Feijoada
Template:Short description Template:About Template:Infobox food Feijoada (Template:IPA, Template:IPA; from Template:Lang, 'bean') is the name for varieties of bean stew with beef or pork<ref name="brown-culturetrip">Template:Cite news</ref><ref name="Bayor">Multicultural America: An Encyclopedia of the Newest Americans - Google Books p. 180.</ref> prepared in the Portuguese-speaking world.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="ModernBrazil">Template:Cite book</ref>
Feijoada is a common name given to dishes from Portuguese-speaking countries such as Portugal, Brazil, Angola, East Timor, Mozambique, and Macau, where it is made from a mixture of meat and white, black, or red beans, usually accompanied by rice.
History
Meat (pork) stew with vegetables can be traced to ancient Roman cuisine.<ref name="Super Interessante">Template:Cite web</ref> The dish spread with the Roman Empire and gave rise to dishes such as the French cassoulet, the Milanese cassoeula, the Romanian fasole cu cârnați, the fabada asturiana from Northwestern Spain, the Spanish cocido madrileño and olla podrida, and the feijoada of Minho Province in Northern Portugal.<ref name="Super Interessante" /><ref>Template:Cite web</ref>
The creation and name of feijoada are related to Portuguese ways of making it, from the regions of Estremadura, Beiras, Trás-os-Montes and Alto Douro, which mix various types of beans - except black beans (of American origin) - sausages, ears and pigs' feet.<ref name=":0">Template:Cite web</ref>
The Portuguese version of feijoada originates mainly in the north of the country, where it is cooked with white beans in the northwest (Minho and Douro) or red beans in the northeast (Trás-os-Montes), and usually also includes other vegetables (tomatoes, carrots or kale) along with pork or beef, to which chorizo, blood sausage or farinheira can be added.<ref name=":0" />
Regional variations
Brazil
Gallery
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Seafood feijoada
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Feijoada à timorense
