feijão

Feijão is the common name in Portuguese for the seeds of several legume plants that are widely eaten as a staple food in many regions. The most important species is Phaseolus vulgaris, the common bean, whose seeds come in a range of colors, sizes, and textures. Feijão is prepared and consumed in diverse dishes across Lusophone countries and beyond, often forming the base of meals rather than a mere accompaniment.

Common varieties found in everyday cooking include feijão preto (black beans) and feijão carioca (a light brown bean with dark speckles). White beans, red or kidney-shaped beans, and feijão-fradinho (cowpea) are also used in regional dishes. Some markets sell feijão manteiga (butter or lima bean), a lighter, cream-colored variety. The diversity of beans influences flavor, texture, and cooking times.

Nutritionally, beans are a rich source of plant-based protein and dietary fiber, with minerals such as iron, magnesium, and potassium. They are naturally low in fat and can contribute to a balanced diet. Soaking and thorough cooking help reduce certain antinutrients and improve digestibility.

Culinary uses range from simple boiled beans to complex dishes. In Brazil, feijoada is a well-known stew that traditionally uses beans with pork and other ingredients, while other regions prepare beans in soups, stews, and rice dishes. In Portugal and other Lusophone cuisines, beans appear in soups, stews, and side dishes, as well as mixed with rice or greens.

Preparation typically involves sorting and rinsing dried beans, soaking them (often overnight) to shorten cooking time, then simmering in fresh water with aromatics such as onion, garlic, and bay leaves. Salt is usually added toward the end of cooking. Cooking times vary by variety and age of the beans.