virado

Virado is a traditional name used in Portuguese-speaking countries for a family of dishes centered on beans that are cooked and then combined with other ingredients such as rice, greens, and sometimes meat or eggs. The word derives from the Portuguese virar, meaning to turn or flip, reflecting the method of mixing the components during cooking or plating. The specific ingredients and preparations vary by region, but the general idea is a hearty bean-based dish served as a main or substantial side.

In Brazil, virado is best known in the state of São Paulo as virado à paulista. The dish typically features white rice topped with or served alongside cooked beans, often with pork or sausage, and a portion of sautéed leafy greens such as collard greens. A fried or cooked egg is commonly included, and farofa (toasted manioc flour) may be offered on the side. Variants exist across regions, with different beans or additional ingredients, but the core concept remains a bean-centered plate enriched with meat, greens, and a starchy accompaniment.

In Portugal, virado refers to regional bean dishes, especially in the northern areas. Virado à minhota, a well-known variant from the Minho region, centers on beans prepared with greens and is frequently accompanied by potatoes or pork products such as bacon or chouriço. Other regional versions emphasize different greens or starches, illustrating the dish’s versatility and regional character within Portuguese cuisine.