Modern variants of the dish are based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes. In Brazil, feijoada (feijoada brasileira) is often considered the national dish.
The typical Portuguese feijoada à transmontana
Feijoada has been described as a national dish of Brazil. Brazilian feijoada (feijoada brasileira) is prepared with black 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) and in some regions of the northeast, like Bahia and Sergipe they usually add vegetables like cabbage, kale, potatoes, carrots, okra, pumpkin, chayote and sometimes banana. They are added at the end of the cooking, on top of the meat, so they are cooked by the vapors of the beans and meat stew. 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.
It is customary to serve it with white rice and oranges, the latter to help with digestion.
Feijão com arroz is the rice and black beans without the addition of the meat.