Feijoada is a deliciously rich
black bean stew. It’s consistency and unique flavor occurs because every part
of pig can be found within it. This may include everything from the ear to the
tail. Feijoada is commonly served with rice and farofa, a toatest yucca root
flour mixture.
There’s a long question of true origins of
feijoada. Common folklore tells that the owners of coffee farms, of gold mines,
and sugar cane growers would feed the slaves the remainders of the pigs when
they were butchered. The idea of adding water and beans was simply to be able
to feed more of them. After slavery was abolished, many tried the meal that was
making such a fuss and love it. Soon it became every man’s food. It was in the
table of the poorest of field workers because it gave him sustenance and in the
table of a rich man’s feast symbolizing his abundance.
As always, the argument goes back
to Portugal. Some will say the its creation goes back to the regions of
Estremadura and the borders of Tras-os-Montes and Alto Douro, where they also
had bean stew mixed with pig parts. The only difference is they had a mix of
many kinds of beans with one exception, no black beans…
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