Derived from the word feijao, meaning ‘beans’, this hearty stew introduced by the Portuguese in the mid-1500s, bears some similarity to a French cassoulet.
Over the decades, this national dish of Brazil has evolved to include sun-dried and smoked meats, as well as the traditional salted pork offcuts and an array of side dishes such as flavoured rice, collard greens and fresh oranges, and slow roasted vegetables.
Feijoada is a scrumptious Brazilian meat and black bean stew that’s perfect for the slow cooker. The long slow simmer gets the meat super tender and melds all the wonderful flavors.
If you like a meaty dish, you might think feijoada (pronounced fey-zhoo-ah-dah) is about the most delicious thing on the planet!
Feijoada is a hearty stew of beans and a variety of meats, braised with onions, garlic and spices until everything is meltingly tender. It’s extremely popular in Brazil through Portuguese descent. Some rightly consider it the national dish.
I often like to mix and match the Brazilian, Portuguese & Goan version of this star creating an infusion of sorts, bursting with flavour & true to the essence of being a world class Feijoada.
Style this up for a Sunday brunch when paired with a Brown Onion & Cashew Pulao and a slow roasted side of Carrots & Potatoes.
If you try this recipe & my twisted confusion of sorts, I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!
J A S O N
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