The basic ingredients of Portuguese feijoada are beans and fresh pork or beef meat. 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 red (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.
Portuguese feijoada is usually served with rice and assorted sausages such as chouriço de carne, morcela (a blood sausage), farinheira and others, which may or may not be cooked in the stew.
