47 of the Diário de Pernambuco, in the city of Recife, on March 2, 1827, stating that at the Locanda da Águia d'Ouro, in das Cruzes Street, on Thursdays "excellent Brazilian-style feijoada would be served, all for a comfortable price.

"[4][5] On August 7, 1833, also in Recife, the advertisement for the newly opened Hôtel Théatre, published in the Diário de Pernambuco, stated that "Feijoada à brasileira" would be served on Thursdays.

[4][6] On March 3, 1840, still in the Diário de Pernambuco, Father Carapuceiro published an article in which he said:[5]In families where true gastronomy is unknown, where they have gatherings, it is usual and common practice to convert the leftovers of the previous day's dinner into feijoada, which they call 'the burial of the bones' [...] Leftover turkey, roast suckling pigs, bacon and ham cutouts are thrown into a large pot or cauldron, as well as a good few pieces of dried meat, known as ceará, all mixed with the indispensable beans: everything is reduced to a grease!

On page two of the October 1st, 1860 edition of the Ceará newspaper D. Pedro II, in a pamphlet entitled "Amor d'um Escravo", Oscar Comettant describes feijoada as follows: "This food consists of salted meat, dried in the sun, black beans, small but very good, bacon, and to combine everything, a very coarse flour, which is made from the cassava root.

Feijoada (that is what that mixture is called) is the important dish of every modest dinner in Brazil: it is the meat pot [a reference to the French pot-au-feu] among us, and the puchero in Spain.

"[4] There is also a receipt for a purchase by the Imperial Household, dated April 30, 1889, from a butcher in the city of Petrópolis, in the state of Rio de Janeiro, which shows that green meat, veal, mutton, pork, sausage, blood sausage, liver, kidneys, tongue, brains, offal, and tripe sauces were consumed.

In 1817, Jean-Baptiste Debret already reported on the regulation of the profession of "tripeiro" ("triper") in the city of Rio de Janeiro, who were street vendors who obtained these animal parts from cattle and pig slaughterhouses.

Debret also reports that the brains went to hospitals and that the liver, heart, and guts (of cows, oxen, and pigs) were used to make angu (a type of porridge), which was commonly sold by female slaves or freedwomen in the city's squares and streets.

"[10] According to historian Carlos Augusto Ditadi, in an article published in Gula magazine in May 1998, this myth is born of modern folklore, in a romanticized vision of the social and cultural relations of slavery in Brazil.The feijoada completa ("complete feijoada"), as it is known, accompanied by rice, sliced oranges, sautéed kale and farofa, was very popular at the Rio de Janeiro restaurant G. Lobo, which was located at 135 General Câmara Street in downtown Rio de Janeiro.

Rather, it is the venerable evolution of Latin dishes such as the French cassoulet - a white bean ragù with goose, duck or mutton meat - which requires a stoneware pot - cassole - to be prepared.

It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as couve, a side dish of stir-fried, chopped collard greens, and a crumbly topping called farofa, made of manioc flour.

Many modern variants of the dish are based on feijoada recipes popularized in the Brazilian regions of Rio de Janeiro, São Paulo, Recife, and Salvador.

[16] As a celebratory dish, feijoada is traditionally served on Saturday afternoons or Sunday lunch and intended to be a leisurely midday meal.

In the city of São Paulo, feijoada is a typical dish in working-class restaurants on Wednesdays and Saturdays, mainly in the commercial area.