synonymous with gatherings, music, and shared tables. Traditionally enjoyed on weekends and especially during Carnival, feijoada brings people together in the spirit of generosity and joy much like the vibrant streets of Rio de Janeiro during its most festive season.
For Dame Natalie Middleton, this recipe is a tribute to those Carnival rhythms: bold, soulful, and rooted in tradition. Layers of flavour develop as smoked meats, spices, and black beans simmer slowly together, creating a dish that is both hearty and deeply satisfying. Served simply with rice, farofa, and fresh herbs, feijoada invites you to pause, savour, and celebrate wherever you are in the world.
Ingredients
500g dried black beans, or 2 x 400g cans of black beans
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, finely grated or crushed
500g mixed meats, such as chopped pancetta, pork belly pieces, chorizo and sliced blood sausage, as you like
800g smoked pork ribs, separated (available from Brazilian grocers, or use unsmoked; see tip, below)
4 bay leaves
To serve
Steamed rice or farofa, to serve (optional) Handful of coriander, roughly chopped
Method
If using dried beans, tip into a large bowl, cover with water and soak overnight.
The next day, drain and rinse. Cover with fresh water in a large, lidded saucepan, then bring to a boil over medium-high heat.
Cover the pan and cook for 10 mins.
Skim off any foam that rises to the surface. Remove from the heat and set aside. (If using canned beans, skip this step.)
Heat the oil in a large pan over medium heat and fry the onions with a pinch of salt for 15 minutes or until soft and just golden.
If the onions begin to brown too quickly, add a splash of water. Stir in the garlic, cook for 1 min more, then add all the meat and bay leaves.
Tip in the boiled beans and 200ml of the cooking liquid or the canned beans and their liquid. Everything should be covered with liquid – top up with cold water if there’s not enough.
Give it a good stir, then cover and bring to the boil. Reduce the heat, cover and simmer for 2-3 hrs.
Serve hot, scattered with the coriander, alongside farofa or steamed rice, if you like.