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This is the national dish of Brazil. It's origin though is very international. The beans are a Mexican influence, the meats and sausages show the European influence.
This is a streamlined version of a dish that normally takes several days to prepare, it is traditionally served at special occasions.
This dish is served with kale (Minas Gerais) and farofa, traditional Brazilian dishes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I cook feijoada from scratch using my mother-in-law's recipe (she is Brasilian). While I didn't find this dish to taste like the feijoada I prepare it was still good. I left out the green peppers and added a bay leaf.
I'll make this dish again when I don't have enough time to make traditional feijoada but this recipe won't replace the one passed on from my husband's family.