The Feijoada is one of them. This is typically Portuguese dish which is today found as one of the more popular dishes in most of the former Portuguese colonies including Brazil, Macau, Angola and Mozambique. In fact, Brazil considers this its national dish!
In Portugal, Feijoada is typically cooked with pork and the bean used depends on the part of Portugal where it is cooked and which beans is more commonly available there. So you will find the Portuguese also cooking Feijoada with white beans or kidney beans, and some versions include vegetables as well. So really speaking, you could cook this dish with whatever dried beans you have in your pantry.
In Goa, Feijoada is cooked with black eyed beans which is very easily available locally and comes in two versions, with and without pork. The addition of spices and coconut milk make the Goan Feijoada an absolute delight, creamy and full of flavour.
Feijoada (Goan Black Eyed Beans And Coconut Milk Stew) (Adapted from ) Ingredients:
This Goan style Feijoada is my submission for this month’s edition of My Legume Love Affair(MLLA) which I’m hosting all this month right here. Please see this post for further details if you would like to join us there.
The black and white photograph of Black-Eyed Beans in this post is my contribution to Susan ’s & Cinzia ’s Black & White Wednesdays whose 92nd edition is hosted by Simona at Briciole , this week.