Discover Brazil: Feijoada
- Christel Weltzin
- Aug 21, 2020
- 6 min read
History
Feijoada is the national dish of Brazil and is often referred to as Brazilian soul food. The name comes from one of the main components of the dish: feijão which means beans in Portuguese.
The origin of this dish has some disputes with the legend being that feijoada is a truly Brazilian dish made by slaves who had to eat their owner’s leftovers; this concoction was made from their scraps. However, there is no evidence to back this theory up and scholars think this may be a modern advertising technique instead.
The other idea is that feijoada originated in Northern Portugal and was brought over when Brazil was being colonized. This would make the most sense as the Poturguese have their own variation of this dish as well as the dish’s name originates from their language.
In Portugal, this dish most likely derived from a typical Roman Empire meal: a stew of meat and vegetables. The Romans would bring this tradition to each colony. This type of meal can be seen all throughout the Mediterranean and parts of Europe as a result of this. For example, France has cassoulet, Spain has fabada asturiana, and Romania has fasole cu cârnați. All of these dishes are types of rich bean and meat stews. Even other regions not colonized by the Roman Empire have versions of meals similar to this which may stem from this influence as well.
Regardless of its origin, feijoada is one of the only dishes to be made and eaten across the length of the country as Brazilian cuisine is highly regional. In the north, there is a large native influence where cassava and fish are heavily used. In the northeast, there is a large influence of African cuisine as this region has had the most history with slavery. The southern region has a heavy Italian influence and slight German influence. Lastly, the southeast region has dishes linked to the Bandeirantes (bandits) who fancied corn, beans, and pork.
What is Feijoada?
Feijoada is a hearty stew traditionally made of black beans and pork in Brazil. In other regions like Portugal, this dish is made with white beans as that is what is popular and easily accessible in Europe. The main Brazilian influence taking on this dish is the use of the black beans which is the most popular. However, some regions prefer brown or red beans instead which still sets it apart from the European variations. Feijoada is often referred to as “peasant food” since the ingredients are cheap, easily accessible, and simple. That means the dish is not seen in fine dining restaurants but in local eateries.
As mentioned previously, the Brazilian cuisine is very regional, meaning there are many different ways to make feijoada. The meat used is a matter of preference. Usually, the pork used is just what people currently have on hand or what they have to spare. This goes for the sausages as well. However, I did notice a trend throughout my research: feijoada is typically made with a salted meat or sausage, a smoked meat or sausage, and some type of fresh pork whether it be the hock, ears, tails, ribs, or shoulder. Besides the staple pork and beans, feijoada is left to the creator’s imagination. In some regions, carrots, kale, and potatoes are added while in other regions tomatoes are added. This dish is delicious no matter how it is made.
Feijoada is a celebratory dish and is typically eaten on Saturday afternoons or as a Sunday lunch. It is meant to be consumed leisurely throughout the day and not all at once. Certain regions serve the dish on Wednesdays and Fridays in restaurants as well. A dish like this is often consumed during an extended family get together over an event like a soccer game. Although the dish can be eaten whenever or however, these are the times it is typically consumed.
Common sides to feijoada are Brazilian rice (rice simmered in a sauté of garlic and onions), fried plantains, couve (stir-fried, chopped collard greens and kale), farofa (a crumbled topping made of toasted cassava flour and bacon), vinaigrette (tomatoes, onions, and parsley) and orange slices. Orange and the couve help with digestion, iron absorption, and cuts the heaviness and richness of the dish.
About this Dish
Feijoada is truly a savory and comforting dish. It is no wonder why it is referred to as Brazilian soul food and compared to American soul food. The taste is rich, warm, and meaty. There is no dull bite and each mouthful is loaded with an explosion of flavor. The dish only gets better when eaten with its common sides like orange, collard greens, and rice. I would highly recommend making these sides and trying them as a complete meal for the most traditional and flavorful experience.
My version of this dish is a quick and easy version that still packs a ton of taste. I used boneless pork ribs, but any meat would work. Even shredded chicken could be used for a lighter and healthier interpretation. My vegan adaptation uses a zesty andouille Tofurky sausage and soy chorizo to bring huge amounts of spice and flavor to the dish.
Feijoada
A hearty black bean and pork stew.
Notes
This makes 6-8 servings and takes about 1.5 hours to make.
*You can use dry black beans and soak them overnight or dry black beans and baking soda if you do not wish to soak them. The water amount would need to be increased and the cooking time would increase by a few hours.
Ingredients
1 slice of thick cut bacon, diced
~1lb of pork meat of choice (I used boneless pork ribs) cut into 1-inch chunks
1/4 medium onion, diced
2 cloves of garlic, minced
1 link of andouille sausage cut into pieces (I used chicken andouille)
1 link of chorizo cut into chunks (I used Spanish styled chorizo)
2.5 cups of canned black beans, drained and rinsed*
2 cups water
5 bay leaves
Oil (any kind)
Salt and pepper to taste
Start by cooking the diced bacon in a large pot over medium heat. Cook until the fat has rendered, and the bits of bacon are crispy. Once cooked, remove from pan, and set aside for later.
Now, brown the pork meat by sautéing it over medium heat. If needed, add some oil. This is a good time to sprinkle some pepper for seasoning. Once the outsides of the pork chunks are browned, remove them from the pan and set aside for later.
Add the onion to the pot and sauté until it is tender.
Add all of the meats (bacon, pork, and sausages) and the garlic. Sauté for a few minutes. Add pepper and salt to taste.
Add the black beans, water, and bay leaves. Allow this mixture to simmer for about 1 hour or until the desired consistency has been reached.
Scoop over Brazilian rice, top with some orange, and enjoy!
Vegan Feijoada
A hearty black bean and meat substitute stew.
Notes
This makes 6-8 servings and takes about 1 hour to make.
*You can use dry black beans and soak them overnight or dry black beans and baking soda if you do not wish to soak them. The water amount would need to be increased and the cooking time would increase by a few hours.
Ingredients
1/4 medium onion, diced
2 cloves of garlic, minced
2 links of zesty Tofurky andouille sausage cut into pieces
1/2 link of soy chorizo
2.5 cups of black beans, drained and rinsed*
2 cups water
5 bay leaves
Oil (any kind)
Salt and pepper to taste
Sauté the onion in a large pot over medium heat with a splash of oil. Cook until tender and translucent.
Add all of the meat substitutes (andouille and chorizo) and the garlic. Sauté for a few minutes. Add pepper and salt to taste.
Add the black beans, water, and bay leaves. Allow this mixture to simmer for about 30 minutes or until the desired consistency has been reached.
Scoop over Brazilian rice, top with some orange, and enjoy!
Nutrition
Traditional feijoada is not typically as healthy as I would like, but with some leaner meat substitutions, the dish comes out to be a balanced meal. The beans give a huge amount of protein along with the meat while keeping the carb count lower. Through the addition of sides like the rice, collard greens, kale, and orange, this can be a complete meal that is delicious and filling.
Meat Feijoada Nutrition (Based on 8 servings per recipe)
Vegan Feijoada Nutrition (based on 8 servings per recipe)
Thank you for reading! I hope you enjoyed this post and recipe! :)
Comments