OK, I refuse to post the picture I found after last time...LOL! As for the definition:
"Feijoada: A Brazilian dish consisting of an assortment of sliced meats, such as tongue and sausage, and side dishes, including rice, beans, collard greens, oranges, and hot pepper sauce."
and recipe I will tell you I will not be trying the authentic version:
"Brazilian feijoada
Recipe
The Brazilian feijoada is prepared with black turtle beans, with a variety of salted pork and beef products such as salted pork trimmings (ears, tail, feet), bacon, smoked pork ribs, at least two types of smoked sausage and jerked beef (loin and tongue).
This stew is best prepared over slow 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.
Side dishes
In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens (couve mineira), lighly roasted coarse cassava flour (farofa), and a peeled and 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 or beer."
but might be willing to try this one:
Recipe: Feijoada
(Meat Stew)
Recipe origin: Brazil
Ingredients
3 strips of raw bacon
2 onions
3 cloves garlic (or 1 teaspoon garlic powder)
1 pound smoked sausage
1 pound boneless beef (any cut of meat)
1 can (14-ounce) stewed tomatoes
1 cup hot water
1 Tablespoon yellow mustard
4 cups canned black beans
Salt and pepper
Procedure
Cut the bacon strips into big pieces. Fry them in a large pot over medium-high heat for about 3 minutes, stirring often.
Turn the heat down to medium.
Cut the onion in half. Peel off the skin and outer layer. Chop both halves into small pieces.
Peel the cloves of garlic. Chop them into small pieces.
Add the onions and garlic to the bacon in the pot. Stir until the onions are soft, about 3 minutes.
Cut the sausage and beef into 1-inch pieces. Add them to the onions and garlic.
Cook until the meat is brown on all sides.
Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper. Turn the heat down to simmer. Cover the pot.
Cook for about 45 minutes, stirring often. If it looks too thick, add more water, ¼ cup at a time. Add the black beans (with liquid).
Cover the pot, and cook for 10 more minutes.
Serves 10 to 12.
More?
"Tradition
Since it is a rather heavy dish that takes several hours to cook, feijoada is consumed in Brazil only occasionally, usually at lunch time. Traditionally restaurants will offer it as the "day's special" only once or twice a week, usually on Wednesdays, Saturdays, or sometimes on Sundays. (As a traditional holdover from old Catholic dietary restrictions, the Friday's special dish is more likely to be fish.) However, some restaurants will serve feijoada all the week long.
History
A popular myth states that the Brazilian feijoada was a "luxury" dish of African slaves on Brazilian colonial farms (engenhos), as it was prepared with relatively cheap ingredients (beans, rice, collard greens, farofa) and leftovers from salted pork and meat production. Over time, it first became a popular dish among lower classes, and finally the "national dish" of Brazil, offered even by the finest restaurants.
However, historians like Luis da Camara Cascudo consider that the 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."
How's that?
