Feijoada à transmontana
| |
| Type | Stew |
|---|---|
| Place of origin | Portugal[1] |
| Main ingredients | beans, beef, pork |
Feijoada (Portuguese pronunciation: [fejʒuˈadɐ]) is a stewofbeans with beef and pork. The name feijoada is derived from feijão, 'bean' in Portuguese.[2] Varieties are prepared in the Portuguese-speaking world.[3][4][5] The basic ingredients of feijoada are beans and fresh pork[6] or beef.
Feijoada is a common name given to dishes from Portuguese-speaking countries such as Portugal, Brazil, Angola, East Timor, Mozambique, and Macau, 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 to ancient Roman cuisine.[7] The dish spread with the Roman Empire and gave rise to dishes such as the French cassoulet, the Milanese cassoeula, the Romanian fasole cu cârnați, the fabada asturiana from Northwestern Spain, the Spanish cocido madrileño and olla podrida, and the feijoada of Minho Province in Northern Portugal.[7][8]
The creation and name of feijoada are related to Portuguese ways of making it, from the regions of Estremadura, Beiras, Trás-os-Montes and Alto Douro, which mix various types of beans - except black beans (of American origin) - sausages, ears and pigs' feet.[9]
The Portuguese version of feijoada 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 sausageorfarinheira can be added.[9]
{{cite web}}: CS1 maint: archived copy as title (link)
