Beans (feijão)
Historically, the Brazilian cuisine used black beans for the national dish feijoada. These beans are small, black and shiny. These black beans are still prefered most but have got competition of a new variety: feijão carioquinha or feijão carioca . This is a brown species of bean that was selected from Japanese varieties. The word ‘carioca' means ‘of Rio the Janeiro'. The agriculturist who breeded these beans named them after Rio de Janeiro as the speckled beans reminded him of the mozaics on the sidewalks in Rio de Janeiro.
Brazil has many types of beans. Other beans that are used in Brazil are:
- Feijão adzuki
- Feijão adzuki arroz
- Feijão alubia
- Feijão bico de ouro
- Feijão branco (white beans), for soups and salades
- Feijão branco pequeno (small white beans)
- Feijão canário , for side dishes
- Feijão caupi branco
- Feijão caupi pequeno
- Feijão fabada
- Feijão fradinho
- Feijão jalo , for soups and salades
- Feijão macaçar
- Feijão roxinho , amongst others for salades, soups and as a side dish
- Feijão fradinho , also known as feijão macassar or feijão de corda . These beans are used for making acarajé
- Feijão mulatinho , is used in some regions for feijoada
- Feijão rajadinho or feijão verde (green bean), as a sidedish
- Feijão rosinha , as a sidedish
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