Matches in DBpedia 2014 for { ?s ?p Feijoada (European Portuguese: [fɐjʒuˈaðɐ], Brazilian Portuguese: [fejʒuˈadɐ]) is a stew of beans with beef and pork, which is a typical Brazilian dish. Feijoada is also typically cooked in Portugal and former Portuguese colonies such as Macau, Angola, Mozambique and Goa, however the recipe can differ slightly from one country to another.The name comes from feijão, Portuguese for "beans".The basic ingredients of feijoada are beans with fresh pork or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot.It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.. }
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- Feijoada abstract "Feijoada (European Portuguese: [fɐjʒuˈaðɐ], Brazilian Portuguese: [fejʒuˈadɐ]) is a stew of beans with beef and pork, which is a typical Brazilian dish. Feijoada is also typically cooked in Portugal and former Portuguese colonies such as Macau, Angola, Mozambique and Goa, however the recipe can differ slightly from one country to another.The name comes from feijão, Portuguese for "beans".The basic ingredients of feijoada are beans with fresh pork or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot.It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.".