Feijoada (Brazil’s national dish) is a hearty black bean stew loaded with multiple meats. Thanks to the pigment in the black bean skins, the dish is so dark in color that it’s almost purple in ...

The roots of feijoada stretch back to the Portuguese colonisation of Brazil in the 16th century. The dish is often associated with the African slaves brought to Brazil by the Portuguese, who were ...

Finally rip 4 cabbage leaves up and then sprinkle on the top of the feijoada. Put the lid on the casserole and ask a grown up to put it in the oven at 180 °C for 25-30min until piping hot and the ...

Local metalworker Dan King and Fiddlehead Chef Craig Bailey were serving up massive plates of feijoada — a black bean stew with meats, farofa and sliced oranges. Bobsledders said this is a ...