Feijoada (Portuguese pronunciation: [fejʒuˈada]) is a stew of beans with beef and pork, which is a typical dish in Portuguese and Brazilian cuisine. It is also typical dish in Macau, Angola, Mozambique, Goa, and other former Portuguese colonies. In Brazil, feijoada is considered by many as the national dish. Feijoada was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes.^{[dead link]}

The name comes from feijão, Portuguese for "beans".

The basic ingredients of Portuguese feijoada are beans with fresh pork or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot.

Portuguese feijoada is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.