 Feijoada à transmontana | |
| Type | Stew |
|---|---|
| Place of origin | Portugal[1][2] |
| Main ingredients | beans,beef,pork |
Feijoada (European Portuguese:[fɐjˈʒwaðɐ],Brazilian Portuguese:[fejʒuˈadɐ]; fromfeijão, 'bean') is the name for varieties ofbeanstew withbeef orpork[3][4] prepared in thePortuguese-speaking world.[5][6][7]
Feijoada is a common name given to dishes from Portuguese-speaking countries such asPortugal,Brazil,Angola,East Timor,Mozambique, andMacau, where it is made from a mixture of meat and white, black, or red beans, usually accompanied by rice.
Meat (pork) stew with vegetables can be traced toancient Roman cuisine.[8] The dish spread with theRoman Empire and gave rise to dishes such as the Frenchcassoulet, the Milanesecassoeula, the Romanianfasole cu cârnați, thefabada asturiana from Northwestern Spain, the Spanishcocido madrileño andolla podrida, and the feijoada ofMinho Province in Northern Portugal.[8][9]
The creation and name offeijoada are related to Portuguese ways of making it, from the regions ofEstremadura,Beiras,Trás-os-Montes andAlto Douro, which mix various types of beans - except black beans (of American origin) - sausages, ears and pigs' feet.[10]
The Portuguese version offeijoada 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 orfarinheira can be added.[10]
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