This dish, a bean and meat stew, has its origins in slave era Brazil. During this time, the slaves were given the worst cuts of meat, so in order to make them taste better, they simmered the meat in beans and spices for hours. Ironically, the food of the slaves became popular with the wealthy landowners, and over time became the national dish.

Feijoada can have many different cuts of meat (some may have ten or more separate cuts!), but is often made with pork, beef, and sausages. Feijoada is eaten with rice, the Brazilian equivalent of collard greens, and farofa, cassava flour (pictured above, left). Sometimes, oranges are also eaten with feijoada. It is usually served at lunchtime and is a popular weekend dish, since it takes so long to make.

To learn how to make feijoada, check out:
Cooking.com Recipe
Globo’s 65 Different Feijoada Recipes
Food & Wine.com Recipe
About.com Recipe
Tudogostoso.com Recipe
Bomgarfo.com Recipe