Feijoada (Brazilian dish): Difference between revisions

Feijoada
	Brazilian-style feijoada with a variety of side dishes: rice, fried cassava, pork rinds, oranges, caipirinha, etc.
Alternative names	Brazilian feijoada, feijoada à brasileira
Type	Stew
Course	Main course
Place of origin	Brazil
Main ingredients	Black beans
Ingredients generally used	Pork, beef
Similar dishes	Feijoada
	Media: Feijoada;

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Feijoada or feijoada à brasileira (lit. Portuguese for "Brazilian-style feijoada") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with farofa, white rice, sautéed kale, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine.

The first known mention of "feijoada à brasileira" was in Recife, Pernambuco, in 1827.^[1]

Feijoada is a common name given to dishes from Portuguese-speaking countries such as Portugal, Brazil, Angola, Mozambique, and Macau, where it is made from a mixture of white or red beans and meat, usually accompanied by rice. The Brazilian version of the delicacy is probably an adaptation of the Portuguese stew which originated in the north of this country.

Many modern variants of the dish are based on feijoada recipes popularized in the Brazilian regions of Rio de Janeiro, São Paulo, Recife, and Salvador. In Brazil, feijoada is considered a national dish.

First documented in Recife, State of Pernambuco, feijoada has been described as a national dish of Brazil, especially of Rio de Janeiro, as other parts of Brazil have other regional dishes.^[2]^[3] The Brazilian version of feijoada (feijoada completa)^[4] is prepared with black beans,^[5] a variety of salted pork or beef products, such as pork^[5] trimmings (ears, tail, feet),^[5] bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by black bean and meat stew flavors. It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as couve, a side dish of stir-fried, chopped collard greens, and a crumbly topping called farofa, made of manioc flour.

As a celebratory dish, feijoada is traditionally served on Saturday afternoons or Sunday lunch and intended to be a leisurely midday meal. It is meant to be enjoyed throughout the day and not eaten under rushed circumstances. The meal is usually eaten among extended family and paired with an event like watching a football match or other social event. Because of the dish's heavy ingredients and rich flavors, feijoada is viewed as Brazilian soul food. In the city of São Paulo, feijoada is a typical dish in working-class restaurants on Wednesdays and Saturdays, mainly in the commercial area. In Rio de Janeiro, restaurants traditionally serve it on Fridays.^[6] The dish is normally served with a choice among a selection of meats, e.g. pork, bacon, pig ears, pig feet, to fulfill the customer's needs. Other variations of feijoada also exist, such as low fat or vegetarian versions.^[7]

Origin

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.^[8]

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 sausage or farinheira can be added.^[8]

History

In Brazil, the first mention of the dish dates back to the beginning of the 19th century in an advertisement published in no. 47 of the Diário de Pernambuco, in the city of Recife, on March 2, 1827, stating that at the Locanda da Águia d'Ouro, in das Cruzes Street, on Thursdays "excellent Brazilian-style feijoada would be served, all for a comfortable price."^[9]^[10]

On August 7, 1833, also in Recife, the advertisement for the newly opened Hôtel Théatre, published in the Diário de Pernambuco, stated that "Feijoada à brasileira" would be served on Thursdays.^[9]^[11]

On March 3, 1840, still in the Diário de Pernambuco, Father Carapuceiro published an article in which he said:^[10]

In families where true gastronomy is unknown, where they have gatherings, it is usual and common practice to convert the leftovers of the previous day's dinner into feijoada, which they call 'the burial of the bones' [...] Leftover turkey, roast suckling pigs, bacon and ham cutouts are thrown into a large pot or cauldron, as well as a good few pieces of dried meat, known as ceará, all mixed with the indispensable beans: everything is reduced to a grease!^[12]

In 1848, the same Recife newspaper announced the sale of "bacon meat, suitable for feijoadas, at 80 réis a pound". On January 6, 1849, the Jornal do Commercio, from Rio de Janeiro, announced that the newly installed "Novo Café do Commércio" restaurant, next to the "Fama do Café com Leite" bar, would serve "A Bella Feijoada à Brazilleira" every Tuesday and Thursday, at the request of many customers.

On page two of the October 1st, 1860 edition of the Ceará newspaper D. Pedro II, in a pamphlet entitled "Amor d'um Escravo", Oscar Comettant describes feijoada as follows: "This food consists of salted meat, dried in the sun, black beans, small but very good, bacon, and to combine everything, a very coarse flour, which is made from the cassava root. From the mixture of these ingredients, a kind of dark porridge is formed, which looks disgusting but has a very pleasant taste. Feijoada (that is what that mixture is called) is the important dish of every modest dinner in Brazil: it is the meat pot [a reference to the French pot-au-feu] among us, and the puchero in Spain."^[9]

There is also a receipt for a purchase by the Imperial Household, dated April 30, 1889, from a butcher in the city of Petrópolis, in the state of Rio de Janeiro, which shows that green meat, veal, mutton, pork, sausage, blood sausage, liver, kidneys, tongue, brains, offal, and tripe sauces were consumed. This proves that it was not only slaves who ate these ingredients and that they were considered delicacies. In 1817, Jean-Baptiste Debret already reported on the regulation of the profession of "tripeiro" ("triper") in the city of Rio de Janeiro, who were street vendors who obtained these animal parts from cattle and pig slaughterhouses. Debret also reports that the brains went to hospitals and that the liver, heart, and guts (of cows, oxen, and pigs) were used to make angu (a type of porridge), which was commonly sold by female slaves or freedwomen in the city's squares and streets. This practice gave rise to what in Rio de Janeiro is known as "angu à baiana", mainly because it contains dendê oil (palm oil).

The most widespread popular legend about the origin of feijoada is that the masters gave their slaves the "leftovers" of the pigs when they were being slaughtered. Cooking these ingredients with beans and water gave rise to the recipe. This version, however, is not supported either by culinary tradition or by the slightest historical research. For example, pig's feet were part of Portuguese eating habits, judging by Camilo Castelo Branco's novel A Brasileira de Prazins, published in 1882, where it reads: "[...] he preferred the butter of his country, like veal, and the loin of the pig in Portuguese sausages, and the pig's foot in Portuguese tripe."^[13] According to historian Carlos Augusto Ditadi, in an article published in Gula magazine in May 1998, this myth is born of modern folklore, in a romanticized vision of the social and cultural relations of slavery in Brazil.

Characteristics

The feijoada completa ("complete feijoada"), as it is known, accompanied by rice, sliced oranges, sautéed kale and farofa, was very popular at the Rio de Janeiro restaurant G. Lobo, which was located at 135 General Câmara Street in downtown Rio de Janeiro. The establishment, founded at the end of the 19th century, but disappeared in 1905 with the widening of Uruguaiana Street.^[14]

In his books Baú de Ossos and Chão de Ferro, Pedro Nava describes G. Lobo's feijoada, praising the one prepared by Mestre Lobo. The contemporary recipe would have migrated from the kitchen of the G. Lobo's kitchen to the whole country. But Pedro Nava points out that it is (...) "rather the venerable evolution of Latin dishes".

(...) It can't be said to have been a spontaneous creation. Rather, it is the venerable evolution of Latin dishes such as the French cassoulet - a white bean ragù with goose, duck or mutton meat - which requires a stoneware pot - cassole - to be prepared."

The feijoada, in any case, became popular among all social strata in Brazil, always in a spirit of festivity and celebration, far from recalling scarcity. Those prepared at the end of the 19th century and beginning of the 20th century in Rio de Janeiro by the Bahian woman Tia Ciata were famous.

Typical *feijoada* accompanied by rice, sautéed kale and *farofa*.

And earlier, the writer Joaquim José de França Júnior, in a text from 1867, fictitiously describes a picnic in the Cadeia Velha field, where a feijoada was served with "(...) loin, pig's head, tripe, mocotós, Rio Grande tongue, ham, dried meat, paio, bacon, sausages (...)", and, in 1878, he describes a feijoada in Paquetá: "The word feijoada, whose origin is lost in the night of the times of El-Rei Our Lord, does not always designate the same thing. In the common sense, feijoada is the appetizing and succulent delicacy of our ancestors, the bulwark of the poor man's table, the ephemeral whim of the rich man's banquet, the essentially national dish, like Martins Pena's theater, and the thrush of Gonçalves Dias' heartfelt poetry. In the figurative sense, the word refers to a patuscada, that is, 'a function among friends held in a remote or inconspicuous place."^[15]

The dish has spread throughout the country as the most representative recipe of Brazilian cuisine. Revised, expanded, and enriched, feijoada is no longer just a dish. Today, as Câmara Cascudo also noted, it is a complete meal.

In Pernambuco, where it was first described and used, it was modified over time because Pernambucans prefer brown beans to black beans. This modified dish is called Feijoada pernambucana.^[16]^[17]

Origins

Meat (pork) stew with vegetables can be traced to ancient Roman cuisine.^[18] 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.^[18]^[19]

Black beans were domesticated by indigenous peoples in the Americas.^[20] Cheap and easy to cultivate, they became a staple among European settlers in Brazil. Both the upper classes and the poor ate black beans, but the upper classes particularly enjoyed them with an assortment of meat and vegetables, similar to feijoada. In contrast, the poor and enslaved usually ate a mixture of black beans and manioc flour.^[21]

The culinary historian Jessica B. Harris has compared Feijoada to American soul food. She has also linked the use of mixed meats, slow-cooking, and the accompaniment of collard greens to the traditions of enslaved African people.^[22]

Regional variations

The type of bean used in feijoada varies by region. While in the southeast, including Rio de Janeiro and Minas Gerais, feijoada is typically prepared with black beans, in Bahia, Sergipe and Goiás brown or red beans are more commonly used.^[22]^[23]

In most of Brazil, feijoada consists of only beans and meat, but in Bahia and Sergipe it is common to add vegetables including plantains, kale, potatoes, carrots, cabbage, and pumpkins, usually near the end of the cooking process, when they are cooked from beneath by the vapors of the stew.^[23]

In popular culture

Chico Buarque's 1978 album contains a song called "Feijoada Completa". The song's lyrics describe the ingredients, the method of preparation, and a typical way in which feijoada is consumed.^[24]

Feijoada was featured on the Netflix TV series Street Food volume 2, which focused on Latin American street foods.^[25]

References

^ "A feijoada foi mesmo criada pelos escravos?". Superinteressante. Retrieved 5 June 2017.
^ "A feijoada não é invenção brasileira" (in Portuguese). Superinteressante. Retrieved 26 June 2017.
^ "O Carapuceiro (jornal)" (in Portuguese). Fundaj. Retrieved 26 June 2017.
^ "Feijoada completa". Encyclopedia Britannica. Retrieved 17 December 2020.
^ ^a ^b ^c Cite error: The named reference Bayor was invoked but never defined (see the help page).
^ Hinchberger, Bill (2014). National Geographic Traveler: Brazil. National Geographic Society. p. viii. ISBN 9781426211645. national dish of Brazil black beans pork Friday.
^ Fajans, Jane (2013-07-18). Brazilian Food: Race, Class and Identity in Regional Cuisines. A&C Black. ISBN 9780857850430.
^ ^a ^b "Feijoada nasceu em Portugal, mas foi no Brasil que virou paixão culinária". www.uol.com.br (in Brazilian Portuguese). Retrieved 2023-09-05.
^ ^a ^b ^c Newspaper accessed at the periodical library Hemeroteca Digital.
^ ^a ^b Paulo Goethe (2 May 2016). "O padre que perdeu para a feijoada". Diario de Pernambuco. Retrieved 12 April 2023.
^ "A feijoada não é invenção brasileira". Superinteressante. Retrieved 3 March 2017.
^ Gaspar, Lúcia. O Carapuceiro. Pesquisa Escolar On-Line, Fundação Joaquim Nabuco, Recife. Retrieved on 26 October 2009.
^ Camilo Castelo Branco, A Brasileira de Prazins, Chapter VI.
^ Itamaraty. "Feijoada: breve história de uma instituição comestível" (PDF). Archived from the original (PDF) on 3 September 2013. Retrieved 4 July 2017.
^ Gazeta de Notícias, November 28, 1877, p. 1, pamphlet entitled "Feijoadas", accessed at Hemeroteca Digital.
^ "Feijoada pernambucana: menos feijão, mais legumes". Mulher na real. Retrieved 12 April 2023.
^ "Feijoada Pernambucana". Retrieved 12 April 2023.
^ ^a ^b "A feijoada não é invenção brasileira. Todo mundo acha que os inventores foram os escravos. Mas o prato já era apreciado na Europa desde os tempos do Império Romano". Super Interessante. Retrieved 10 September 2016.
^ "O mito da feijoada, cuja real origem é lusitana". UOL educação. Retrieved 10 September 2016.
^ Bitocchi, Elena; Rau, Domenico; Bellucci, Elisa; Rodriguez, Monica; Murgia, Maria L.; Gioia, Tania; Santo, Debora; Nanni, Laura; Attene, Giovanna (2017-05-08). "Beans (Phaseolus ssp.) as a Model for Understanding Crop Evolution". Frontiers in Plant Science. 8: 722. doi:10.3389/fpls.2017.00722. ISSN 1664-462X. PMC 5420584. PMID 28533789.
^ Elias, Rodrigo. "Feijoada: A short history of an edible institution." Flavors from Brazil. Brasília: Ministry of External Relations, 2008. "Archived copy" (PDF). Archived from the original (PDF) on 2016-02-22. Retrieved 2016-02-23.{{cite web}}: CS1 maint: archived copy as title (link)
^ ^a ^b Lam, Francis (May 27, 2015). "Brazilian Soul Food". New York Times. Retrieved August 5, 2021.
^ ^a ^b Cite error: The named reference brown-culturetrip was invoked but never defined (see the help page).
^ Elisa Macedo Dekaney; Joshua A. Dekaney (2021). Music at the Intersection of Brazilian Culture; An Introduction to Music, Race, and Food. Taylor & Francis. pp. 96–97. ISBN 9780429537059.
^ Anderson, John (16 July 2020). "'Street Food: Latin America' Review: A Platter of Vicarious Delights". The Wall Street Journal. Dow Jones & Company, Inc. Retrieved 9 September 2020.

Bibliography

Cascudo, Luís da Câmara (1983). História da Alimentação no Brasil (2ª ed.). Rio de Janeiro: Itatiaia.
Ditadi, Carlos Augusto Silva - Cozinha Brasileira: Feijoada Completa- Revista Gula, n. 67, Editora Trad. São Paulo. 1998.
El-Kareh, Almir Chaiban - A vitória da feijoada - Niterói : Editora da UFF, 2012. ISBN 978-85-228-0665-2.
Elias, Rodrigo - Breve História da Feijoada - Revista Nossa História, ano 1, n. 4, Editora Vera Cruz, São Paulo. Fevereiro de 2004.
Figueiredo, Guilherme - Comidas, Meu Santo - Rio de Janeiro, Editora Civilização Brasileira. 1964.
França Júnior, Joaquim José da. Histórias e Paisagens do Brasil. Sd.
França Júnior, Joaquim José da. Política e Costumes; Folhetins Esquecidos (1867-1868). Rio de Janeiro, Editora Civilização Brasileira, Coleção Vera Cruz, 6. 1957.
Nava, Pedro, - Baú de Ossos, Memórias 1 - 4ª ed. Rio de Janeiro : Livraria José Olympio Editora. 1974.
Nava, Pedro, - Chão de Ferro, Memórias 3 - 4ª ed. Rio de Janeiro : Livraria José Olympio Editora. 1976.
Querino, Manoel Raymundo, A Arte Culinária na Bahia- Papelaria Brasileira, Bahia, 1928.

[1] "A feijoada foi mesmo criada pelos escravos?". Superinteressante. Retrieved 5 June 2017.

[2] "A feijoada não é invenção brasileira" (in Portuguese). Superinteressante. Retrieved 26 June 2017.

[3] "O Carapuceiro (jornal)" (in Portuguese). Fundaj. Retrieved 26 June 2017.

[4] "Feijoada completa". Encyclopedia Britannica. Retrieved 17 December 2020.

[Bayor-5] Cite error: The named reference Bayor was invoked but never defined (see the help page).

[6] Hinchberger, Bill (2014). National Geographic Traveler: Brazil. National Geographic Society. p. viii. ISBN 9781426211645. national dish of Brazil black beans pork Friday.

[7] Fajans, Jane (2013-07-18). Brazilian Food: Race, Class and Identity in Regional Cuisines. A&C Black. ISBN 9780857850430.

[:0-8] "Feijoada nasceu em Portugal, mas foi no Brasil que virou paixão culinária". www.uol.com.br (in Brazilian Portuguese). Retrieved 2023-09-05.

[Não_nomeado-xr76-1-9] Newspaper accessed at the periodical library Hemeroteca Digital.

[dp-10] Paulo Goethe (2 May 2016). "O padre que perdeu para a feijoada". Diario de Pernambuco. Retrieved 12 April 2023.

[Théâtre-11] "A feijoada não é invenção brasileira". Superinteressante. Retrieved 3 March 2017.

[12] Gaspar, Lúcia. O Carapuceiro. Pesquisa Escolar On-Line, Fundação Joaquim Nabuco, Recife. Retrieved on 26 October 2009.

[13] Camilo Castelo Branco, A Brasileira de Prazins, Chapter VI.

[14] Itamaraty. "Feijoada: breve história de uma instituição comestível" (PDF). Archived from the original (PDF) on 3 September 2013. Retrieved 4 July 2017.

[15] Gazeta de Notícias, November 28, 1877, p. 1, pamphlet entitled "Feijoadas", accessed at Hemeroteca Digital.

[16] "Feijoada pernambucana: menos feijão, mais legumes". Mulher na real. Retrieved 12 April 2023.

[17] "Feijoada Pernambucana". Retrieved 12 April 2023.

[Super_Interessante-18] "A feijoada não é invenção brasileira. Todo mundo acha que os inventores foram os escravos. Mas o prato já era apreciado na Europa desde os tempos do Império Romano". Super Interessante. Retrieved 10 September 2016.

[19] "O mito da feijoada, cuja real origem é lusitana". UOL educação. Retrieved 10 September 2016.

[20] Bitocchi, Elena; Rau, Domenico; Bellucci, Elisa; Rodriguez, Monica; Murgia, Maria L.; Gioia, Tania; Santo, Debora; Nanni, Laura; Attene, Giovanna (2017-05-08). "Beans (Phaseolus ssp.) as a Model for Understanding Crop Evolution". Frontiers in Plant Science. 8: 722. doi:10.3389/fpls.2017.00722. ISSN 1664-462X. PMC 5420584. PMID 28533789.

[21] Elias, Rodrigo. "Feijoada: A short history of an edible institution." Flavors from Brazil. Brasília: Ministry of External Relations, 2008. "Archived copy" (PDF). Archived from the original (PDF) on 2016-02-22. Retrieved 2016-02-23.{{cite web}}: CS1 maint: archived copy as title (link)

[lam-newyorktimes-22] Lam, Francis (May 27, 2015). "Brazilian Soul Food". New York Times. Retrieved August 5, 2021.

[brown-culturetrip-23] Cite error: The named reference brown-culturetrip was invoked but never defined (see the help page).

[24] Elisa Macedo Dekaney; Joshua A. Dekaney (2021). Music at the Intersection of Brazilian Culture; An Introduction to Music, Race, and Food. Taylor & Francis. pp. 96–97. ISBN 9780429537059.

[25] Anderson, John (16 July 2020). "'Street Food: Latin America' Review: A Platter of Vicarious Delights". The Wall Street Journal. Dow Jones & Company, Inc. Retrieved 9 September 2020.

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@@ Line 2: / Line 2: @@
 {{merge to|Feijoada|discuss=Talk:Feijoada (à brasileira)#Merge proposal|date=September 2023}}
 {{Infobox food
-| name = ''Feijoada à brasileira''
+| name = Feijoada
 | name_lang = pt
 | name_italics =
@@ Line 9: / Line 9: @@
 | image_alt =
 | caption = Brazilian-style ''feijoada'' with a variety of side dishes: rice, fried [[cassava]], pork rinds, oranges, ''[[caipirinha]]'', etc.
-| alternate_name =
+| alternate_name = Brazilian feijoada, feijoada à brasileira
 | type = Stew
 | course = Main course
@@ Line 35: / Line 35: @@
 | other =
 | no_recipes = true
+}}
-}}'''''Feijoada à brasileira''''' (lit. Portuguese for "'''Brazilian-style ''feijoada'''''") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with ''[[farofa]]'', white rice, sautéed kale, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine.
+'''Feijoada''' or '''''feijoada à brasileira''''' (lit. Portuguese for "'''Brazilian-style ''feijoada'''''") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with ''[[farofa]]'', white rice, sautéed kale, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine.
 The first known mention of "''feijoada à brasileira''" was in [[Recife]], Pernambuco, in 1827.<ref>{{cite web|access-date=5 June 2017|publisher=Superinteressante|title=A feijoada foi mesmo criada pelos escravos?|url=http://super.abril.com.br/saude/a-feijoada-foi-criada-pelos-escravos/}}<!-- auto-translated by Module:CS1 translator --></ref>
 ''Feijoada'' is a common name given to dishes from Portuguese-speaking countries such as [[Portugal]], Brazil, [[Angola]], [[Mozambique]], and [[Macau]], where it is made from a mixture of white or red beans and meat, usually accompanied by rice. The Brazilian version of the delicacy is probably an adaptation of the Portuguese stew which originated in the north of this country.
+Many modern variants of the dish are based on feijoada recipes popularized in the Brazilian regions of [[Rio de Janeiro]], [[São Paulo]], [[Recife]], and [[Salvador, Bahia|Salvador]]. In Brazil, feijoada is considered a [[national dish]].
+First documented in [[Recife]], State of [[Pernambuco]], feijoada has been described as a [[national dish]] of [[Brazilian cuisine|Brazil]], especially of Rio de Janeiro, as other parts of Brazil have other regional dishes.<ref>{{Cite web|url=http://super.abril.com.br/comportamento/a-feijoada-nao-e-invencao-brasileira/|title=A feijoada não é invenção brasileira|language=pt|publisher=Superinteressante|access-date=26 June 2017}}</ref><ref>{{Cite web|url=http://basilio.fundaj.gov.br/pesquisaescolar/index.php?option=com_content&view=article&id=546:o-carapuceiro-jornal&catid=38:letra-c|title=O Carapuceiro (jornal)|language=pt|publisher=Fundaj|access-date=26 June 2017}}</ref> The Brazilian version of feijoada (feijoada completa)<ref>{{Cite web |url=https://www.britannica.com/topic/feijoada-completa |title=Feijoada completa  |publisher=[[Encyclopedia Britannica]] |access-date=17 December 2020}}</ref> is prepared with [[Black turtle bean|black beans]],<ref name="Bayor"/> a variety of [[Salting (food)|salted]] pork or beef products, such as pork<ref name="Bayor"/> trimmings (ears, tail, feet),<ref name="Bayor"/> [[bacon]], smoked [[pork ribs]], and at least two types of smoked [[sausage]] and [[jerked beef]] (loin and tongue). The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by black bean and meat stew flavors. It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as [[Collard (plant)#Brazil and Portugal|''couve'']], a side dish of stir-fried, chopped collard greens, and a crumbly topping called ''[[farofa]]'', made of [[Cassava#Culinary|manioc flour]].
+[[File:فيجوادا_feijoada.jpg|thumb|A plate of feijoada in [[Minas Gerais]] with traditional accompaniments: rice, fried collard greens (''couve''), cassava flour crisps (''biscoito de polvilho''), orange slices, ''[[vinagrete]]'' (a mix of olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers), and cassava flour (''farinha'')]]
+As a celebratory dish, feijoada is traditionally served on Saturday afternoons or Sunday lunch and intended to be a leisurely midday meal. It is meant to be enjoyed throughout the day and not eaten under rushed circumstances. The meal is usually eaten among extended family and paired with an event like watching a [[Brazil national football team|football match]] or other social event. Because of the dish's heavy ingredients and rich flavors, feijoada is viewed as Brazilian [[soul food]]. In the city of São Paulo, feijoada is a typical dish in working-class restaurants on Wednesdays and Saturdays, mainly in the commercial area. In Rio de Janeiro, restaurants traditionally serve it on Fridays.<ref>{{cite book|last=Hinchberger|first=Bill|title=National Geographic Traveler: Brazil|url=https://archive.org/details/nationalgeograph0000hinc|url-access=registration|quote=national dish of Brazil black beans pork Friday.|year=2014|publisher=National Geographic Society|page=viii|isbn=9781426211645}}</ref> The dish is normally served with a choice among a selection of meats, e.g. pork, bacon, pig ears, pig feet, to fulfill the customer's needs. Other variations of feijoada also exist, such as low fat or vegetarian versions.<ref>{{Cite book|title = Brazilian Food: Race, Class and Identity in Regional Cuisines|url = https://books.google.com/books?id=gEupAgAAQBAJ|publisher = A&C Black|date = 2013-07-18|isbn = 9780857850430|language = en|first = Jane|last = Fajans}}</ref>
 == Origin ==
@@ Line 73: / Line 82: @@
 In [[Pernambuco]], where it was first described and used, it was modified over time because Pernambucans prefer brown beans to black beans. This modified dish is called ''Feijoada pernambucana.<ref>{{cite web|access-date=12 April 2023|title=Feijoada pernambucana: menos feijão, mais legumes|url=http://www.mulhernareal.com.br/feijoada-pernambucana-menos-feijao-mais-legumes-para-economizar-e-se-esbaldar-nessa-iguaria|work=Mulher na real}}<!-- auto-translated by Module:CS1 translator --></ref><ref>{{cite web|access-date=12 April 2023|title=Feijoada Pernambucana|url=https://josistyle.wordpress.com/2020/04/19/feijoada-pernambucana-pernanbuco/}}<!-- auto-translated by Module:CS1 translator --></ref>''
-== See also ==
+==Origins==
+Meat (pork) stew with vegetables can be traced to [[ancient Roman cuisine]].<ref name="Super Interessante">{{cite web|url=http://super.abril.com.br/comportamento/a-feijoada-nao-e-invencao-brasileira|title=A feijoada não é invenção brasileira. Todo mundo acha que os inventores foram os escravos. Mas o prato já era apreciado na Europa desde os tempos do Império Romano|publisher=Super Interessante|access-date=10 September 2016}}</ref> 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.<ref name="Super Interessante"/><ref>{{cite web|url=http://educacao.uol.com.br/noticias/2015/05/13/de-zumbi-heroi-a-origem-da-feijoada-7-mitos-sobre-a-escravidao-no-brasil.htm|title=O mito da feijoada, cuja real origem é lusitana|publisher=UOL educação|access-date=10 September 2016}}</ref>
+[[Black turtle bean|Black beans]] were [[domestication|domesticated]] by indigenous peoples in the Americas.<ref>{{Cite journal|last1=Bitocchi|first1=Elena|last2=Rau|first2=Domenico|last3=Bellucci|first3=Elisa|last4=Rodriguez|first4=Monica|last5=Murgia|first5=Maria L.|last6=Gioia|first6=Tania|last7=Santo|first7=Debora|last8=Nanni|first8=Laura|last9=Attene|first9=Giovanna|date=2017-05-08|title=Beans (Phaseolus ssp.) as a Model for Understanding Crop Evolution|journal=Frontiers in Plant Science|volume=8|page=722|doi=10.3389/fpls.2017.00722|pmid=28533789|pmc=5420584|issn=1664-462X|doi-access=free}}</ref>
+Cheap and easy to cultivate, they became a staple among European settlers in Brazil. Both the upper classes and the poor ate black beans, but the upper classes particularly enjoyed them with an assortment of meat and vegetables, similar to feijoada. In contrast, the poor and enslaved usually ate a mixture of black beans and manioc flour.<ref>Elias, Rodrigo. "Feijoada: A short history of an edible institution." ''Flavors from Brazil.'' Brasília: Ministry of External Relations, 2008. {{cite web |url=http://dc.itamaraty.gov.br/imagens-e-textos/revistaing13-mat06.pdf |title=Archived copy |access-date=2016-02-23 |url-status=dead |archive-url=https://web.archive.org/web/20160222054754/http://dc.itamaraty.gov.br/imagens-e-textos/revistaing13-mat06.pdf |archive-date=2016-02-22 }}
+</ref> <!--More details needed - quantities, condiments, cooking time, etc.-->
+The culinary historian [[Jessica B. Harris]] has compared Feijoada to [[soul food|American soul food]]. She has also linked the use of mixed meats, slow-cooking, and the accompaniment of collard greens to the traditions of enslaved African people.<ref name="lam-newyorktimes">{{cite news|last=Lam|first=Francis|date=May 27, 2015|title=Brazilian Soul Food|newspaper=[[New York Times]]|url=https://www.nytimes.com/2015/05/31/magazine/brazilian-soul-food.html|accessdate=August 5, 2021}}</ref>
+==Regional variations==
+The type of bean used in feijoada varies by region. While in the [[Southeast Region, Brazil|southeast]], including Rio de Janeiro and [[Minas Gerais]], feijoada is typically prepared with black beans, in [[Bahia]], [[Sergipe]] and [[Goiás]] brown or red beans are more commonly used.<ref name="lam-newyorktimes"/><ref name="brown-culturetrip"/>
+In most of Brazil, feijoada consists of only beans and meat, but in [[Bahia]] and [[Sergipe]] it is common to add vegetables including [[Cooking banana|plantains]], [[kale]], [[potato]]es, [[carrot]]s, [[cabbage]], and [[pumpkin]]s, usually near the end of the cooking process, when they are cooked from beneath by the vapors of the stew.<ref name="brown-culturetrip"/>
+==In popular culture==
+[[Chico Buarque]]'s [[Chico Buarque (1978 album)|1978 album]] contains a song called "Feijoada Completa". The song's lyrics describe the ingredients, the method of preparation, and a typical way in which feijoada is consumed.<ref>{{cite book |url=https://books.google.com/books?id=TfwgEAAAQBAJ&pg=PT96 |pages=96–97 |title=Music at the Intersection of Brazilian Culture; An Introduction to Music, Race, and Food |author1=Elisa Macedo Dekaney |author2=Joshua A. Dekaney |year=2021 |isbn=9780429537059 |publisher=[[Taylor & Francis]]}}</ref>
+Feijoada was featured on the [[List of original programs distributed by Netflix|Netflix TV series]] ''[[Street Food (TV series)|Street Food]]'' volume 2, which focused on Latin American street foods.<ref>{{cite news |last1=Anderson |first1=John |title='Street Food: Latin America' Review: A Platter of Vicarious Delights |url=https://www.wsj.com/articles/street-food-latin-america-review-a-platter-of-vicarious-delights-11594931655 |website=The Wall Street Journal |date=16 July 2020 |publisher=Dow Jones & Company, Inc. |access-date=9 September 2020}}</ref>
+== See also ==
+{{Portal|Brazil|Food}}
 * [[Feijoada]]
 * [[Brazilian cuisine]]
+* [[Rice and beans]]
+* [[List of Brazilian dishes]]
 == References ==