Feijoada is a thick, hearty stew consisting primarily of black beans and various types of meat, simmered over low heat in a clay pot for many hours. The closest dish I can compare it to is a black bean chili, but it really has a different taste to it. Carnivores will go crazy, because depending on the regional variation, feijoada might contain pork and beef ribs, pork trimmings, bacon, and sausages. It’s typically served with white rice, green vegetables, farofa (toasted cassava flour), and oranges to aid in digestion.
This version of feijoada is from Academia da Cachaça, just off Leblon Beach in Rio de Janeiro. They’re quite popular for their feijoada, as well, of course for their cachaça-based drinks like caipirinhas.
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