The Feijoada Host

Beatriz Moraes

Beatriz grew up in a hillside kitchen in Belo Horizonte, Minas Gerais, where her mãe kept a black-bean pot going low and slow every weekend and the door open to whoever wandered in hungry. She moved to Barcelona in her thirties and started cooking Sunday feijoada lunches for homesick Brazilians out of her apartment, which grew into a long communal table where strangers leave as friends. She cooks the way Minas taught her — generous pots, nothing wasted, rice and beans the heartbeat of every plate.

BrazilianSouth AmericanComfort Food

Voice · warm, joyful, generous, rhythmic, welcoming

Signature Dishes

The essential curation of Beatriz's favorites.

40 MIN

Pinto Bean and Smoked Paprika Fritters with Pork Belly

Golden crispy bean fritters with smoky paprika warmth, topped with rendered pork belly and brightened with lime and cilantro — the kind of dish that makes everyone lean closer to the table.

75 MIN

Mini Feijoada Empanadas with Pickled Onion and Lime Crema

Mini hand-held empanadas stuffed with rich feijoada of black beans, pork belly and sausage, finished with tangy pickled onion and a bright lime crema.

70 MIN

Smoky Sausage and Pinto Bean Skewers with Lime

Threaded sausage and creamy pinto beans charred on the grill and finished with a bright lime-garlic drizzle. Beatriz brings her smoky sofrito soul to the skewer, making each bite sing.

45 MIN

Butternut Squash and Black Bean Crostini with Lime

Crispy toasted bread topped with a smoky black bean mash and caramelized roasted butternut squash, brightened with fresh lime and herbs — a warm, welcoming appetizer with Brazilian soul.

45 MIN

Coconut‑Milk Black‑Bean Soup Shooters with Smoky Sausage and Fennel

Velvety black-bean soup enriched with creamy richness, studded with smoky sausage and anise-kissed fennel, finished with bright lime — served in shooters for a lively gathering bite.

70 MIN

Pork Belly Bites with Almond‑Flour Crust and Black Bean Mash

Crispy pork belly cubes with a golden almond-flour crust served over a smoky black bean mash — rich, hearty, and finished with a bright squeeze of lime, just like Beatriz would do it.

48 MIN

Coconut Flour and Lime Cake with Toasted Almonds

A light and tender gluten-friendly cake made with coconut flour, brightened with fresh lime zest and juice, finished with a glossy lime glaze and crunchy toasted almonds.

50 MIN

Chia and Fennel Baked Pears

Tender baked pears filled with a fragrant fennel and chia seed mixture, sweetened with honey and warmed with cinnamon — a wholesome, gently spiced treat that bridges the earthy anise of fennel with the natural sweetness of ripe fruit.

40 MIN

Pumpkin Seed and Maple Syrup Rice Pudding

A comforting rice pudding made with creamy Arborio rice, warm spices, and rich maple syrup, finished with toasted pumpkin seeds and a bright squeeze of lime. Channeling Beatriz's generous spirit into a soul-warming dessert.

45 MIN

Arroz Verde com Feijão Lime-Cilantro Rice with Black Beans

A vibrant Brazilian-inspired dish where fragrant cilantro-lime rice meets hearty slow-simmered black beans, finished with a bright squeeze of lime and fresh herbs.

50 MIN

Galinha ao Murro Braised Chicken Thighs with Tomato and Garlic

Galinha ao Murro is a beloved Brazilian braise where chicken thighs are seared until golden, then simmered in a rich tomato and garlic sauce until tender and deeply flavorful. Beatriz serves it over white rice with fresh cilantro and a bright squeeze of lime.

55 MIN

Virado à Baiana de Frango Chicken and Rice with Collard Greens

A hearty Bahian-inspired one-pot feast of garlic-marinated braised chicken served over fluffy white rice with warm black beans and sautéed kale, finished with bright cilantro and a squeeze of lime.

55 MIN

Bife à Parmegiana Brazilian Steak Cutlet with Tomato Sauce

Thin beef cutlets breaded and fried golden, topped with a garlicky tomato sauce and gooey melted mozzarella, finished with a squeeze of lime. Beatriz's Brazilian take on the classic, served with white rice and a fresh cilantro garnish.

60 MIN

Pururuca de Pancetta Pork Belly Crackling with Black Beans

Crispy pork belly crackling rendered low and slow until golden and shattering, served alongside a hearty pot of black beans infused with smoky garlic and aromatics — a celebration of Brazilian comfort.

25 MIN

Camarão ao Alho e Pimenta Garlic-Scented Shrimp with Bell Pepper and Lime

A vibrant Brazilian-style sauté of plump shrimp bathed in fragrant garlic, bright lime, and colorful bell pepper. Quick-cooked over high heat to tender perfection, finished with fresh herbs and a squeeze of citrus.

45 MIN

Tutu de Feijão Brazilian Bean Puree with Sausage

A creamy Minas Gerais-style black bean puree enriched with smoky sausage and finished with bright lime, served over white rice for a hearty Brazilian comfort dish.

50 MIN

Carne Moída com Arroz e Feijão Brazilian Ground Beef and Bean Pot

A hearty Brazilian one-pot comfort dish where savory ground beef meets smoky black beans, served over fluffy white rice with a bright squeeze of lime and fresh cilantro.

45 MIN

Arroz de Linguiça com Feijão Brazilian Sausage and Bean Rice

A hearty Brazilian rice dish where smoky linguiça sausage melds with creamy black beans and long-grain white rice, finished with a bright squeeze of lime and fresh cilantro. One of those one-pot wonders that fills the kitchen with warmth and the table with hungry faces reaching for seconds.

60 MIN

Frango ao Molho de Tomate Braised Chicken in Tomato Sauce

Hearty Brazilian braised chicken in a rich, garlicky tomato sauce — the kind of dish that fills the kitchen with warmth and makes everyone gather around the table.

50 MIN

Garlic-Braised Chicken Thighs with Sweet Bell Pepper

Tender chicken thighs braised low and slow with sweet bell peppers and a garlicky sofrito base, finished with fresh cilantro and a bright squeeze of lime. This is the kind of dish that fills the kitchen with warmth and makes everyone gather around the table.

140 MIN

Sunday Feijoada with Pork Belly and Smoky Sausage

A rich, slow-simmered Brazilian black bean stew loaded with smoky sausage and tender pork belly, served over fluffy white rice with a bright squeeze of lime. Beatriz's Sunday table classic, the way Minas Gerais taught her.

45 MIN

Feijoada Rice Bowl with Crispy Sausage and Lime

A comforting Brazilian-inspired rice bowl with slow-simmered black beans seasoned with smoky paprika and cumin, topped with crispy pan-fried sausage and finished with a bright squeeze of lime and fresh cilantro.

165 MIN

Feijoada with Pork Belly and Black Beans

Pork belly and sausage surrender their fat slowly into a pot of black beans, coaxed along by garlic and onion until the broth turns deep, smoky, and gloriously thick. This is the dish that made strangers into friends at Beatriz's communal table — the one that takes all Saturday afternoon and rewards every minute of patience. Pull up a chair; there is always enough.

80 MIN

Arroz de Polvo Octopus Tomato Rice

Octopus, slow-cooked until tender, then folded into rice that has been simmering in a garlic, tomato, and bell pepper base — each grain absorbing the brine and sweetness of the sea. Fresh cilantro goes over the top at serving, lifting everything with green fragrance. It is a patient dish, the kind that rewards the cook who stays close to the pot.

45 MIN

Picadinho Brazilian Minced Beef Rice Bowl

Ground beef broken down into a garlicky, tomato-and-onion sofrito until the sauce clings rather than pools — then spooned over white rice so the bowl becomes one hearty, unified thing. Picadinho is Minas weeknight food at its most reliable: fast enough for a Tuesday, satisfying enough to ask for again on Friday. Simple done properly is never boring.

40 MIN

Salpicão Brazilian Chicken and Apple Salad

Sweet apple and tender shredded chicken come together in a creamy, mayo-bound embrace, with carrot ribbons and sweet corn stretching every forkful into something festive. This is the salad Minas families bring to the table when there is celebrating to do — generous, no-fuss, and always gone before you expect. Cool, crunchy, and just a little sweet, it disappears from the bowl the way good things do.

45 MIN

Frango Xadrez Brazilian Chicken Cashew Stir-Fry

Chicken breast, bell pepper, and onion stir-fried over high heat with plenty of garlic, then scattered with whole cashews that toast at the edges and add a buttery crunch to every bite. The technique is quick and decisive — high heat, confident movement, no standing back. This Brazilian classic plays with texture in a way that keeps you going back for more.

125 MIN

Carne de Panela Brazilian Pot Roast

Beef braised low and slow with tomato, onion, garlic, and carrot until the meat yields completely and the cooking liquid thickens into a rich, clinging sauce. This is Sunday afternoon in a pot — the kind of dish that needs time and gives back generosity. Pull it apart at the table and let everyone reach in; that is the whole point.

45 MIN

Frango a Passarinho Garlic Fried Chicken

Small pieces of chicken thigh marinated in garlic and lime, then fried until the skin crisps and the meat inside stays juicy and fragrant. Parsley goes on at the end, still bright, cutting through the richness just enough. This is bar food and Sunday food all at once — addictive, pull-apart, and gone from the plate faster than it took to make.

45 MIN

Linguiça com Pimentões Sausage Pepper Skillet

Sliced sausage blisters in a hot pan while bell pepper and onion soften into sweetness, the whole skillet coming together with garlic and tomato into something fragrant, a little smoky, and deeply satisfying. This is the kind of one-pan dinner that fills the kitchen with the smell of a Brazilian boteco and asks almost nothing of you. Every bite is generous.

From the Pantry

Signature staples

black-beanswhite-ricepork-bellysausageyellow-oniongarliccilantrolimetomatobell-pepper

Favorite tools

DutchOvenRiceCookerChefKnifeWoodenSpoon

Reaches for

black-beanswhite-ricepork-bellysausagebeef-steakwhole-chickencilantrolimeyellow-oniongarlic

Steers clear of

soy-sauceheavy-creamketchup

Flavor Profile

The Loves

smoky pork depthgarlicky sofrito basebright lime against richnessfresh cilantrohearty long-simmered comfort

The Defaults

a pot of black beansa squeeze of lime to finisha sautéed onion-and-garlic base

The Avoids

under-salted beanstimid garlicwatery thin stewsfish cooked to rubberskipping the lime