This  Brazilian version is a perfect example of the evolution of food culture.  The migration of the Portuguese to a newly discovered land required adaption on many levels, including substituting and improvising with available ingredients and fusing familiar methods with new ones to create close resemblance of traditional dishes which were sometimnes lost altogether. For instance, here the black beans replaced the red and white. 

2  pounds black beans

1/2 pound dried beef, (optional)

1/2  pounds pork ribs

1  pound chourico, Portuguese smoked spicy sausage

4  quarts of water

1  cup olive oil

2  cups finely chopped onion

3 cloves garlic, finely chopped

1  tablespoon coarse salt or to taste

1  tablespoon butter

2  cups water

1  cup converted or long-grain rice

1  teaspoon coarse salt

2  cups manioca flour, lightly toasted*

Fruity Portuguese or Italian extra virginn oliveoil as needed for serving

Extra finely chopped garlic for garnish

Note:* Manioca is a grainy flour made from the pulp of the cassaba plant's root, also know as Yucca

Day ahead: 

 Soak the bean overnight in cool water, enought  to cover by 2 inches

Next Day:

1.  Drain the beans, then rinse them.  Place them into an 8-quart stockpot followed by the beef, pork ribs, sausage and water.  Cover the pot tightly and bring the ingredients to a boil over medium-high heat.  Once the ingredients are boiling, reduce the heat to medium-low and simmer for approximately 1 hour until  the beans are tender.  Using the back of a  spoon, mash some of the beans against the inside of the pot.  Continue to simmer until the stew is slightly thickened, about 30 minutes.

2.  In a small skillet, heat two tablespoons of the olive oil.  Toss in 1 1/2 cups of the onions and saute them until they are translucent.  Toss in 1/2 of the garlic, and simmer just until the garlic becomes aromatic.  Stir the onions into the beans and meat.  Season with the salt and  simmer 2 to 3 minutes more.

3.  Using a 2 1/2 quart sauce pan,  melt the butter and saute the remaining 1/2 cup of chopped onions until they are soft and translucent.  Add the water and bring it to a boil.  Stir in the rice and salt.  Cover tightly and simmer over medium-low heat for 20 minutes or until the rice is tender and all the liquid is absorbed. Set aside.

4.  Heat a small skillet. Pour in the manioca flour.  Moving the skillet back and forth across the burner, toast the flour carefully, so as not to burn it, until it takes on a light golden color.

5. To serve the feijoada, place the thicken bean stew in the center of an individual serving plate.  On one side of the stew place a serving of the rice and on the opposite side a scopp of the toasted manioca flour.  Drizzle extra virgin olive oil over all and garish with additional chopped garlic if desired.