Jamie Oliver Feijoada

This Jamie Oliver Feijoada is one of those comforting, one-pot wonders that truly hits the spot. It’s hearty, smoky, and full of rich textures—from roasted butternut squash to velvety black beans and soft okra. I made it on a rainy evening and was surprised by how deeply satisfying and flavorful it turned out to be. (inspired by Jamie Oliver)

Ingredients Needed

For the Feijoada:

• ½ a butternut squash (600g), cut into 3 cm pieces
• 1 heaped tsp ground coriander
• 1 heaped tsp smoked paprika
• 3 mixed-colour peppers, deseeded and chopped into 3 cm pieces
• 2 red onions
• 4 cloves of garlic
• 4 fresh bay leaves
• 2 x 400g tins of black beans (with juice)
• 100g okra, trimmed and finely sliced
• Olive oil
• Sea salt and black pepper

For the Rice:

• 150g brown rice

For the Salsa:

• 2 ripe mixed-colour tomatoes, deseeded and finely chopped
• ½–1 fresh red chilli, finely chopped (to taste)
• 1 bunch of fresh coriander (30g), leaves picked and chopped
• Juice of 1 lime

To Serve:

• 2 tbsp natural yoghurt
• Remaining coriander leaves

How To Make Jamie Oliver Feijoada

Prep the Veg:
Preheat your oven to 200°C/400°F/gas 6. Toss the cubed butternut squash in olive oil, ground coriander, salt, and pepper directly on a roasting tray. In a separate tray, do the same with the pepper pieces and smoked paprika. Roast both trays for about 35 minutes, or until tender and slightly charred.

Make the Base:
While the veg roasts, finely chop ¼ of one red onion and set it aside for the salsa. Roughly chop the rest and soften it in a large pan with olive oil over low heat. Press in the garlic, add the bay leaves, and a splash of water, stirring occasionally for 20 minutes until softened.

Combine the Stew:
Pour the black beans into the onion mix—juice and all. Swirl a bit of water in the empty tins and add that too. Stir in the roasted squash and peppers. Let everything simmer gently.

Add the Okra:
Stir in the finely sliced okra and let it bubble for another 20 minutes. You’ll see the stew deepen in color and flavor. Add a splash of water if it starts looking too thick.

Cook the Rice:
Boil the brown rice according to the package instructions. Drain and set aside.

Mix the Salsa:
Combine the reserved chopped onion with the diced tomatoes, chilli, and most of the coriander. Squeeze in lime juice and season well—this salsa brings a zesty freshness that cuts through the rich stew.

Serve It Up:
Portion up the feijoada and freeze any leftovers. Serve the rest with brown rice, a dollop of yoghurt, a spoonful of salsa, and scatter with remaining coriander.

Why I Love This Recipe

I made this feijoada for a midweek dinner, and it became an instant favorite. It’s bold, comforting, and healthy without feeling like “health food.” My family loved the rich, smoky beans and the way the salsa brightened up each bite. It’s also super flexible—easy to double or tweak.

Recipe Tips

• Spice it up: Add more chilli to the salsa or even a dash of hot sauce to the stew if you like heat.
• No okra? Use courgette or green beans instead.
• Low on time? Use pre-chopped squash or frozen vegetables to speed things up.
• Batch it: Make a double batch and freeze—it tastes even better the next day.
• Thicken it: Mash some beans into the stew if you want a thicker texture.

How To Store This Jamie Oliver Feijoada

At Room Temperature

Let the feijoada cool no longer than 1 hour at room temperature before refrigerating or freezing.

In the Fridge

Store in an airtight container for up to 3 days. The flavors deepen beautifully overnight.

In the Freezer

Portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

• Stovetop: Gently reheat in a pan over low heat, stirring occasionally.
• Microwave: Heat covered on medium for 2–3 minutes, stirring halfway.
• Oven: Reheat at 180°C/350°F, covered with foil, for about 5–8 minutes.

Nutrition Facts (per serving)

• Calories: 450 kcal
• Carbs: 60 g
• Protein: 18 g
• Fat: 15 g
• Sugar: 8 g
• Fibre: 12 g
• Sodium: 800 mg

Let’s Answer a Few Questions! (FAQs)

Can I make this feijoada vegan?
Totally! It already is—just skip the yogurt or use a plant-based one.

What if I don’t have black beans?
You can sub with kidney or pinto beans, though black beans give the most authentic flavor.

How do I know when the okra is done?
It should be soft but not slimy. Slice thin and cook until tender.

Can I use white rice instead?
Sure! Brown rice adds nuttiness, but white rice works just as well.

Does it freeze well?
Absolutely—it’s perfect for batch cooking and tastes even better after freezing.

Try More Recipes:

• Jamie Oliver Chicken And Mushroom Puff Pie
• Jamie Oliver Turkey Curry
• Jamie Oliver Fish Tacos