Jamie Oliver Feijoada recipe is made with butternut squash, mixed-colour peppers, red onions, garlic, fresh bay leaves, black beans, okra, brown rice, tomatoes, fresh coriander, lime, and natural yoghurt. It’s a hearty dish that’s perfect for a family meal this recipe takes a total of 105 minutes to make and serves 4 people.
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🤎 Why You’ll Love This Feijoada Recipe:
- Packed with Flavor. This feijoada recipe bursts with the rich, smoky flavors of smoked paprika, fresh coriander, and bay leaves, creating a deliciously satisfying meal.
- Healthy Ingredients. Loaded with vegetables like butternut squash, peppers, and okra, this dish is nutritious and perfect for a balanced diet.
- Easy to Make. With straightforward steps and common ingredients, even beginner cooks can whip up this tasty feijoada without hassle.
- Perfect for Meal Prep. This recipe yields enough for multiple servings, making it ideal for meal prep. Freeze portions for quick, healthy meals on busy days.
❓ What Is Jamie Oliver Feijoada Recipe?
Jamie Oliver’s Feijoada is a rich Brazilian black bean stew made with butternut squash, mixed-color peppers, red onions, garlic, fresh bay leaves, black beans, okra, tomatoes, coriander, and lime it has a hearty texture and smoky flavor.
🧆 Jamie Oliver Feijoada Ingredients
- ½ a butternut squash , (600g)
- olive oil
- 1 heaped teaspoon ground coriander
- 1 heaped teaspoon smoked paprika
- 3 mixed-colour peppers
- 2 red onions
- 4 cloves of garlic
- 4 fresh bay leaves
- 2 x 400 g tins of black beans
- 100 g okra
- 150 g brown rice
- 2 ripe mixed-colour tomatoes
- ½-1 fresh red chilli
- 1 bunch of fresh coriander , (30g)
- 1 lime
- 2 tablespoons natural yoghurt
🍲How To Make Jamie Oliver Feijoada
- Preheat the oven to 200°C/400°F/gas 6.
- Cut the squash in half and remove the seeds. Then, carefully cut it into 3 cm pieces. Mix the squash with 1 teaspoon of oil, ground coriander, sea salt, and black pepper in a big roasting tray. Rub it in with your hands.
- Take out the seeds from the peppers and cut them into 3 cm pieces. In a different tray, mix and rub the pepper pieces with 1 teaspoon of oil and the smoked paprika. Put both trays in the oven and cook for 35 minutes, or until the food is soft.
- While that’s going on, peel and chop ¼ of an onion into small pieces and set them away. Then, roughly chop the rest of the onion and add it to a large casserole pan with 1 tablespoon of oil over low heat. Press the garlic into the food, then add the bay leaves and a lot of water. Cook, turning often, for 20 minutes, or until the food is soft.
- Add the beans, juice and all, and then fill up half of each empty box with water. Stir the water around and pour it into the pan. Add the peppers and squash and let them cook for the time given. Then, stir them both into the pan.
- Remove the stems and finely slice the okra. Add it to the pot and boil for another 20 minutes, or until the feijoada is dark and tasty. If necessary, add a splash of water to make it more loose.
- Meanwhile, cook the rice according to the directions on the package. Once it’s done, drain it.
- Take out the seeds from the tomatoes and chop them up very small. Add as many chilies and most of the coriander leaves as you like. Put the finely chopped onion that you saved in a bowl and add the scraps. Toss the mixture with the lime juice and season to taste.
- Four servings of feijoada should be taken out and put in bags. Once they are fully cool, they should be frozen for a rainy day when they will be very useful.
- Serve the rest of the feijoada with the salsa, rice, a spoonful of yogurt, and the rest of the cilantro leaves.
💭 Recipe Tips:
- Ensure you soak the salted meats and beans overnight to reduce their saltiness and improve texture. Skipping this step can result in an overly salty and tough dish.
- If you can’t find carne seca, substitute with corned beef or boneless short ribs, but remember that the flavor will differ slightly. Use smoked sausage if paio sausage is unavailable.
- Adjust the spiciness by adding more or fewer chili peppers based on your preference. Start with a small amount and taste as you go to avoid overpowering the dish.
- To thicken the feijoada, mash a portion of the cooked beans and stir them back into the stew. This releases starches that help achieve the desired consistency without altering the flavor.
- Avoid overcrowding the roasting tray when cooking squash and peppers. Spread them out in a single layer to ensure even roasting and prevent steaming, which can lead to a mushy texture.
🍚 What To Serve With Feijoada?
Serve Feijoada with Egg Fried Rice, Dauphinoise Potatoes, Stuffed Tomatoes,Coleslaw Red Cabbage and a spoonful of Courgette Gratin.
🎚 How To Store Leftovers Feijoada?
- In The Fridge. Store leftovers feijoada in an airtight container in the fridge for up to 3 days.
- In The Freezer. Cool leftovers feijoada completely then portion into freezer-safe bags or containers freeze for up to 3 months.
🥵 How To Reheat Leftovers Feijoada?
- On The Stovetop: Place leftovers feijoada in a pot over low heat stirring occasionally until heated through for up 4-6 minutes.
- In The Microwave: Transfer leftovers feijoada to a microwave-safe dish cover loosely and heat on medium power for 2-3 minutes.
- In The Oven: Preheat the oven to 180°C/350°F place leftovers feijoada in an oven-safe dish cover with foil and heat for 5-8 minutes.
FAQ’S
What is the best type of bean to use for Feijoada?
The best type of bean for Feijoada is black beans they give the stew its traditional rich flavor and creamy texture, essential for an authentic Brazilian dish.
How do you thicken Feijoada if it’s too watery?
To thicken Feijoada, mash some of the cooked beans and stir them back into the pot this releases their starches, naturally thickening the stew.
Can Feijoada be made in a slow cooker?
Yes, Feijoada can be made in a slow cooker combine soaked beans and meats with the other ingredients and cook on low for 8-10 hours or high for 4-6 hours.
How do you make Feijoada less salty?
To make Feijoada less salty, soak salted meats in water overnight, changing the water multiple times. Use low-sodium broth and avoid adding extra salt during cooking.
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Jamie Oliver Feijoada Nutrition Facts
Amount Per Serving
- Calories: 450 kcal
- Protein: 18 g
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Sugar: 8 g
- Sodium: 800 mg
Jamie Oliver Feijoada
Description
Jamie Oliver Feijoada recipe is made with butternut squash, mixed-colour peppers, red onions, garlic, fresh bay leaves, black beans, okra, brown rice, tomatoes, fresh coriander, lime, and natural yoghurt. It’s a hearty dish that’s perfect for a family meal this recipe takes a total of 105 minutes to make and serves 4 people.
Ingredients
Instructions
- Preheat the oven to 200°C/400°F/gas 6.
- Cut the squash in half and remove the seeds. Then, carefully cut it into 3 cm pieces. Mix the squash with 1 teaspoon of oil, ground coriander, sea salt, and black pepper in a big roasting tray. Rub it in with your hands.
- Take out the seeds from the peppers and cut them into 3 cm pieces. In a different tray, mix and rub the pepper pieces with 1 teaspoon of oil and the smoked paprika. Put both trays in the oven and cook for 35 minutes, or until the food is soft.
- While that’s going on, peel and chop ¼ of an onion into small pieces and set them away. Then, roughly chop the rest of the onion and add it to a large casserole pan with 1 tablespoon of oil over low heat. Press the garlic into the food, then add the bay leaves and a lot of water. Cook, turning often, for 20 minutes, or until the food is soft.
- Add the beans, juice and all, and then fill up half of each empty box with water. Stir the water around and pour it into the pan. Add the peppers and squash and let them cook for the time given. Then, stir them both into the pan.
- Remove the stems and finely slice the okra. Add it to the pot and boil for another 20 minutes, or until the feijoada is dark and tasty. If necessary, add a splash of water to make it more loose.
- Meanwhile, cook the rice according to the directions on the package. Once it’s done, drain it.
- Take out the seeds from the tomatoes and chop them up very small. Add as many chilies and most of the coriander leaves as you like. Put the finely chopped onion that you saved in a bowl and add the scraps. Toss the mixture with the lime juice and season to taste.
- Four servings of feijoada should be taken out and put in bags. Once they are fully cool, they should be frozen for a rainy day when they will be very useful.
- Serve the rest of the feijoada with the salsa, rice, a spoonful of yogurt, and the rest of the cilantro leaves.
Notes
- Ensure you soak the salted meats and beans overnight to reduce their saltiness and improve texture. Skipping this step can result in an overly salty and tough dish.
- If you can’t find carne seca, substitute with corned beef or boneless short ribs, but remember that the flavor will differ slightly. Use smoked sausage if paio sausage is unavailable.
- Adjust the spiciness by adding more or fewer chili peppers based on your preference. Start with a small amount and taste as you go to avoid overpowering the dish.
- To thicken the feijoada, mash a portion of the cooked beans and stir them back into the stew. This releases starches that help achieve the desired consistency without altering the flavor.
- Avoid overcrowding the roasting tray when cooking squash and peppers. Spread them out in a single layer to ensure even roasting and prevent steaming, which can lead to a mushy texture.
Jamie Oliver Feijoada