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	Feijoada - Wikipedia, the free encyclopedia
		Feijoada is a stew of beans with various beef and pork products, which is a typical leading dish of Brazilian and Portuguese cuisine, also popular in Angola and other former Portuguese colonies.
		Brazilian feijoada is prepared with fl 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).
		In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens, lighly roasted coarse cassava flour (called farofa), and a peeled whole orange.
	en.wikipedia.org /wiki/Feijoada (569 words)

	Feijoada, the Brazilian national Dish.
		Since "feijoada" is in general a particularly "heavy" dish, it is only served at noon.
		Because of the high fat content in the true feijoada, Brazilians believe that it must be watered-down with a "caipirinha"," a mixture of lime juice, sugar and "cachaa" or "pinga," a strong liquor derived from sugar cane (often better than 100% proof!!!).
		As such, it is only too logical that it be the ideal companion for the "feijoada." This main dish is customarily presented with "farofa" (mandioca meal fried with a variety of ingredients that include bacon, garlic, onion and boiled eggs).
	www.brazilbrazil.com /feijoada.html (694 words)

	New York Racing Association - Belmont (Site not responding. Last check: 2007-10-18)
		Brazil Stable’s Feijoada was a month away from her first race, when trainer Angel Penna Jr.
		Three weeks later, Feijoada was roaring by Edge Sweep in the final yards of a Belmont maiden special weight to win her career debut going away.
		Feijoada, who drew post 5 with jockey Edgar Prado, has recorded two published workouts since her off-the-pace victory on September 20th.
	www.nyra.com /Belmont/second.asp?id=1056&track=B (768 words)

	Recipie: Feijoada
		Feijoada Like all dishes that are institutions in their native countries, feijoada has many variations.
		Although there are many parts of a feijoada, it is easy to prepare and an excellent idea for autumn and winter entertaining.
		Feijoada is served with white rice, swiss chard (the original leaf used as a side dish is not available in the northern hemisphere) and fried bacon (yes, bacon is not a breakfast item in Brazil).
	www.df.lth.se /~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes/meat/feijoada (1955 words)

	The Durango Telegraph - Flash in the Pan
		Feijoada is one of the most popular dishes in Brazil and is considered symbolic of the national character.
		Like the Brazilian population, feijoada is a melting pot of many different types of meat.
		And as in feijoada, this fl ethnic baseline mixes with the other elements, producing astounding mixtures like brown-skinned people with green eyes and red hair.
	www.durangotelegraph.com /04-11-18/flash.htm (751 words)

	BRAZZIL - News from Brazil - 1001 feijoada recipes - Brazilian FOOD
		Invented by slaves, who started mixing their masters' pork leftovers to the fl beans that were used to feed the animals, it got a touch of Portuguese and Indian cuisines and today is served all over from the hole-in-the-wall little joints to the most sophisticated restaurants.
		The actual origin of the dish is essentially African, but popular belief has it that it evolved from a combination of sources, from the African slaves, to the Portuguese colonists, to the indigenous Indians.
		These "feijoadas" are popular in the regions where they come from, but are often strange sounding to those people who come from other regions of Brazil because they aren't truly feijoadas.
	www.brazzil.com /p24nov96.htm (1438 words)

	TOPICS Online Magazine \| Traditional Foods \| Feijoada from Brazil
		Feijoada is made of fl beans with different kinds of meat such as ribs, pork, sausage, dried beef, and bacon.
		It is made of fl beans with different kinds of meat such as ribs, pork, sausage, dried beef, and bacon.
		Feijoada originated from the leftovers that upper class people in the past left for their slaves, but it has become sophisticated.
	www.topics-mag.com /edition7/feijoada.htm (146 words)

	Feijoada (Site not responding. Last check: 2007-10-18)
		Feijoada is made with fl beans and pork meats.
		Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa).
		To follow the "Feijoada", we serve orange segments as a dessert.
	www.cookbrazil.com /feijoada.htm (326 words)

	IF YOU HAVEN’T TASTED FEIJOADA
		There are many options, including the selection of ingredients, the ritual to extract the salt from the meat, the softening of the fl beans, the cooking itself, the exact seasoning and some secret tricks that can make it become lighter in taste.
		No "Feijoada " can be complete unless it is served in cast iron pots laid over banana tree leaves where other clay pots display rice, slices of orange, "farofa "(manioc flour fried in butter), peppers and kale, plus delicious "Caipirinha ", the Brazilian's national drink (crushed lemons with sugar cane liquor, ice and sugar).
		To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
	www.travellady.com /articles/article-ifyouhavent.html (1452 words)

	Brazilian Recipes Page 1
		Feijoada, the national dish of Brazil is a culinary adventure of epic proportions.
		Eventually the complicated and labor intensive effort came to produce feijoada on Sundays in the northeast (Aracaju and Salvador) and Saturdays and Wednesdays in the south (Rio and Sao Paulo).
		As beans are the basis of feijoada, the poorer among Brazilian society may prepare a feijoada suited to their own budget on any day, and eat it at any meal or even at every meal.
	www.iei.net /~pwagner/recipes.htm (4001 words)

	UJC - In Brazil, Compromise Allows Jews To Enjoy Popular National Dish
		Next door, the Bolinha restaurant was gearing up for its usual barrage of patrons on Saturday, when Brazilians traditionally partake of their national dish, a fl bean stew called feijoada.
		But the owners of Bolinha, which is nationally famous for its feijoada, cite scholarly sources to make the case that the dish is really a Brazilian variation of European fare like the Spanish cassoulet and the Portuguese caldeirada.
		Whatever its origin, feijoada stands as an important symbol of Brazilian heritage.
	www.ujc.org /content_display.html?ArticleID=160545 (730 words)

	International News (Site not responding. Last check: 2007-10-18)
		Unfortunately for the davening Jews, the recipe for feijoada includes pork chops, pork trotters, pork tails, pork ears, pork sausage and bacon.
		According to some historians, feijoada was concocted by Brazilian slaves who transformed scraps from the Big House into a slave-quarters delicacy.
		The inaugural meal of kosher feijoada took place during Chanukah 2002 and was a reunion of sorts.
	www.jewishtimes.com /scripts/edition.pl?now=8/18/2005&SubSectionID=87&ID=4945 (728 words)

	Northarvest Bean Growers Association - Dry Edible Beans
		Brazilian Feijoada: (fayjwada) pork including feet and ears, beef tongue, bacon, sausage over seasoned fl beans, rice; hubbard squash, and oranges.
		Feijoada has been listed in Northarvestâs teaching unit under bean dishes from around the world but I had never made it.
		I went on the Internet to research âfeijoadaâ and found both stories about its origin and recipes.
	www.northarvestbean.org /html/news.cfm?ID=973 (574 words)

	Feijoada- A Brazilian National Dish
		When my young exchange student from Brazil was living with us, I recall that she would mention that she missed her mother's Feijoada.
		Feijoada translates to Bean Stew (roughly)as there is more to this stew than just beans.
		I became curious about this dish and asked her what what was normally put into it as I remembered my mother mentioning that in Portugal we had our own versions of Feijoada although they did not match the Brazilian type in any true fashion.
	www.suite101.com /article.cfm/portuguese_brazilian_cooking/54937 (223 words)

	Feijoada Completa
		Feijoada may be made up to this point the day before and refrigerated.
		Feijoada prefer a chilled beer as they make their way through the meal.
		Feijoada is substantial fare and its side dishes are
	lloyd2.home.mindspring.com /br1.htm (968 words)

	[No title] (Site not responding. Last check: 2007-10-18)
		Because, this recipe is aimed at those who prefer not to eat the offal of animals which is an ingredient used in an authentic feijoada.
		NOTE FROM THE KITCHEN: This feijoada* was concocted and specially adapted to please those, including members of my family born in the United States, who would reject this dish if it were offered in its entire authenticity.
		A feijoada completa (with everything) would also include other ingredients such as smoked tongue, salted or smoked pig's tail and feet and hog's jowl.
	www.aninafood.com /pages/257175/page257175.html (1163 words)

	Brazil Recipes - Feijoada (Site not responding. Last check: 2007-10-18)
		Feijoada takes a long time to prepare and outside Brazil it is very hard to find Brazilian beans.
		However, it is very difficult to find exported Brazilian carne seca, but don't let this bother you - if all the other ingredients are of a high quality, your feijoada will be excellent.
		After having mixed everything together in your plate, the feijoada is ready to be eaten.
	www.kuehn.ch /brazil/receita/feijoada.html (341 words)

	The Sun Chronicle Newspaper
		Feijoada (fl beans and pork stew), from Tim Pac of Plainville:
		Since then, it was improved upon with pork sirloin and sausages, and has become a famous entr'e9e that everybody who visits Brazil has to taste.
		Before serving the feijoada, you can serve a caipirinha (www.cookbrazil.com/ caipirinha.htm) as an appetizer.
	www.thesunchronicle.com /articles/2005/11/24/feature/feature20.txt (766 words)

	RecipeSource: Brazilian Feijoada
		The dish is s erved everywhere in Brazil, from beach-side stands to the finest restaurants.
		This version captures the spirit of feijoada minus the meat.
		Chipotle pepper a dds a veneer of smoky heat.
	www.recipesource.com /ethnic/americas/brazil/00/rec0013.html (171 words)

	clevescene.com \| Restaurants \| For Love of Feijoada (Site not responding. Last check: 2007-10-18)
		The downside is that diners who get into the spirit of Saravá-style dining may close in on their caloric limit long before they reach the entrées.
		In fact, if we have any complaints about the food, it's that compared to the feijoada, most of the other entrées we sampled seemed vaguely dull.
		Brazilian beef tenderloin, for example, was almost unbelievably lush, but despite garnishes of farofa, orange slices, and the tomato relish, it didn't spring to life until we goosed it with salt.
	www.clevescene.com /Issues/2006-02-15/dining/cafe.html (783 words)

	Cosmopolitan Club Brazilian Dinner: Recipes (Site not responding. Last check: 2007-10-18)
		Invented by slaves, who started mixing their masters' pork leftovers to the fl beans that were used to feed the animals, it got a touch of Portuguese and Indian cuisine and today is served all over from the hole-in- the-wall little joints to the most sophisticated restaurants.
		It's like anything else really--people eat whatever grows in their region and they modify recipes from other areas with their home-grown ingredients.
		Whatever they are, we hope you try one of them so that you can experience a little bit of Brazil while living far from there.
	www.prairienet.org /cosmo/recipes/braz-s98.html (384 words)

	Feijoada (Brazilian Bean Soup) Recipe (Site not responding. Last check: 2007-10-18)
		Feijoada (fay-ZHWAH-dah) is Brazil's most famous national dish.
		A Feijoada is made from salted pork cuts (feet, tail, ears, ribs, etc) jerked beef and at least 2 kinds of sausage cooked on fl beans and served aside with white rice, stewed kale, orange, fried pork lard and other which may be different on other regions.
		I'm brazilian and we eat a Feijoada at least once in a month.
	www.recipezaar.com /browse/getrecipe.zsp?id=287&path=00D05E (446 words)

	Brazzil - Brazil 24/7 :: View topic - Who Invented The Feijoada The Cariocas Or The Paulistas?
		This dish was made of beans mixed with toasted Manioc Flour and local or dried meats brought by the cattle herders from other parts of Brazil.
		Later, Feijao tropeiro turned into “FEIJOADA” by a method of cooking the beans separately with “fundido” (Portuguese casserole dish made of cooked meats and vegetables) and serving them with toasted manioc flour.
		Today more or less every region of Brazil has it’s own recipe for feijoada the most common being a variation of: fl beans cooked in a clay or stone pot with pork and dried meats, spicy sausages and salt beef, the casserole is then served with rice, Brazilian greens and toasted manioc flour.
	www.brazzilbrief.com /viewtopic.php?t=323 (1937 words)

	If you haven't tried feijoada, you don't know beans about Brazil
		Fancy restaurants promote abundant buffets starring the rich casserole and home cooks serve it as a one-pot meal.
		Feijoada (pronounced, fezsh-WAH-da) is the Brazilian national dish and almost the entire population of the fifth largest country in the world enjoys a bowl or two every weekend.
		Originally Feijoada was a slave dish that developed in Bahia, a northern state in Brazil.
	www.theculturedtraveler.com /Archives/SEP2002/Print/Brazil.htm (335 words)

	Casa da Feijoada \| Rio de Janeiro Restaurants \| Fodor's Online Travel Guide
		You can choose which of the nine types of meat you want in your stew, but if it's your first time, waiters will bring you a "safe" version with sausage, beef, and pork -- and sans feet and ears.
		The feijoada comes with the traditional side dishes of rice, collard greens, farofa (toasted and seasoned manioc flour), aipim (fried yucca), torresminho (pork rinds), and orange slices (to lower your cholesterol!).
		A very complete feijoada - with pork rind, fried yucca, collard greens, farofa, beans, and of course the pot of meat.
	www.fodors.com /miniguides/mgresults.cfm?destination=rio_de_janeiro@129&cur_section=din&property_id=323130 (274 words)

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