Here you have a chance to learn about this exotic dish and a little bit about the Brazilian cuisine and culture, as well.
The Brazilian feijoada is prepared with black beans (also white, pinto and red beans), a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet), bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue).
This stew is best prepared over low fire in a thick clay pot. 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 the flavors of black bean and meat stew.
1 pound (450 grams) dry black beans
4 Tbsp olive oil
1 pound (450 grams) pork loin, cut into chunks
2 large onions, sliced
1 head of garlic, peeled and chopped
1 pound (450 grams) carne seca or cornbeef, cut into chunks
1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage
1 pound (450 grams) smoked sausage, such as linguica or kielbasa
200 grams bacon
3-4 bay leaves
In Brazil, feijoada is traditionally served with white rice, and accompanied by chopped fried collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and peeled or sliced orange. Other common side dishes are boiled or deep-fried cassava, deep-fried bananas, and pork rinds (torresmo). A pot of hot pepper sauce is often provided on the side. The meal is often washed down with cachaça, caipirinha, or beer.
Since it is a rather heavy dish that takes several hours to cook, feijoada is consumed in Brazil only occasionally, always at lunch time. Traditionally, restaurants will offer it as the "daily's special" only once or twice a week, usually on Wednesdays and Saturdays. However, some restaurants will serve feijoada all week long.
Historians like Luís da Câmara Cascudo consider that feijoada is a Brazilian version of stews from Southern European countries like France (cassoulet), Spain, Italy, and of course, Portugal. Traditional Portuguese bean-and-pork dishes (cozidos) like those from the regions of Estremadura and Trás-os-Montes are the ancestors of Brazilian feijoada. The earliest printed references to the dish appeared in the mid-19th century, based on menus of upper-class, urban restaurants.
Now you're ready to get all the ingredients together and have fun cooking and eating this delicious dish.