Dish · brazilian
Feijoada
Black beans are simmered for hours with pork belly, smoked sausage, and bacon until the pot turns thick and dark, served with rice, orange slices, and collard greens.
Where it comes from
Feijoada developed in Brazil as a way to stretch cheap cuts and offal with dried beans over a slow cook; its exact origins among enslaved cooks or older Portuguese bean stews are disputed.
What cooks argue about
Cooks argue over which cuts belong: purists keep it to pork belly, sausage, and trotters for a cleaner pot, while others add ears, tails, and offal for a heavier, funkier result.
Versions
Nobody has published a feijoada here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
black beans
bacon
bay leaf fresh
orange