Feijoada or feijoada à brasileira (lit. Portuguese for "Brazilian-style feijoada") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with farofa, white rice, sautéed collard green, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine.

First documented in Recife, State of Pernambuco, feijoada has been described as a national dish of Brazil, especially of Pernambuco and Bahia, as other parts of Brazil have other regional dishes.

Feijoada is a common name given to dishes from Portuguese-speaking countries. The Brazilian version of the delicacy is probably an adaptation of the Portuguese stew, which originated in the north of this country.

The first known mention of "feijoada à brasileira" was in Recife, Pernambuco, in 1827. In Brazil, the first mention of the dish dates back to the beginning of the 19th century in an advertisement published in no. 47 of the Diário de Pernambuco, in the city of Recife, on March 2, 1827, stating that at the Locanda da Águia d'Ouro, in das Cruzes Street, on Thursdays "excellent Brazilian-style feijoada would be served, all for a comfortable price." On August 7, 1833, also in Recife, the advertisement for the newly opened Hôtel Théatre, published in the Diário de Pernambuco, stated that "Feijoada à brasileira" would be served on Thursdays. On March 3, 1840, still in the Diário de Pernambuco, Father Carapuceiro published an article in which he said:

In families where true gastronomy is unknown, where they have gatherings, it is usual and common practice to convert the leftovers of the previous day's dinner into feijoada, which they call 'the burial of the bones' [...] Leftover turkey, roast suckling pigs, bacon and ham cutouts are thrown into a large pot or cauldron, as well as a good few pieces of dried meat, known as ceará, all mixed with the indispensable beans: everything is reduced to a grease!

In 1848, the same Recife newspaper announced the sale of "bacon meat, suitable for feijoadas, at 80 réis a pound". On January 6, 1849, the Jornal do Commercio, from Rio de Janeiro, announced that the newly installed "Novo Café do Commércio" restaurant, next to the "Fama do Café com Leite" bar, would serve "A Bella Feijoada à Brazilleira" every Tuesday and Thursday, at the request of many customers.

On page two of the October 1st, 1860 edition of the Ceará newspaper D. Pedro II, in a pamphlet entitled "Amor d'um Escravo", Oscar Comettant describes feijoada as follows: "This food consists of salted meat, dried in the sun, black beans, small but very good, bacon, and to combine everything, a very coarse flour, which is made from the cassava root. From the mixture of these ingredients, a kind of dark porridge is formed, which may look unappealing but has a very pleasant taste. Feijoada (that is what that mixture is called) is the important dish of every modest dinner in Brazil: it is the meat pot [a reference to the French pot-au-feu] among us, and the puchero in Spain."

There is also a receipt for a purchase by the Imperial Household, dated April 30, 1889, from a butcher in the city of Petrópolis, in the state of Rio de Janeiro, which shows that green meat, veal, mutton, pork, sausage, blood sausage, liver, kidneys, tongue, brains, offal, and tripe sauces were consumed. This proves that it was not only slaves who ate these ingredients and that they were considered delicacies. In 1817, Jean-Baptiste Debret already reported on the regulation of the profession of "tripeiro" ("triper") in the city of Rio de Janeiro, who were street vendors who obtained these animal parts from cattle and pig slaughterhouses. Debret also reports that the brains went to hospitals and that the liver, heart, and guts (of cows, oxen, and pigs) were used to make angu (a type of porridge), which was commonly sold by female slaves or freedwomen in the city's squares and streets. This practice gave rise to what in Rio de Janeiro is known as "angu à baiana", mainly because it contains dendê oil (palm oil).