Feijoada

Feijoada is a bean stew with meat and pork. The term feijoada is derived from the Portuguese word feijo, which means "bean." With minor changes, it is extensively cooked across the Portuguese-speaking globe.

The primary components of feijoada are beans and fresh pork or beef. It is often cooked with black beans in Brazil (feijoada à brasileira). The stew is best made in a thick clay pot over low heat. It is typically served with rice and a variety of sausages, including chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Feijoada is a substantial bean stew made with either beef, pig, or both. It's made using a tomato and onion base and then cooked until it's velvety smooth. It's usually made with ham hock, chouriço sausage, and occasionally trotters and feet, tripe (also known as dobrada), and other offal. Richness from the fat and gelatine, as well as a robust meaty flavor, are provided by these components. There are also seafood versions, such as clams, calamari, and prawns. It goes well with rice or xima and is a favorite for Sunday lunch since it gives you ample time to digest before going to bed.