The various types of feijoada around the world in incredible recipes and very different from ours

We are proud of our feijoada and it’s no wonder. If a foreign friend wants to get to know something really special about Brazilian cuisine, we will suggest you try this rich dish, full of substance and lots of flavor.

But the idea of ​​cooking beans with meats, vegetables, legumes, tubers and other ingredients is older than we usually imagine. A type of Spanish feijoada had already been described in 1570, when Brazil was still a “baby”.

O awesome.club gathered feijoadas from other cultures, for you to be inspired and, who knows, get out of the ordinary the next time you strike out as a chef.

Several historians of Brazilian gastronomy agree that the origin of our feijoada is Portuguese. In the land of our discoverers, there are different recipes, typical of each region.

At feijoada trasmontana (photo), smoked pork feet, ears and snout are used, as well as red beans (or red beans, as they say there). Sausages made with meat and blood (black pudding) are well accepted. Vegetables such as cabbage and carrots can also be included in the composition.

It is common to prepare alentejo feijoada with white beans, beef, chorizo, garlic, onion, carrot and cabbage.

In the Porto region, successful Porto-style tripewith white beans, veal tripe, bacon, meat chorizo ​​and many seasonings.

THE feijoada poveirafrom the Póvoa de Varzim region, accepts a mixture of pork and beef.

O cassoulet is a typical feijoada from the Languedoc-Roussillon region, southern France. It is perfect for the coldest months of the year. It has white beans and the meats can vary according to availability: goose, duck, pork, sausages, partridge or lamb.

Cassoulet served with a duck leg, gratin in a clay terrine, is usually very successful in French restaurants.

Spain is another country that has several bean and meat preparations in different regions.

O cocido montañes (Photograph), typical of Cantabria, northern Spain, it takes white beans, meat and blood sausages, pork belly and a good amount of cabbage.

THE hello rotten (which can be translated as “rotten pot”) is an original delicacy from Burgos, central Spanish city. Full of substance, it is based on a large red bean called alubia. Mix pork and beef and sausages. The recipe delighted Bartolomeo Scappi, cook for Pope Pius V, who reproduced it in the book Opera dell’arte del Cucinarepublished in 1570.

THE asturian fabadafrom Asturias, northern Spain, carries large white beans, meat and blood sausages, ham and pork belly.

O cholent (or tcholent) is a hearty and very hearty dish slowly cooked by Jewish mothers in thick iron pots. It stays in the oven, on low heat, from Friday to Saturday, when it is served at lunch.

A typical cholent can mix beans (white and fradinho, for example) and has beef breast, potatoes, carrots, barley. The eggs are cooked whole, in their shell, and they assimilate all the flavors of the recipe after a long time of preparation.

the basis of ghormeh sbazi, the Iranian feijoada, is a stir-fry with many herbs: parsley, leeks, chives, coriander and fenugreek. This mix of greens can vary depending on the availability of ingredients or the taste of the guests (there is always someone who doesn’t tolerate cilantro).

The stir-fry is then cooked with red beans, onions, dried lemons and beef or lamb seasoned with turmeric. Due to the amount of aromatic ingredients, it is to be expected a very fragrant dish, served with rice, vegetables and chopped vegetables.

O fasole cu carnaţi — or simply beans and sausage — is Romania’s national dish. It consists of white beans cooked with smoked sausages typical of the country and very well seasoned: garlic, onion, carrot, bay leaf. To accompany, raw red onions and pickles.

On December 1, the national holiday on which Romanians celebrate Union Day, the army prepares fasole and distributes it free of charge on city streets.

Portuguese settlers also took feijoada to Cape Verde, an island country made up of ten islands. There was born cachupa, which can be rich (with various types of meats, mixing pork, sausages, beef and chicken) or poor (with fish). In addition to beans, usually white, boiled corn is added to the stew.

Cachupa can be served with broth or dried, sautéed in a frying pan. Vegetable accompaniments are varied: cabbage, cabbage, sweet potatoes, potatoes, pumpkin, bananas and whatever else is good in the grocery store. Recipes vary greatly according to the traditions of each family.

In Mozambique, another African country colonized by the Portuguese, the Ibo-style feijoada mix chicken meat with shrimp.

You frijoles rancheros (also known as frijoles charros) are Mexican, but they have become very popular in Colombia as well. As in almost all cases, it is a type of feijoada that allows for many variations.

Basically, the recipe uses black-eyed peas, but versions with white or red beans are accepted. The meats are bacon, ham and sausage — some also use sausage. The preparation usually has a lot of broth.

Onion, tomato and cilantro are part of the seasonings. Some people can’t do without the addition of a good Mexican pepper, especially the jalapeño type.

In the United States, the dish is common in states with a rural tradition, such as Texas, where it gained the nickname of cowboy beans (cowboy bean). It is usually made with ground beef. The simpler version, made only with sausage, is common in Texan homes.

Brazil has another recipe for feijoada, popular on the coast of Santa Catarina, where fish and seafood are plentiful. Its origin is also from Portugal, where it is called feijoada de mariscos.

Squid, octopus, lobster, shrimp, shellfish and fish fillets are common ingredients in the preparation of seafood feijoada🇧🇷 The beans are white and seasonings include bay leaves, cilantro, parsley, chives, onions, tomatoes, peppers and chili. A good dose of dry white wine also goes into the recipe.

In recent times, this rich dish has surpassed the limits of Santa Catarina. Today it is common to find it on the menu of restaurants in other beach cities, such as Rio de Janeiro.

the traditional Brazilian feijoada It is a dish that takes time to prepare and consume. In addition to black beans, the complete recipe includes pork ribs, pork loin, ear, tail, foot, snout, beef jerky, bacon, pepperoni sausage, paio, onion, garlic…

Not to mention side dishes such as orange, farofa, broth (which must be spicy), white rice, crispy cracklings served as a starter and a cachaça shake with lemon to whet your appetite. An event!

There are many theories about the origin of this dish so appreciated throughout the national territory. The most accepted thesis is that it is an adaptation of Portuguese bean stews, which we talked about at the beginning of the post. As black beans and pork were the most common ingredients in colonial Brazil, the dish was made that way, it pleased and has the face and flavor we know today.

Have you tried any of these different feijoadas? Which one made your mouth water the most? Or do you prefer to remain faithful to the complete Brazilian feijoada? Tell your story and give your opinion in the comments!